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Easy Taco Stuffed Sweet Potatoes made with ground beef

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.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 534kcal
Author: Nichole Crews

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

nutrition info is for 1-whole sweet potato with approximately 4-oz of taco meat filling and 2tbsp cheddar cheese. You can serve these as whole stuffed sweet potatoes for a hearty meal or use half a potato for a lighter option.
make-ahead/meal-prep: you can easily prep the sweet potatoes ahead of time and just rewarm in the oven, microwave or air-fryer while you're making the taco meat.
how to store leftovers:
  • 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

Calories: 534kcal | Carbohydrates: 52g | Protein: 35g | Fat: 20g | Fiber: 13g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!