Taco stuffed sweet potatoes are a delicious lunch or dinner recipe and great loaded up with your favorite toppings! Perfect for meal prep and freezer-friendly.
Stuffed sweet potatoes are total comfort food to me…some of my favorites include these Enchilada-Stuffed Sweet Potatoes and this Twice Baked Sweet Potato Casserole, and today’s Taco Stuffed Sweet Potatoes!
There’s just something about Mexican flavors and sweet potatoes that go so well together! I love these taco stuffed sweet potatoes for an alternative to a tortilla on Taco Tuesday.
Not only are they delicious, but they freeze amazingly well! In fact, you can’t even tell after freeze/thawing and reheating that they were ever frozen.
This stuffed sweet potato recipe makes a big batch, but they are perfect to stock up your freezer or enjoy through the week as lunch.
Reasons you’ll ♡ these taco stuffed sweet potatoes
- it’s a fun way to remix tacos
- they are gluten-free
- they can be frozen and reheated and work amazingly well for meal prep
Wondering how this recipe comes together? Watch this 1-minute video to get a good visual. You can find more recipe videos on my YouTube channel.
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Let’s talk ingredients
For this stuffed sweet potato recipe you will need:
- sweet potatoes– look for medium-sized sweet potatoes- the gargantuan ones make too big of a serving and take forever to bake through.
- ground meat– this recipe works with both ground turkey or lean ground beef.
- taco seasoning– use store bought or make your own homemade taco seasoning.
- veggies– red onion, bell pepper and corn…switch these up and use what you’ve got in the fridge.
- cheese– I used smoked gouda which took these taco stuffed sweet potatoes over the top in flavor…but you can use regular mozzarella or monterey jack cheese.
- toppings- load these up with all your faves! Make these the ultimate taco stuffed sweet potatoes!
Meal prep tips
This stuffed sweet potato recipe works amazingly well for meal prep! Here are some tips for efficiency and meal prep:
- multitask– get your sweet potatoes roasting in the oven first thing, then work on the taco meat filling.
- big batch– this recipe makes a big batch! You can cut the recipe in half, or freeze your sweet potatoes for later.
- storage– these stuffed sweet potatoes store in the fridge for up to 4 days but can be frozen for up to 3 months.
- toppings– customize your baked sweet potatoes with your favorite taco toppings. We love green onions, guacamole, and fresh tomatoes.
Find my favorite meal prep containers, sheet pans and more in my shop!
How long do I need to roast my sweet potatoes?
This depends 100% on the size of your sweet potatoes. Here’s my ultimate guide to How to Bake Sweet Potatoes. I would budget at least 1 hour to bake these through.
Can I cook my sweet potatoes using another method?
Yes! You can cook your (whole) sweet potatoes through, cool, then slice, mash and stuff with the filling before baking up in the oven.
Here are some alternative ways to cook your sweet potatoes:
- Perfect Instant Pot Sweet Potatoes
- How to Cook a Sweet Potato in the Microwave
- Ultra Creamy Slow Cooker Sweet Potatoes
Can I make these sweet potatoes vegetarian?
Sure, you could swap the taco meat for black beans, or make my favorite Tofu Tacos.
More tasty sweet potato recipes:
- Easy Mashed Sweet Potatoes
- Sweet Potato Pancakes
- Creamy Thai Curry Sweet Potato Soup
- Wild Rice and Sweet Potato Salad
- Enchilada Sweet Potato Noodles Skillet
Taco Stuffed Sweet Potatoes
- 6 sweet potatoes (medium-sized)
- 250 g extra lean ground beef (or ground turkey)
- 1/2 cup red pepper (diced)
- 1/2 cup red onion (diced)
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1 cup corn (drained and rinsed)
- 1 cup smoked gouda (shredded)
- green onions
- avocado or guacamole
- fresh tomatoes
- Heat oven to 400°F.
- Scrub sweet potatoes, pat dry, and poke 5-10 times with a fork. Arrange on a baking sheet.
- Roast sweet potatoes until tender, 45-75 minutes (time will vary by size of the sweet potatoes). You can tell when they are cooked through by gently squeezing with an oven-mitt covered hand.
- When cooked through, remove sweet potatoes from oven and allow to cool slightly (leave oven on).
- In a large frying pan, cook the ground beef or turkey on medium heat for 5 minutes (see *notes)
- Add the red pepper and red onion to the pan and cook for 5 minutes, until meat is cooked through and onion + bell pepper are softened.
- Add the taco seasoning and water, and stir until completely combined. Cook for 2-4 more minutes, until liquid has reduced and sauce is slightly thickened.
- Add the corn to the pan and toss to coat.
Assembling the boats:
- Slice the sweet potatoes in half lengthwise.
- Using a fork, gently mash the sweet potato filling, taking care to leave the skins intact.
- Divide the filling evenly amongst the sweet potatoes, then sprinkle with the cheese.
- Return to the oven and bake for another 5-10 minutes, until cheese is melted and bubbling.
- Serve with suggested toppings.
- After baking all the way through, these sweet potatoes may be stored in the fridge for up to 4 days. Reheat in the microwave or oven until heated all the way through.
- Freezing- After cooling all the way down, gently wrap sweet potatoes in foil or parchment paper. Store in a meal prep container or freezer bag for up to 3 months.
- Thaw completely before warming in the oven or microwave (they can also be baked from frozen; follow directions here)