Taco Stuffed Sweet Potatoes – Hearty Sweet Potato Taco Bake

Intro

Hi, I’m Dulcia. I love simple, comforting dinners that feel a little special. These Taco Stuffed Sweet Potatoes are one of my favorite weeknight meals – warm roasted sweet potato boats topped with well-spiced ground beef and a bright tomato-lime salsa. They are easy to make, great for meal prep, and full of flavor.

I post recipes and kitchen tips at Dulcia Recipes. If you like cozy bakes and easy swaps, you will find more ideas there.

Origins

This recipe blends Mexican-inspired taco flavors with the natural sweetness and creaminess of baked sweet potatoes. Stuffed vegetables and tubers are a centuries-old way to stretch ingredients while packing in flavor. For a quick read on sweet potatoes and their history, see the Sweet potato entry on Wikipedia. For food safety and storage guidance, I often refer to the USDA resources.

Ingredients

• 2 medium sweet potatoes
• 1 lb grass-fed ground beef
• 1 cup onions, diced
• 3 cloves garlic, minced
• 1/2 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 teaspoon kosher salt
• Black pepper to taste
• 2 tablespoons olive oil
• 1/2 cup water or beef broth
• 2 medium tomatoes, diced
• 1/4 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

Instructions

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil or parchment paper.
2. Wash and scrub the sweet potatoes thoroughly, then dry completely. Using a fork, poke the sweet potatoes all over.
3. Place the sweet potatoes on the baking sheet and bake for 50 to 60 minutes, until tender and easily pierced through to the center with a fork.
4. While the sweet potatoes are baking, heat 2 tablespoons olive oil in a skillet over medium-high heat.
5. Add the ground beef and brown until no longer pink. Reduce the heat to medium, add the diced onion and minced garlic, and sauté until the onions are translucent.
6. Add cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper. Mix well.
7. Pour in the tomato sauce and 1/2 cup water or beef broth. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally.
8. Make the salsa: combine diced tomatoes, red onion, bell pepper, chopped jalapeno, cilantro if using, lime juice, minced garlic, and salt and pepper in a medium bowl. Set aside or refrigerate for up to 5 days.
9. To assemble, cut each warm baked sweet potato lengthwise and gently open. Fill with the taco meat and top with the fresh salsa.
10. Serve immediately, or store components separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

Hearty Sweet Potato Taco Bake

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• Author: Dulcia
• Total Time: 1 hr 10 mins
• Yield: 2–4 servings 1x

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Description

Baked sweet potatoes filled with spiced ground beef and topped with a fresh tomato-jalapeño salsa.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• 1 lb grass-fed ground beef
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1/2 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
• 1/2 cup water or beef broth
• 2 medium tomatoes, diced
• 1/4 cup red onion, diced
• 1 green bell pepper, diced
• 1 teaspoon jalape?o, 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

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Instructions

1. Preheat oven to 400?F (200?C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Wash and scrub sweet potatoes, then dry completely.
4. Poke sweet potatoes all over with a fork and place on the baking sheet; bake 50?60 minutes or until tender when pierced with a fork.
5. While sweet potatoes are baking, heat olive oil in a skillet over medium-high heat.
6. Add ground beef and brown until no longer pink; reduce heat to medium and add diced onion and minced garlic, saut? until onions are translucent.
7. Add cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper; mix well to combine.
8. Pour in tomato sauce and water or beef broth, reduce heat to low, cover, and cook 20?25 minutes, stirring occasionally.
9. Meanwhile, make the salsa by combining diced tomatoes, red onion, green bell pepper, chopped jalape?o, minced garlic, lime juice, cilantro (if using), and salt and pepper to taste; set aside or refrigerate.
10. To assemble, cut baked sweet potatoes lengthwise, fill with the spiced ground beef, top with salsa, and serve immediately or store separately in meal-prep containers for later.

• Prep Time: 15 mins
• Cook Time: 50-60 mins

Tips

• Choose medium sweet potatoes so they cook evenly and fit a single serving size.
• To speed baking, microwave the potatoes 4 to 6 minutes first, then finish in the oven for better texture.
• Use beef broth instead of water for extra depth of flavor.
• The salsa keeps well for up to 5 days refrigerated, but fill the potatoes just before serving to avoid sogginess.

Variations

• Turkey or chicken: swap the ground beef for ground turkey or shredded rotisserie chicken.
• Vegetarian: use cooked lentils, black beans, or seasoned crumbled tofu instead of meat.
• Cheesy: top with a sprinkle of shredded cheddar or a dollop of sour cream.
• Spicy: leave jalapeno seeds in or add a dash of your favorite hot sauce.

FAQ

Q: How many does this serve?

A: With 2 medium sweet potatoes and 1 lb of ground beef, this recipe serves 2 hearty portions, or 3 if paired with a side salad.

Q: Can I bake the sweet potatoes ahead of time?

A: Yes. Bake and cool them, then store in the refrigerator for up to 3 days. Reheat in the oven or microwave, then fill with warm taco meat and salsa.

Q: How should I store leftovers?

A: Store the meat and salsa separately from the sweet potato shells in airtight containers. Refrigerate up to 4 days.

Conclusion

This Taco Stuffed Sweet Potatoes recipe is a weeknight winner for simple comfort and bright freshness. It is flexible, meal-prep friendly, and easy to make your own. If you make it, come back and let me know what swap you tried. For more recipes and tests from my kitchen, visit Dulcia Recipes.