These taco stuffed sweet potatoes are a gluten-free twist on taco night! Filled with seasoned ground beef, salsa, and optional black beans, they’re hearty, customizable, and easy to make with a dairy-free option.
Taco night is a weekly non-negotiable in our house, but so is a loaded sweet potato. So naturally, I had to mash up the two into one epic, flavor-packed dinner! These taco stuffed sweet potatoes give you the best of both worlds: cozy, caramelized sweet potatoes filled with all the bold, savory taco goodness you crave. It’s wholesome, satisfying, and exactly what weeknight dinners should be—easy, fun, and full of flavor.
If you’re like me and love a shortcut, prepping the sweet potatoes ahead of time is a game-changer. I usually batch mine in the Instant Pot – they come out perfectly tender every time. And if stuffed sweet potatoes are your thing, don’t sleep on my Buffalo Chicken Stuffed Sweet Potatoes next; they’re spicy, tangy, and just as easy to make.
ingredients for these stuffed sweet potatoes
These taco sweet potatoes are great for meal prep or a quick weeknight dinner – they’re naturally gluten-free and dairy-free. I like to use the same taco meat from my walking tacos, because why fix what ain’t broken, right?!
- sweet potatoes: our vessel for the taco meat.
- oil: to help brown the taco meat.
- aromatics: yellow onion and garlic.
- ground beef: or you can use ground turkey.
- spices: chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper.
- salsa: optional, but I like to add salsa for extra flavor. homemade or store-bought is fine.
- black beans: optional but adds fiber to the filling, and helps to stretch it out.
- toppings: cheese, sour cream, avocado, etc.
quick note on portions:
This batch makes about 4–6 servings. If you’re cooking for 1–2 and don’t want leftovers all week, you can easily halve the recipe or freeze the cooked taco meat for an easy meal later on!
- You can serve these as whole stuffed sweet potatoes for a hearty meal or use half a potato for a lighter option.
- I love adding black beans – not only for the extra fiber, but also because they help stretch the taco meat a bit further.
How to Store Leftovers
If you have leftovers (or you’re planning ahead for easy lunches), I recommend storing the sweet potatoes and taco meat separately. Keep both in airtight containers in the fridge for up to 4 days. When you’re ready to eat, just reheat and assemble and dinner’s basically done!
Can I Freeze Taco Meat?
Yes! The taco meat freezes beautifully. Let it cool completely, then transfer to a freezer-safe container or bag. It’ll keep in the freezer for up to 3 months. When you’re ready to use it, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
How to Reheat Stuffed Sweet Potatoes
To reheat, you’ve got a few options. The quickest is the microwave: 1–2 minutes and you’re good to go. If you want to keep the sweet potato skin a little crisp or avoid sogginess, pop it in a 350°F oven for 10–15 minutes instead. Either way, it’s just as delicious the second time around.
Easy Taco Stuffed Sweet Potatoes made with ground beef
Ingredients
- 2-3 sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef (93/7 or 90/10 suggested) - or ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup salsa
- 1 15.5-ounce can black beans drained and rinsed - optional
- 1/2 cup shredded cheddar cheese - about 2 heaping tbsp of cheese per sweet potato half, omit if dairy-free
- optional toppings: sour cream, crema, cilantro, green onions, guac, avocado, etc.
Instructions
- Scrub 2-4 sweet potatoes and pierce with a fork. Bake at 425℉ for 45-60 minutes and allow to cool slightly before stuffing with taco meat. Alternatively, you can make in the instant pot.
- To a large skillet, add oil over medium heat. Once hot, sauté diced yellow onion until translucent, about 5 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
- Add ground beef and season with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper. Brown and crumble ground beef until no longer pink.
- Stir in salsa and black beans – if using. Stir to combine and warm through for 5 minutes.
- Using a butter knife, half the baked sweet potatoes and mash the flesh a bit with a fork. Top each half with a heaping scoop of meat mixture (about 1/2 cup), and top with cheese and any additional toppings. Serve and enjoy.
Notes
- TO STORE: Place cooked and cooled stuffed sweet potatoes and taco meat separately. Keep both in airtight containers in the fridge for up to 4 days.
- TO REHEAT: Rewarm leftovers in the oven at 350°F on a baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
Nutrition
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