I made Taco Stuffed Sweet Potatoes that are shockingly filling, totally weeknight-friendly, and honestly one of my favorite Good Healthy Recipes.
I am totally obsessed with Taco Stuffed Sweet Potato Healthy nights. These things are loud, messy, and actually smart dinner moves.
I love cracking open a roasted sweet potato, piling on seasoned beef or black beans, melting cheddar, then finishing with a chunky, ripe avocado and a dollop of sour cream. And the sour cream cools the heat just right.
Good Healthy Recipes rarely hit this fast or this satisfying. No fluff.
Just bright, tangy, salty, creamy bites that make me forget takeout exists. Honestly, I want one every single week and I never get bored, seriously no shame here.
Ingredients
- Sweet potatoes, cozy base with sweet, hearty bite you’ll love.
- Olive oil, keeps skins crisp and adds light richness.
- Kosher salt, wakes up flavors and helps everything taste right.
- Ground beef or turkey, the meaty protein that makes it filling.
- Yellow onion, adds sweet, savory depth and a little crunch.
- Garlic, little punchy aroma that makes it feel homemade.
- Taco seasoning, bold spice mix that brings classic taco vibes.
- Black beans, creamy fiber boost and extra protein without fuss.
- Corn, pops of sweet chew that brighten each bite.
- Salsa, juicy tang and mild spice to keep it lively.
- Cheddar cheese, melty, salty comfort that pulls everything together.
- Cilantro, fresh herbal lift that cuts the richness.
- Avocado, buttery creaminess that cools spicy bites.
- Lime, zesty kiss that makes flavors pop.
- Sour cream or yogurt, cooling, tangy counterpoint to spice.
- Jalapeño, optional heat if you want a little kick.
- Black pepper, simple ground warmth and subtle bite.
- Green onions, optional bright crunch for garnish and color.
- Pickled onions or hot sauce, optional tangy or fiery finish.
Ingredient Quantities
- 4 medium sweet potatoes (about 2 to 2 1/2 pounds total)
- 1 tablespoon olive oil plus extra for brushing
- 1 teaspoon kosher salt, divided
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (store bought or homemade)
- 1 (15 ounce) can black beans, drained and rinsed (about 1 cup)
- 1 cup frozen or canned corn, drained
- 1/2 cup salsa (mild or medium)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro, packed
- 1 large ripe avocado, diced or sliced
- 1 lime, cut into wedges (zest optional)
- 1/2 cup sour cream or plain Greek yogurt
- 1 jalapeño, thinly sliced or seeded if you want less heat (optional)
- Freshly ground black pepper to taste
- Optional toppings: sliced green onions, pickled red onions, hot sauce (as desired)
How to Make this
1. Scrub the sweet potatoes, poke them a few times with a fork, brush with olive oil and sprinkle with 1/2 teaspoon kosher salt; microwave on high 6 to 10 minutes (turn once) until tender or roast at 425 F for 35 to 45 minutes if you have more time.
2. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium high heat, add the chopped onion and cook 2 to 3 minutes until soft.
3. Add the ground beef or turkey, breaking it up with a spatula, season with 2 tablespoons taco seasoning, the remaining 1/2 teaspoon kosher salt and some freshly ground black pepper; cook until no pink remains about 5 to 7 minutes.
4. Stir in the minced garlic and cook 30 seconds, then add the drained black beans, corn, and 1/2 cup salsa; simmer 2 to 3 minutes so everything heats through and flavors come together.
5. If you microwaved the potatoes, split them lengthwise, fluff the insides with a fork and season the flesh with a pinch of salt and lime zest if using; if roasted, do the same but you can also brush skins with extra oil and broil 2 to 3 minutes to crisp.
6. Spoon the meat and bean mixture evenly into each sweet potato, packing it down so every bite has filling.
7. Sprinkle 1 cup shredded cheddar over the stuffed potatoes and place under a hot broiler or in a 400 F oven for 1 to 3 minutes just until the cheese melts and bubbles.
8. Top with chopped cilantro, diced or sliced avocado, a squeeze of lime juice, sliced jalapeño if you like heat, and a dollop of sour cream or Greek yogurt.
9. Finish with any optional toppings you want like sliced green onions, pickled red onions or hot sauce, and adjust salt and pepper to taste.
10. Serve hot, with extra lime wedges on the side, and enjoy — these reheat well for quick lunches the next day.
Equipment Needed
1. Oven (or microwave) for roasting or quick-cooking the potatoes
2. Baking sheet (to roast or broil the potatoes)
3. Fork (to poke and to fluff the sweet potato flesh)
4. Pastry brush or a wad of paper towel to brush on oil
5. Large skillet for cooking the onion and meat
6. Spatula to break up meat and stir the filling
7. Colander (to drain beans and corn)
8. Cutting board for chopping onion, cilantro and slicing avocado
9. Chef’s knife (or a good sharp knife)
10. Measuring spoons (for the olive oil, salt and taco seasoning)
FAQ
Taco Stuffed Sweet Potatoes Recipe Substitutions and Variations
- Sweet potatoes: swap for regular russet or Yukon gold potatoes, or roast cubed butternut squash for a sweeter, chunkier filling.
- Ground beef: use ground turkey, ground chicken, or crumbled tempeh for a vegetarian friendly option.
- Black beans: pinto beans or kidney beans work fine, or use canned lentils if you want a different texture.
- Sour cream: plain Greek yogurt or Mexican crema make a tangy swap, or use dairy free yogurt for a vegan version.
Pro Tips
1) Roast the potatoes if you got time. Microwaving is fine and fast, but roasting at 425 F gives sweeter, drier flesh and a crispier skin. If you roast, stab them once then rub with a little oil and salt so the skins get nice and brown.
2) Drain then pat the black beans dry with paper towels before adding them to the skillet. Too much moisture makes the filling watery and it wont pack nicely into the potato. If it still seems loose, simmer a bit longer to reduce the liquid.
3) Layer flavors, not just heat. Add the garlic at the end of browning the meat so it wont burn, and stir in the salsa at low heat so it warms through but doesnt thin the whole mix. Finish with lime juice right before serving to brighten everything up.
4) When you melt the cheese, keep an eye on it. Broilers vary and cheese can go from perfect to burnt in seconds. Put the stuffed potatoes on the top rack, watch for bubbles, then pull them out. If you want extra crunch, brush skins with a touch more oil and broil for 1 to 2 minutes before stuffing.
Taco Stuffed Sweet Potatoes Recipe
I made Taco Stuffed Sweet Potatoes that are shockingly filling, totally weeknight-friendly, and honestly one of my favorite Good Healthy Recipes.
6
servings
550
kcal
Equipment: 1. Oven (or microwave) for roasting or quick-cooking the potatoes
2. Baking sheet (to roast or broil the potatoes)
3. Fork (to poke and to fluff the sweet potato flesh)
4. Pastry brush or a wad of paper towel to brush on oil
5. Large skillet for cooking the onion and meat
6. Spatula to break up meat and stir the filling
7. Colander (to drain beans and corn)
8. Cutting board for chopping onion, cilantro and slicing avocado
9. Chef’s knife (or a good sharp knife)
10. Measuring spoons (for the olive oil, salt and taco seasoning)
Ingredients
4 medium sweet potatoes (about 2 to 2 1/2 pounds total)
1 tablespoon olive oil plus extra for brushing
1 teaspoon kosher salt, divided
1 pound lean ground beef or ground turkey
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons taco seasoning (store bought or homemade)
1 (15 ounce) can black beans, drained and rinsed (about 1 cup)
1 cup frozen or canned corn, drained
1/2 cup salsa (mild or medium)
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro, packed
1 large ripe avocado, diced or sliced
1 lime, cut into wedges (zest optional)
1/2 cup sour cream or plain Greek yogurt
1 jalapeño, thinly sliced or seeded if you want less heat (optional)
Freshly ground black pepper to taste
Optional toppings: sliced green onions, pickled red onions, hot sauce (as desired)
Directions
- Scrub the sweet potatoes, poke them a few times with a fork, brush with olive oil and sprinkle with 1/2 teaspoon kosher salt; microwave on high 6 to 10 minutes (turn once) until tender or roast at 425 F for 35 to 45 minutes if you have more time.
- While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium high heat, add the chopped onion and cook 2 to 3 minutes until soft.
- Add the ground beef or turkey, breaking it up with a spatula, season with 2 tablespoons taco seasoning, the remaining 1/2 teaspoon kosher salt and some freshly ground black pepper; cook until no pink remains about 5 to 7 minutes.
- Stir in the minced garlic and cook 30 seconds, then add the drained black beans, corn, and 1/2 cup salsa; simmer 2 to 3 minutes so everything heats through and flavors come together.
- If you microwaved the potatoes, split them lengthwise, fluff the insides with a fork and season the flesh with a pinch of salt and lime zest if using; if roasted, do the same but you can also brush skins with extra oil and broil 2 to 3 minutes to crisp.
- Spoon the meat and bean mixture evenly into each sweet potato, packing it down so every bite has filling.
- Sprinkle 1 cup shredded cheddar over the stuffed potatoes and place under a hot broiler or in a 400 F oven for 1 to 3 minutes just until the cheese melts and bubbles.
- Top with chopped cilantro, diced or sliced avocado, a squeeze of lime juice, sliced jalapeño if you like heat, and a dollop of sour cream or Greek yogurt.
- Finish with any optional toppings you want like sliced green onions, pickled red onions or hot sauce, and adjust salt and pepper to taste.
- Serve hot, with extra lime wedges on the side, and enjoy — these reheat well for quick lunches the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 433g
- Total number of serves: 6
- Calories: 550kcal
- Fat: 29g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 1.7g
- Monounsaturated: 13g
- Cholesterol: 42mg
- Sodium: 500mg
- Potassium: 1167mg
- Carbohydrates: 53g
- Fiber: 11g
- Sugar: 10g
- Protein: 29g
- Vitamin A: 24100IU
- Vitamin C: 8mg
- Calcium: 167mg
- Iron: 1.5mg
