Taco Stuffed Sweet Potatoes
Hey there! So, let me tell you about these Taco Stuffed Sweet Potatoes that somehow became a staple in my weeknight dinner rotation. The first time I made them was kind of a happy accident—I was out of tortillas (how does that even happen?) and had sweet potatoes hanging around, looking all lonely. My attempt to combine tacos and sweet potatoes was a bit of a gamble, but it paid off big time! Now, my family asks for them all the time, which is fine by me because they’re ridiculously easy to put together. Plus, who doesn’t love a food mash-up?
Why You’ll Love This
I usually make these when I want something hearty but still healthy-ish, without spending all evening in the kitchen. My kids go nuts for them because they can pile on their own toppings (more cheese, less veggies, you know the drill). And honestly, I think the sweet potatoes give the tacos a little something extra—a bit of sweetness that just works. The only problem? Sometimes I eat too much of the filling because it’s just so darn tasty!
What You’ll Need
- 4 medium sweet potatoes
- 1 pound ground beef (or turkey, if you’re feeling wild)
- 1 onion, chopped (red or yellow, I’m not picky)
- 1 bell pepper, diced (optional, but adds a nice crunch)
- 2 cloves garlic, minced
- 1 packet taco seasoning (or make your own if you’re feeling fancy)
- 1 cup black beans, drained and rinsed (canned works perfectly)
- 1 cup corn (fresh, frozen, or even canned—seriously, whatever you’ve got)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix—whatever’s on hand)
- Toppings: sour cream, avocado, salsa, cilantro, lime wedges
- Salt and pepper to taste
How to Make ‘Em
- Preheat your oven to 400°F (that’s around 200°C for my metric friends). While that’s happening, poke a few holes in each sweet potato with a fork—let’s give them some ventilation. Then, place them on a baking sheet and roast for 45-60 minutes until they’re tender. This is where I usually start prepping the filling.
- In a large skillet, cook the ground beef over medium heat until it’s no longer pink. (I tend to sneak a taste here, just to be sure.) Add the onion, bell pepper, and garlic, cooking until they’re soft and fragrant. Then, sprinkle in the taco seasoning and mix well.
- Stir in the black beans and corn, and let everything get cozy for about 5 more minutes. Taste, and season with salt and pepper as desired. By now, your kitchen should smell amazing.
- Once the sweet potatoes are done, carefully slice them open lengthwise—and yes, they’re hot, so maybe use a towel or something.
- Fluff up the insides with a fork, then pile on a generous scoop of the taco mixture. I dare you to resist adding too much cheese. Just kidding—go nuts!
- Pop them back in the oven for a minute or two to melt the cheese, if you’re patient enough (sometimes, I’m not).
- Serve with your favorite toppings, and enjoy the delicious chaos!
Notes
If you like a bit of kick, throw in some chopped jalapeños with the onion and pepper. Also, feel free to adjust the seasoning—I find a little extra cumin makes all the difference. Oh, and if you’re out of black beans, pinto beans work just fine.
Variations
I’ve tried swapping out the sweet potatoes for russets, which was okay but didn’t have that sweet touch I love. Once, I even used leftover pulled pork instead of ground beef—not bad at all! However, the time I tried adding pineapple to the mix was a bit of a misfire—but hey, you win some, you lose some.
Equipment
You don’t need anything fancy—a baking sheet, a skillet, and a good knife will do. And if you don’t have a garlic press, just chop it up fine. No biggie.
Storage
If you have leftovers (rare indeed), they keep in the fridge for about 2-3 days. Reheat them in the microwave or oven, though I find they taste even better the next day. Maybe it’s just me!
Serving Suggestions
I usually serve these with a simple green salad or some tortilla chips on the side. My family loves adding a squeeze of lime before digging in—it just brightens everything up.
Pro Tips
Don’t skip poking the potatoes with a fork—otherwise, they could explode. Trust me, I learned that the hard way! Also, let the sweet potatoes cool a bit before slicing, or you’ll end up with mashed potatoes instead.
FAQ
Can I make these vegetarian? Absolutely! Swap the meat for more beans or quinoa. It works surprisingly well.
What if I don’t have taco seasoning? Just mix up some cumin, paprika, chili powder, and a bit of garlic powder. It’s not exact, but it’ll do the trick!
Can I freeze them? I wouldn’t—sweet potatoes get weird in the freezer (trust me on this one).
For more fun recipes like this, check out Serious Eats or dive into the world of Bon Appétit for endless inspiration.
