Description

Taco Stuffed Sweet Potatoes combine the hearty flavors of seasoned ground beef taco filling with the natural sweetness and nutrient-rich profile of baked sweet potatoes. This quick and easy recipe uses a microwave to soften the sweet potatoes and a stovetop skillet to cook the taco meat, resulting in a satisfying meal perfect for busy weeknights or casual gatherings. Top with shredded cheese, diced tomatoes, avocado, or sour cream for a customizable and flavorful dish.

Ingredients

Scale

Taco Meat

1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup chunky salsa
1/4 to 1/2 cup water

Sweet Potatoes and Toppings

4 medium sweet potatoes (about 12-14 ounces each)
Shredded Mexican blend cheese, for topping
Diced tomato, for topping
Diced avocado or guacamole, for topping
Sour cream, for topping

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Instructions

Cook the Taco Meat: In a large skillet over medium-high heat, brown the ground beef along with the chopped onion and minced garlic until the meat is fully cooked and the onions are translucent. Drain any excess grease to keep the dish lean.
Season and Simmer: Add the packet of taco seasoning and one cup of chunky salsa to the skillet. Stir to combine everything evenly. Reduce the heat to medium-low and let the mixture simmer uncovered for about 5 minutes, allowing it to thicken and meld the flavors. If needed, add between 1/4 to 1/2 cup water to reach your preferred consistency.
Prepare the Sweet Potatoes: While the meat is cooking, pierce each sweet potato several times with a fork or knife to allow steam to escape. Place them on a microwave-safe plate and microwave on high for 8 to 10 minutes, turning the potatoes over halfway through the cooking time. If they are not yet soft, continue microwaving in 1-minute increments until tender when pierced with a fork.
Assemble the Dish: Let the sweet potatoes cool slightly once cooked. Slice each lengthwise and fluff the interior with a fork to create a soft bed. Spoon a generous amount of the taco meat mixture over each sweet potato.
Add Toppings and Serve: Garnish with shredded Mexican blend cheese, diced tomatoes, diced avocado or guacamole, and a dollop of sour cream as desired. Serve immediately and enjoy this deliciously satisfying meal!

Notes

Microwave cooking times may vary depending on the wattage of your microwave and the size of the sweet potatoes.
For a spicier taco meat, consider adding a dash of cayenne pepper or hot sauce when seasoning.
To make it dairy-free, omit the cheese and sour cream or substitute with vegan alternatives.
This dish can be prepped ahead by cooking the taco meat and microwaving the sweet potatoes; reheat and assemble before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.