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taco stuffed sweet potatoes topped with avocado, cheese, and salsa on white kitchen counter

Taco Stuffed Sweet Potatoes Recipe

These Taco Stuffed Sweet Potatoes are a flavorful, healthy dinner packed with spiced ground turkey, beans, corn, and all your favorite toppings. Perfect for a weeknight meal that's gluten-free, Whole30, and totally customizable!
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Course: Dinner, Lunch, Main Course
Cuisine: Mexican-Inspired
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 stuffed sweet potatoes
Calories: 520kcal

Equipment

  • 1 Baking sheet For roasting the sweet potatoes evenly
  • 1 Large skillet For browning taco filling
  • 1 Chef’s knife For slicing and dicing vegetables
  • 1 Wooden Spoon To break up ground meat
  • 1 Fork To pierce and fluff the sweet potatoes

Ingredients

For the Sweet Potatoes

  • 4 medium sweet potatoes about 8–10 ounces each
  • 1 tablespoon olive oil for coating the potatoes
  • salt and pepper to taste

For the Taco Filling

  • 1 pound ground turkey or beef, chicken, or plant-based alternative
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tablespoons taco seasoning homemade or store-bought
  • 0.5 cup water or chicken broth to keep the meat moist
  • 1 can (14 oz) black beans drained and rinsed, optional
  • 1 cup corn kernels fresh or frozen

For the Toppings

  • 1 cup shredded cheddar or Mexican blend cheese for melting on top
  • 1 cup cherry tomatoes diced
  • 1 whole avocado sliced or mashed
  • 0.5 cup sour cream or Greek yogurt for creaminess
  • 0.5 cup salsa homemade or store-bought
  • fresh cilantro chopped
  • lime wedges for serving
  • sliced jalapeños optional
  • green onions sliced

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Scrub, dry, and pierce sweet potatoes with a fork. Rub with oil, salt, and pepper.
  • Bake sweet potatoes for 40–50 minutes until fork-tender and skins are crisp.
  • While baking, brown ground turkey in a skillet over medium heat for 5–6 minutes.
  • Add onion, garlic, and taco seasoning; cook until fragrant.
  • Stir in water, beans, and corn; simmer 3–4 minutes.
  • Slice baked sweet potatoes and fluff the inside with a fork.
  • Fill each potato with taco meat and top with cheese.
  • Add toppings like avocado, salsa, sour cream, and cilantro before serving.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 520kcal | Carbohydrates: 52g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 780mg | Potassium: 1150mg | Fiber: 9g | Sugar: 12g | Vitamin A: 22000IU | Vitamin C: 22mg | Calcium: 190mg | Iron: 3mg