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Taco Stuffed Sweet Potatoes

Taco stuffed sweet potatoes pair tender, baked sweet potatoes with a thick ground beef taco filling. Finish each potato with cheddar cheese, salsa, and sour cream for a hearty Tex-Mex dinner.
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Prep Time 15 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium (about 8 ounces each)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the taco filling
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, finely chopped
  • 1 packet (1 oz) taco seasoning
  • 0.5 cup water
For serving
  • 1 cup cheddar cheese shredded
  • 0.5 cup salsa
  • 0.5 cup sour cream

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil or parchment paper.
  3. Scrub and dry the sweet potatoes, then prick each several times with a fork.
  4. Rub the sweet potatoes with the olive oil and kosher salt.
  5. Arrange the sweet potatoes on the prepared baking sheet and bake for 45 to 60 minutes, until a knife slides easily into the center.
  6. Let the sweet potatoes rest for 5 minutes.
Cook the taco filling
  1. While the potatoes bake, cook the ground beef and onion in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking up the beef, until the onion is tender and the beef reaches 160°F; drain excess fat if needed.
  2. Stir in the taco seasoning and water, then bring to a simmer.
  3. Cook for 2 to 3 minutes, stirring, until the filling is thickened.
Stuff and serve
  1. Split each sweet potato lengthwise and gently mash the inside with a fork.
  2. Divide the taco filling among the sweet potatoes.
  3. Top with the cheddar cheese, salsa, and sour cream.
  4. Serve hot.

Notes

For evenly cooked potatoes, choose sweet potatoes close in size. Refrigerate leftovers in an airtight container for up to 3 days; freeze the taco filling separately for up to 3 months, but do not freeze the assembled potatoes. For a lighter option, use ground turkey in place of beef.