Description
This delicious Taco Stuffed Sweet Potatoes recipe combines tender, oven-baked sweet potatoes with a savory, spiced ground beef filling and fresh homemade salsa. Perfect for a nutritious, flavorful meal that’s easy to prepare and sure to satisfy taco lovers looking for a wholesome twist.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Ground Beef Filling
- 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
Fresh Salsa
- 2 medium tomatoes, diced
- ¼ cup red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon jalapeno, chopped (remove seeds for less heat)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly to remove dirt. Dry them completely with a towel. Poke holes all over each sweet potato using a fork, allowing steam to escape during baking. Place them on the prepared baking sheet.
- Bake Sweet Potatoes: Bake in the preheated oven for 50-60 minutes, or until tender when pierced with a fork through the center.
- Cook Taco Ground Beef: While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart until browned and no longer pink. Reduce heat to medium, then add diced onions and minced garlic; sauté until onions are translucent.
- Add Spices and Sauce: Stir in cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper to evenly combine. Pour in tomato sauce and water or beef broth. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes, stirring occasionally to meld flavors and prevent sticking.
- Prepare the Salsa: 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.
- Assemble Stuffed Sweet Potatoes: Once sweet potatoes are baked and warm, slice them lengthwise down the center. Gently fluff the interior with a fork, fill each potato with the cooked taco beef mixture, then top generously with the fresh salsa.
- Serve or Store: Serve immediately for best flavor. Alternatively, store stuffed sweet potatoes and salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until hot before serving.
Notes
- Use grass-fed ground beef for better flavor and nutrition.
- Poking holes in sweet potatoes ensures even cooking and prevents bursting.
- Adjust jalapeno amount to control the heat level of the salsa.
- Fresh cilantro in the salsa is optional but adds a bright, fresh flavor.
- Store sweet potatoes and salsa separately to prevent sogginess.
- Reheat gently to maintain texture and flavor.
