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picture of the taco stuffed sweet potato bowl, surounded by green onions, sweet potatoes and avocado as picture embellishment on top of a blue surface
Makhaya Shea

Taco Stuffed Sweet Potatoes

5 from 11 votes
Your favorite tacos, but without the processed carbs!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato and Ground Beef Ingredients:
  • 2-5 tbsp avocado oil *or olive oil, for coating sweet potatoes and grilling meat
  • 5-6 sweet potatoes peeled, cut in half
  • 1 lb ground beef or any ground burger *vegan option is black beans*
  • 1 white onion diced
  • 4 cloves garlic minced
  • 1 can red kidney beans drained and rinsed
  • 1 1/2-2 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp ranch seasoning
  • salt+pepper to taste
Pico De Gallo Ingredients
  • 1 red onion diced
  • 4-5 cloves garlic minced(adjust for garlic preference, I prefer a lot of garlic!)
  • 6 tomatoes on the vine diced (really any type of tomato will work here)
  • 1 jalapeño seeded, and minced
  • 1/2 cup green onions chopped
  • 2 limes juiced
  • 1 tbsp honey
  • salt+pepper to taste
Optional Toppings
  • cheddar cheese shredded
  • salsa of your choice
  • spinach or romaine lettuce
  • more green onions
  • avocado
  • plain greek yogurt

Equipment

  • sheet pan
  • skillet

Method
 

Sweet Potato Prep and Baking Instructions
  1. Pre-heat oven to 425º F, and line a baking sheet with parchment paper(*See Notes below*)
    picture of sweet potatoes, peeled, cut in half, and lying on a baking sheet lined in parchment paper
  2. Peel potatoes, and cut them in half. Then coat them in avocado oil, and sprinkle potatoes with salt and pepper.
  3. Lay potatoes on baking sheet and roast for 35-45 minutes until tender(poke with a fork to check tenderness, if it goes all the way in with ease, its ready).
Pico Del Gallo Prep
  1. While potatoes roast, chop and dice all of the vegetables called for in the pico de gallo ingredient list. Combine them in a medium sized bowl. Add lime juice, honey, and salt+pepper. Stir until vegetables are evenly coated.
  2. Cover and refrigerate until ready to serve.
    Picture of the pico de gallo in a glass bowl on top of a blue surface
Ground Beef Prep and cooking Instructions
  1. Place your skillet over medium heat, and add a small amount of oil(about 1 tbsp).
  2. Add ground beef and stir around the pan until it begins to brown.
  3. As ground beef begins to brown, add onions and garlic. Continue cooking. (*see notes below*)
  4. As soon as meat had browned, and onions have become tender, add taco seasoning, cumin, paprika, ranch seasoning, and salt+pepper to taste.
  5. Add in kidney beans, and stir to integrate them into the meat mixture. Once the kidney beans have warmed, remove the meat mixture from heat.
Serving
  1. To serve add potatoes, meat mixture, pico de gallo, and your choice of toppings. *See details about serving in blog details above:)
  2. Enjoy!

Notes

*Lining baking sheet with parchment paper is optional, but it makes clean up a lot easier. Make sure to oil your baking sheet lightly to avoid your potatoes sticking to the sheet as they bake. 
*If you find that your ground beef has produced a lot of liquid, drain before adding in the seasonings and kidney beans!