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- 4 medium sweet potatoes - 1 pound ground turkey or ground beef - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 packet taco seasoning (or homemade) - 1 cup shredded cheese (cheddar or your choice) - 1 tablespoon olive oil - Salt and pepper to taste - Optional garnishes: diced avocado, chopped cilantro, sour cream, lime wedges

30-Minute Taco-Stuffed Sweet Potatoes for Dinner

Try these Taco-Stuffed Sweet Potatoes for a delicious and nutritious twist on traditional tacos! This easy recipe combines the natural sweetness of roasted sweet potatoes with savory taco fillings like ground meat, black beans, and corn. Packed with vitamins and fiber, these tasty stuffed potatoes are perfect for any dietary preference. Customize with your favorite toppings for a family-friendly meal that satisfies cravings while keeping it healthy. Enjoy a wholesome dish that’s both filling and flavorful!
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Ingredients
  

4 medium sweet potatoes

1 lb ground turkey (or beef)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 packet taco seasoning (or homemade)

Salt and pepper, to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

Fresh cilantro, for garnish

Greek yogurt or sour cream (optional, for serving)

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Sweet Potatoes: Prick each sweet potato several times with a fork. Place them on a baking sheet and roast in the oven for about 25-30 minutes, or until tender.

      Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

        Add Garlic and Meat: Stir in minced garlic and cook for an additional minute. Add the ground turkey (or beef) and cook until browned, breaking it apart as it cooks.

          Season and Combine: Once the meat is cooked through, stir in the black beans, corn, taco seasoning, diced tomatoes, and add salt and pepper to taste. Cook for another 5 minutes until everything is heated through.

            Stuff the Sweet Potatoes: Once the sweet potatoes are done roasting, remove them from the oven. Let them cool slightly, then carefully slice them open lengthwise. Use a fork to mash the insides lightly.

              Fill and Top: Spoon the taco filling into each sweet potato, topping generously with shredded cheese. If desired, place them back in the oven for an additional 5 minutes to melt the cheese.

                Garnish and Serve: Carefully remove the stuffed sweet potatoes from the oven. Top with diced avocado, fresh cilantro, and a dollop of Greek yogurt or sour cream. Serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings