Taco Stuffed Sweet Potatoes Recipe

I reinvent taco night with Taco Stuffed Sweet Potatoes that double as a clever Healthy Meal Prep idea ready in under 20 minutes.

I never thought sweet potatoes could stand in for a taco shell, but stuffing them with your favorite taco fillings makes dinner feel totally new. I call it a cheat on tacos that still counts as Good Healthy Recipes, and it’s a total win for Healthy Meal Prep too.

The sweet, soft base plus creamy avocado give each bite a great contrast. It’s quick, a little messy, and way more satisfying than you’d expect, trust me this proves quick healthy dinners don’t have to be boring.

Try one night and you’ll be plotting variations before you’ve finished the first bite.

Ingredients

• Sweet potatoes: sweet, fibrous base high in vitamin A and complex carbs, keeps you full.
• Ground meat: packs protein and savory flavor, choose leaner turkey to cut fat.
• Black beans: fiber and plant protein, add creaminess and help control blood sugar.
• Corn: sweet crunch, adds carbs and B vitamins, balances savory taco spice.
• Avocado: creamy source of heart healthy fats, cuts heat and adds richness.
• Greek yogurt: tangy, protein rich, cools spicy filling and keeps things creamy.
• Cheese: melty, salty fat and calcium, makes everything extra comforting and gooey.
• Lime + cilantro: bright acid and herbal lift, cut richness and brighten flavors.

Ingredient Quantities

• 4 medium sweet potatoes (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb lean ground turkey or ground beef, your call
• 1 small yellow onion
• 2 cloves garlic
• 2 tbsp taco seasoning (about 1 store packet)
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheddar or Mexican cheese blend, more if you like
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup salsa or pico de gallo
• 1 ripe avocado
• 1/4 cup fresh cilantro
• 1 lime
• Optional: sliced jalapeño, shredded lettuce, cherry tomatoes

How to Make this

1. Scrub 4 medium sweet potatoes, pat dry, poke all over with a fork, rub with 1 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; microwave on high 8 to 12 minutes (flip once) until tender, let rest 2 minutes.

2. While potatoes cook, heat a large skillet over medium, add a little oil, sauté 1 small diced yellow onion until soft, then add 2 minced garlic cloves and cook 30 seconds.

3. Add 1 lb ground turkey or beef to the pan, break it up, brown it well, then stir in 2 tbsp taco seasoning and a pinch more salt and pepper; drain excess grease if needed.

4. Stir in 1 cup drained and rinsed black beans and 1 cup thawed frozen corn, cook until everything is hot and the flavors meld, taste and adjust seasoning.

5. Slice each potato lengthwise and fluff the flesh with a fork to make a little well for the filling, spoon some of the meat and bean mixture into each potato.

6. Scatter about 1 cup shredded cheddar or Mexican cheese blend over the stuffed potatoes, cover the pan or pop them in the microwave 20 to 30 seconds to melt the cheese.

7. Top each potato with a dollop of 1/2 cup plain Greek yogurt or sour cream and 1/2 cup salsa or pico de gallo, then add sliced ripe avocado and chopped 1/4 cup fresh cilantro.

8. Squeeze fresh lime juice over everything to brighten the flavors, taste and add more salt or taco seasoning if you want.

9. Garnish with optional sliced jalapeño, shredded lettuce or halved cherry tomatoes if using, serve hot and enjoy right away.

Equipment Needed

1. Microwave safe plate or shallow dish big enough for the potatoes, you want some room
2. Large skillet or frying pan for browning the meat
3. Cutting board and a chef’s knife for dicing the onion and slicing avocado
4. Fork for poking the potatoes and fluffing the insides
5. Measuring spoons and a tablespoon for the oil and taco seasoning
6. Can opener and a small colander or sieve to drain and rinse the beans
7. Wooden spoon or spatula to break up and stir the meat mixture
8. Grater or a bowl of pre shredded cheese, plus a microwave cover or lid to melt the cheese quick

FAQ

Taco Stuffed Sweet Potatoes Recipe Substitutions and Variations

• Sweet potatoes: swap for roasted butternut squash cubes or baked russet potatoes, both give a similar sweet/starchy base
• Ground turkey or ground beef: swap for cooked brown or green lentils (about 1 1/2 cups cooked), crumbled firm tofu, or a plant based crumble for a vegetarian option, season same as meat
• Plain Greek yogurt or sour cream: swap for dairy free plain yogurt or a quick cashew cream (soak 1/2 cup cashews, blend with 3-4 tbsp water) for the same tangy creaminess
• Shredded cheddar or Mexican cheese: swap for crumbled cotija or queso fresco for a milder salty tang, or use nutritional yeast for a dairy free cheesy note

Pro Tips

1. Microwave then oven for best texture: microwave the potatoes to save time but if you want the skin to actually crisp, pop them under a hot oven for 8 to 12 minutes after microwaving, it makes a huge difference, the insides stay fluffy and the skin gets a little chewy.

2. Amp the meat’s flavor: let the meat brown well on high heat so you get little browned bits, then stir in the taco seasoning near the end so it sticks, and if you’re using turkey add a splash of Worcestershire or a tbsp tomato paste for extra umami, dont over salt though.

3. Keep fillings lively: warm the black beans and corn with a squeeze of lime and a pinch of salt so they dont taste canned, and save a handful of cheese to sprinkle on top at the end so some stays melty and some is still gooey.

4. Toppings and make ahead tips: dice avocado at the last second and toss with lime to slow browning, thin the Greek yogurt with a little lime juice or water so it dollops and spreads better, and if you need to reheat leftovers do it in a 350 F oven covered for 15 to 20 minutes not the microwave so the potato doesnt get gummy.