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EASY TACO STUFFED SWEET POTATOES centered hero view, clean and uncluttered
Thomas Baker

Easy Taco Stuffed Sweet Potatoes Made Delicious

Enjoy these easy taco stuffed sweet potatoes that combine tender roasted sweet potatoes filled with flavorful beef taco meat. This dish is a delightful twist on traditional tacos and perfect as a satisfying main course. Ideal for anyone searching for easy taco stuffed sweet potatoes, stuffed sweet potatoes, or vegetarian taco stuffed potatoes options, this recipe brings Mexican-inspired flavors right to your table.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb. ground beef
  • ½ a white onion, chopped
  • 2 garlic cloves, minced
  • 14.5 oz canned fire roasted diced tomatoes (not drained)
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 sweet potatoes
  • Olive oil
  • Toppings: guacamole, cheddar cheese, pico de gallo, sour cream, etc

Method
 

  1. Set your oven to 425°F and line a baking sheet with parchment paper.
  2. Clean the sweet potatoes thoroughly, dry them, then pierce their skins a few times with a fork. Place them on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper all over.
  3. Roast the potatoes for about 40 to 45 minutes until they become soft inside.
  4. While the potatoes bake, warm a little olive oil in a large saute pan on medium-high heat. Add the minced garlic and chopped onion, cooking until softened.
  5. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Brown the meat completely, which should take around 3 to 4 minutes.
  6. Pour in the canned diced tomatoes with their juices and cook down the mixture until most of the liquid evaporates, about 5 to 7 minutes.
  7. When the sweet potatoes are done, cut each one lengthwise in half and use a fork to gently fluff the pulp.
  8. Fill the potato halves with the seasoned beef mixture generously.
  9. Dress your stuffed sweet potatoes with your choice of toppings like guacamole, shredded cheddar, pico de gallo, or sour cream, and serve immediately.

Notes

  • Feel free to swap the ground beef for a vegetarian meat substitute to make this recipe vegetarian-friendly. Leftover stuffed potatoes store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.