Taco Stuffed Sweet Potatoes Recipe
Introduction
Taco Stuffed Sweet Potatoes are a delicious and healthy twist on traditional tacos. This recipe combines the sweetness of roasted sweet potatoes with savory taco beef, topped with fresh salsa. It’s perfect for a family dinner or meal prep for the week.
Why Make This Recipe
This recipe is not only easy to make but also packed with nutrients. Sweet potatoes are rich in vitamins, and the ground beef adds protein, making this meal satisfying and wholesome. Plus, it’s a fun and creative way to enjoy tacos in a healthier format!
How to Make Taco Stuffed Sweet Potatoes
Ingredients:
- 2 medium sweet potatoes
- 1 lb grass-fed ground beef
- 1 cup onions, diced
- 3 cloves garlic, minced
- ½ cup tomato sauce (homemade or store-bought)
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- Black pepper to taste
- 2 tablespoons olive oil
- ½ cup water or beef broth
- 2 medium tomatoes, diced
- ¼ cup red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon jalapeno, chopped (remove seeds for less heat)
- Fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Directions:
- Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper, preparing it for baking the sweet potatoes.
- Wash and scrub the sweet potatoes thoroughly to remove any dirt. Dry them completely with a towel. Using a fork, poke holes all over each sweet potato to allow steam to escape while baking. Place them on the prepared baking sheet.
- Bake in the preheated oven for 50-60 minutes or until they are tender and can be easily pierced through to the center with a fork.
- While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
- Reduce heat to medium, then add diced onion and minced garlic, sautéing until the onions are translucent.
- Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper to combine evenly. Pour in the tomato sauce and water (or beef broth). Reduce heat to low, cover with a lid, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
- In a medium bowl, combine diced tomatoes, red onion, green bell pepper, chopped jalapeno, minced garlic, lime juice, and chopped cilantro (if using). Season with salt and pepper to taste. Mix well and set aside. Refrigerate if preparing in advance.
- Once the sweet potatoes are baked and warm, slice them lengthwise down the center. Gently fluff the interior with a fork and fill each potato with the prepared taco beef mixture. Top generously with the fresh salsa.
- Serve immediately for best flavor, or store the stuffed sweet potatoes and salsa separately in airtight containers for up to 4 days in the refrigerator. Reheat in the microwave until hot before serving.
How to Serve Taco Stuffed Sweet Potatoes
These stuffed sweet potatoes are delicious on their own but can also be served with a side of guacamole, a dollop of sour cream, or extra toppings like cheese or avocado slices.
How to Store Taco Stuffed Sweet Potatoes
You can store any leftovers in the refrigerator in airtight containers for up to 4 days. Keep the beef mixture and salsa separate from the sweet potatoes to maintain their texture. Reheat them before serving.
Tips to Make Taco Stuffed Sweet Potatoes
- Make sure to poke holes in the sweet potatoes to prevent them from bursting while baking.
- Feel free to add extra toppings like cheese or avocado for more flavor and texture.
- You can use ground turkey or chicken instead of beef for a lighter option.
Variation
You can add black beans, corn, or even switch up the spices to create your own unique flavor profile. For vegan options, swap the beef for lentils or tempeh.
FAQs
1. Can I prep these sweet potatoes in advance?
Yes! You can bake the sweet potatoes ahead of time and store them in the fridge. Just fill them with the beef mixture and salsa when you are ready to serve.
2. Is this recipe gluten-free?
Yes, Taco Stuffed Sweet Potatoes are naturally gluten-free as they use sweet potatoes and ground beef without any gluten-containing ingredients.
3. How do I know when the sweet potatoes are done?
Sweet potatoes are done baking when they are tender and easily pierced through the center with a fork. The skin should also feel soft to the touch.
Enjoy your Taco Stuffed Sweet Potatoes, a tasty meal that hits the spot!
Taco Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes Wash and poke holes before baking.
For the Taco Filling
- 1 lb grass-fed ground beef You can substitute with ground turkey or chicken for a lighter option.
- 1 cup onions, diced
- 3 cloves garlic, minced
- ½ cup tomato sauce Homemade or store-bought.
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt Adjust to taste.
- Black pepper to taste black pepper
- 2 tablespoons olive oil For cooking the beef.
- ½ cup water or beef broth Use broth for more flavor.
For the Fresh Salsa
- 2 medium tomatoes, diced
- ¼ cup red onion, diced
- 1 green bell pepper, diced green bell pepper, diced
- 1 teaspoon jalapeno, chopped Remove seeds for less heat.
- Fresh cilantro to taste Fresh cilantro, chopped Optional.
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste Salt and pepper
Instructions
Baking Sweet Potatoes
- Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.
- Wash and scrub the sweet potatoes thoroughly to remove any dirt. Dry them completely with a towel. Using a fork, poke holes all over each sweet potato.
- Place them on the prepared baking sheet.
- Bake in the preheated oven for 50-60 minutes or until tender.
Cooking the Taco Filling
- While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Reduce heat to medium, then add diced onion and minced garlic, sautéing until the onions are translucent.
- Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper.
- Pour in the tomato sauce and water or beef broth. Cover with a lid and simmer for 20-25 minutes.
Preparing Salsa
- In a medium bowl, combine diced tomatoes, red onion, green bell pepper, jalapeno, minced garlic, lime juice, and cilantro. Season with salt and pepper.
- Mix well and set aside.
Assembling and Serving
- Once the sweet potatoes are baked, slice them lengthwise down the center and fluff the interior with a fork.
- Fill each potato with the taco beef mixture and top with fresh salsa.
- Serve immediately or store separately in airtight containers for up to 4 days.
