Taco Stuffed Sweet Potatoes
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.
Servings: 6 sweet potatoes
- 6 sweet potatoes (medium-sized)
- 250 g extra lean ground beef (or ground turkey)
- ½ cup red pepper (diced)
- ½ cup red onion (diced)
- 1 tablespoon taco seasoning
- ¼ 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)
Serving: 1sweet potato skin | Calories: 246kcal | Carbohydrates: 19g | Protein: 19g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 412mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9860IU | Vitamin C: 18.1mg | Calcium: 250mg | Iron: 1mg