Description
This easy recipe features hearty sweet potatoes stuffed with flavorful ground beef taco filling, combining roasted sweet potatoes with seasoned beef, onions, garlic, and fire-roasted tomatoes. Topped with your favorite taco garnishes like guacamole and cheddar cheese, it’s a simple and satisfying meal perfect for a weeknight dinner.
Ingredients
Units
Scale
For the Stuffed Sweet Potatoes
- 2 sweet potatoes
- Olive oil
- Salt and pepper, to taste
For the Taco Filling
- 1 lb. ground beef
- 1/2 a white onion, chopped
- 2 garlic cloves, minced
- 14.5 oz canned fire roasted diced tomatoes (not drained)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Toppings (optional)
- Guacamole
- Cheddar cheese
- Pico de gallo
- Sour cream
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Wash and scrub the sweet potatoes to remove dirt, then pat dry with a paper towel. Poke a few holes all around each potato using a fork. Place them on the prepared pan, rub with olive oil, and season all sides with salt and pepper. Bake for 40-45 minutes until they are tender and soft in the center.
- Prepare the Taco Filling: Heat a splash of olive oil in a large sauté pan over medium-high heat. Add the minced garlic and chopped onions, cooking until tender, about 2-3 minutes. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook, breaking up the meat, until the beef is browned and cooked through, approximately 3-4 minutes.
- Add Tomatoes and Simmer: Pour in the canned fire-roasted diced tomatoes with their juices and continue cooking for 5-7 minutes until most of the liquid has evaporated and the mixture is thickened.
- Stuff the Potatoes: Once the sweet potatoes have cooled enough to handle, slice them lengthwise and use a fork to fluff the inside flesh. Spoon the warm beef taco filling evenly into each halved potato.
- Serve: Top with your favorite taco toppings such as guacamole, shredded cheddar cheese, pico de gallo, and sour cream. Serve immediately and enjoy a delicious, comforting meal.
Notes
- Make sure to poke holes in the sweet potatoes before roasting to allow steam to escape and prevent bursting.
- Using fire-roasted diced tomatoes adds a smoky depth of flavor; regular diced tomatoes can be used as a substitute.
- You can prepare the taco filling ahead of time and reheat it when the potatoes are ready for quicker meal assembly.
- Feel free to customize toppings to your preference, including jalapeños, cilantro, or hot sauce.
- Leftover stuffed sweet potatoes can be refrigerated and reheated but are best enjoyed fresh.
Nutrition
- Serving Size: 1 stuffed sweet potato (1/2 potato with filling)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
