Description
Taco Stuffed Sweet Potatoes combine the natural sweetness of perfectly baked sweet potatoes with a savory, spiced ground beef mixture, topped with a fresh, zesty homemade salsa. This easy and wholesome recipe offers a delicious, nutrient-rich meal ideal for busy weeknights or meal prep.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Ground Beef Taco Filling
- 1 lb grass-fed ground beef
- 1 cup onions, diced
- 3 cloves garlic, minced
- ½ cup tomato sauce (homemade or store bought)
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon kosher salt
- Black pepper to taste
- 2 tablespoons olive oil
- ½ cup water or beef broth
Salsa
- 2 medium tomatoes, diced
- ¼ cup red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon jalapeno, chopped (remove seeds for less heat)
- Fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly, then dry them completely with a towel. Use a fork to poke holes all over each potato to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet and bake for 50-60 minutes until they are tender and can be easily pierced with a fork.
- Cook Ground Beef: While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned with no pink remaining.
- Sauté Aromatics: Reduce heat to medium, add diced onions and minced garlic to the skillet with beef. Sauté until the onions turn translucent, about 3-4 minutes.
- Season and Simmer: Add cumin, coriander, onion powder, smoked paprika, salt, and pepper to the beef mixture. Stir well to combine all spices evenly.
- Add Liquids: Pour in the tomato sauce and water or beef broth. Lower the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Make Salsa: In a medium bowl, combine diced tomatoes, red onion, green bell pepper, jalapeno, cilantro (if using), lime juice, minced garlic, salt, and pepper. Mix well and set aside or refrigerate.
- Assemble: Once the sweet potatoes are baked, cut them lengthwise down the center while they are still warm. Gently open each potato and fill with a generous amount of the cooked taco beef mixture.
- Top and Serve: Spoon the fresh salsa over the stuffed sweet potatoes. Serve immediately or store the components separately in airtight containers for meal prep.
Notes
- Pick wide sweet potatoes as they are easier to stuff compared to long, skinny ones.
- If short on time, a store-bought salsa can be used as a convenient alternative.
- Make sure to scrub and dry the sweet potatoes thoroughly before baking to ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. You can store the stuffing and sweet potatoes together or separately.
- Reheat leftovers thoroughly in the microwave until hot before serving.
- You can freeze the sweet potatoes and taco stuffing either together or separately in freezer-safe bags for up to 3 months.
