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Two taco stuffed sweet potatoes piece of parchment paper. They are stuffed with taco meat, shredded cheese, shredded lettuce, pico de gallo, guacamole, greek yogurt, and cilantro. Around them is a fork, some cilantro leaves, and a bowl of shredded cheese.
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5 from 1 vote

Taco Stuffed Sweet Potatoes

Taco stuffed sweet potatoes with seasoned ground meat and your favorite taco toppings for a flavor-packed spin on taco night. They are hearty and comforting and make an easy dinner the whole family will love. High protein and gluten-free.
Course Main Course
Cuisine American
Keyword sweet potato taco boats, taco stuffed sweet potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3 stuffed sweet potatoes
Calories 627kcal
Author Kelly Nardo

Equipment

  • baking sheet
  • skillet

Ingredients

  • 3 medium medium sweet potatoes (about 8 ounces each)
  • 1/2 tablespoon olive oil
  • 1 cup diced onions (120 grams)
  • 1 pound lean ground beef (I used 90/10)
  • 1 tablespoon taco seasoning
  • 1 tablespoon tomato paste
  • 1/4 cup beef or chicken broth
  • 1 large avocado (125 grams)
  • 1-2 tablespoons lime juice (depending on taste)
  • 1/2 cup shredded cheddar cheese (1 ounce)
  • 1 packed cup shredded lettuce
  • 3 tablespoons greek yogurt, divided
  • 1/2 cup pico de gallo
  • salt and pepper, to taste
  • optional toppings - fresh cilantro, hot sauce, pickled jalapenos…

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Bake sweet potatoes. Rinse sweet potatoes and poke with a fork or knife. Place on the baking sheet lined with parchment paper and bake for about 40-50 minutes until fork-tender.
  • When the potatoes have about 15 minutes left, make your taco meat. Heat a large skillet over medium heat, add oil, and let it get hot. Add onions, salt, and pepper, and sauté for 3-4 minutes, stirring occasionally, until softened. Then add ground beef and break it up. Sauté for 3-4 minutes. Add taco seasoning, tomato paste, broth, salt, and pepper, and stir to combine. Let simmer for another 2-3 minutes until browned and everything is evenly incorporated.
  • Make your guacamole. Add avocado, lime juice, salt, and pepper to a medium bowl. Mash to combine until it reaches your desired consistency.
  • Prep your remaining toppings if needed.
  • Remove potatoes from the oven. Slice lengthwise through the middle of the sweet potato and gently press in on both ends to allow room for filling.
  • Stuff sweet potatoes. Evenly divide the taco meat among the sweet potatoes. Then top each one with shredded cheese, lettuce, guacamole, greek yogurt, and pico, dividing evenly among your potatoes.
  • Enjoy! Top with cilantro and any other toppings you like.

Nutrition

Serving: 1stuffed sweet potato | Calories: 627kcal | Carbohydrates: 53.6g | Protein: 40.2g | Fat: 28.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.1g | Cholesterol: 110mg | Sodium: 556mg | Potassium: 2099mg | Fiber: 12g | Sugar: 18g | Vitamin A: 10234IU | Vitamin C: 54mg | Calcium: 191mg | Iron: 5.7mg