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To make taco stuffed sweet potatoes, you need a mix of fresh and hearty ingredients. Here’s what you will need: - 4 medium sweet potatoes - 1 pound ground turkey (or beef) - 1 tablespoon taco seasoning - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, diced - 1 cup shredded cheddar cheese (optional) - 1 avocado, diced - Fresh cilantro, chopped, for garnish - Lime wedges for serving - Salt and pepper to taste These ingredients come together to create a colorful and tasty meal. Sweet potatoes give a natural sweetness and health benefits. Ground turkey or beef adds protein and flavor. Taco seasoning makes everything pop with spice. Black beans offer richness and fiber, while corn adds a nice crunch. Cherry tomatoes and red onion give freshness. Finally, avocado and cheese add creaminess. Each ingredient plays a role in making this dish both satisfying and delicious. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for baking sweet potatoes evenly. Next, wash your sweet potatoes well under running water. Dirt can hide in the skin. Use a scrub brush if needed. After washing, poke holes in each potato with a fork. This lets steam escape and prevents them from bursting. Place the sweet potatoes on a baking sheet. Bake for 45-60 minutes. They should be tender when done. While the sweet potatoes bake, heat a large skillet over medium heat. Add one pound of ground turkey or beef to the skillet. Cook the meat until it turns brown. Use a spatula to break it apart as it cooks. If there's extra fat, drain it off. Next, stir in one tablespoon of taco seasoning. Add a can of rinsed black beans and one cup of corn, fresh or frozen. Cook this mixture for about 5 minutes. This allows the flavors to blend. Taste and add salt and pepper to your liking. When the sweet potatoes are ready, take them out of the oven. Let them cool for a few minutes. Cut each potato in half lengthwise. Scoop out a small amount of the insides to make space for the filling. Spoon the taco mixture into each sweet potato half. Fill them generously for a hearty meal. Top with halved cherry tomatoes, diced avocado, and red onion. If you like cheese, add shredded cheddar on top. Finally, garnish with fresh cilantro. Serve with lime wedges for a zesty kick. Enjoy your delicious taco stuffed sweet potatoes! When picking sweet potatoes, look for medium-sized ones. They should feel firm and have smooth skin. Avoid any that have soft spots or blemishes. If you want a healthier option, try using butternut squash. It has a similar texture and taste, but fewer carbs. You can boost flavor with toppings. Try adding fresh salsa, Greek yogurt, or hot sauce. Chopped jalapeños add a nice kick. If you prefer less heat, remove the seeds before adding. Adjust the spice level by adding more taco seasoning to the meat mix. Store leftover filling in an airtight container. It will last for about three days in the fridge. For reheating, use a microwave-safe dish. Heat in short bursts, stirring in between. This keeps the filling moist and tasty. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unbruised sweet potatoes with smooth skin for the best flavor and texture. Customize Your Filling: Feel free to add other ingredients like bell peppers or jalapeños to the taco mixture for extra flavor and nutrition. Make It Vegetarian: Substitute the ground turkey with lentils or quinoa for a delicious vegetarian option while keeping it hearty. Serve Immediately: These stuffed sweet potatoes are best enjoyed fresh out of the oven, so serve them right away for optimal taste and texture. {{image_2}} You can make taco stuffed sweet potatoes vegetarian by using plant-based meat. Try using lentils, mushrooms, or tempeh. These options bring great taste and texture. You can also load up on veggies like bell peppers and zucchini. It keeps the meal healthy and full of flavor. If you want a different protein, ground chicken works well. It has a lighter taste but still packs a punch. You could also try plant-based meat for a hearty texture. Other protein options include diced turkey or even tofu. Each choice brings a unique flavor to your dish. For those who need gluten-free options, this recipe is easy. Just check the taco seasoning for gluten. You can use gluten-free brands or make your own. Adding beans and grains boosts nutrition. Black beans are great for fiber and protein. Quinoa or brown rice makes a filling addition. To keep your taco stuffed sweet potatoes fresh, follow these steps: - Allow the stuffed sweet potatoes to cool to room temperature. - Place them in airtight containers. This helps prevent moisture loss. - Store them in the refrigerator for up to three days. You can freeze taco stuffed sweet potatoes for later use. Here’s how: - Wrap each stuffed sweet potato in plastic wrap. - Place the wrapped potatoes in a freezer-safe bag. - Make sure to remove as much air as possible before sealing the bag. To thaw, simply move them to the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 20 minutes. In the refrigerator, taco stuffed sweet potatoes last about three days. In the freezer, they can last up to three months. You can tell if sweet potatoes are ready by checking a few things: - The skin looks wrinkled and slightly darkened. - A fork easily pierces the flesh. - They feel soft when you gently squeeze them. Bake them for about 45-60 minutes at 400°F (200°C). The time may vary based on size. A larger sweet potato will take longer than a smaller one. Yes, you can prep taco stuffed sweet potatoes ahead of time. Here are some tips: - Bake the sweet potatoes and store them in the fridge. - Make the taco filling and keep it in a separate container. - Mix the filling into the sweet potatoes right before serving. This way, you save time on busy days. Just reheat the sweet potatoes and filling before serving. Taco stuffed sweet potatoes pair well with several sides: - A fresh green salad adds crunch and color. - Cornbread gives a sweet taste and a nice contrast. - Guacamole and salsa enhance the taco flavors. - A side of rice or quinoa can round out the meal. These sides add variety and make your meal even more enjoyable. Taco stuffed sweet potatoes are delicious, healthy, and easy to make. You learned how to choose fresh sweet potatoes, prepare a flavorful filling, and customize your dish to fit your taste. By following the steps and tips outlined, you can enjoy a meal that's both fun and nutritious. Experiment with different proteins or toppings to suit your preferences. Enjoy the process and share your tasty creations with friends or family. Your kitchen adventures start here, making cooking both enjoyable and satisfying!

Taco Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a flavorful taco mixture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 1 pound ground turkey (or beef)
  • 1 tablespoon taco seasoning
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 2 red onion, diced
  • 1 cup shredded cheddar cheese (optional)
  • 1 whole avocado, diced
  • 1 bunch fresh cilantro, chopped, for garnish
  • 1 whole lime wedges for serving
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash the sweet potatoes thoroughly and poke holes in them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender.
  • While the sweet potatoes are baking, heat a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  • Stir in the taco seasoning, black beans, and corn. Cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  • Once the sweet potatoes are done, remove them from the oven, and allow them to cool slightly. Cut them in half lengthwise and scoop out a little of the insides to create a larger cavity for the filling.
  • Spoon the taco mixture into each sweet potato half generously.
  • Top with cherry tomatoes, diced avocado, red onion, and cheese if using.
  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Feel free to customize toppings based on your preference.
Keyword dinner, healthy, sweet potatoes, taco