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Two taco stuffed sweet potatoes on a gray plate with fork taking a bite
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5 from 3 votes

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.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: American
Servings: 6 sweet potatoes
Calories: 246kcal
Author: Denise Bustard

Ingredients

  • 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)

Toppings

  • green onions
  • avocado or guacamole
  • fresh tomatoes

Instructions

Sweet Potatoes

  • 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).

Filling:

  • 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.

Storage

  • 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)

Video

Nutrition

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