Whenever we don’t know what to make for dinner, we usually default to some kind of taco situation. I love stuffing sweet potatoes, and these taco stuffed sweet potatoes are a fun way to change up your typical taco night!

They combine all your favorite toppings into a warm sweet potato. The star of the show is the juicy and delicious ground beef taco meat. It’s our go-to for taco night. Plus, we have the addition of crunchy lettuce, pico de gallo, creamy guacamole, shredded cheese, and greek yogurt (or sour cream).

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Overhead shot of three taco stuffed sweet potatoes on a baking sheet lined with parchment paper. They are topped with shredded cheese, guacamole, pico de gallo, greek yogurt, and cilantro. Also on the baking sheet are two forks, a bowl of shredded cheese, cilantro leaves, and a bowl of chopped cilantro.

These sweet potato taco boats are perfect for an easy weeknight dinner. They are packed with protein, tons of veggies, fiber, and healthy fats for an easy, balanced meal the whole family will love.

Why you’ll love this taco stuffed sweet potato recipe

made from simple ingredients
it makes a complete and balanced meal – it has carbohydrates, protein, healthy fats, fiber, and veggies. Plus tons of vitamins and minerals!
easily customizable – use whatever meat and toppings you enjoy.
a meal adults and kids will love!

A bowl of shredded lettuce, a bowl of diced onions, a small bowl of taco seasoning, a plate with a pound of raw ground beef on parchment paper, a small bowl of salt and pepper, a bowl of shredded cheese, a lime that has been cut in half, a whole avocado, a bowl of pico de gallo, a small bowl of greek yogurt, a small bowl of tomato paste, a small cup of olive oil, 3 uncooked sweet potatoes, and a small pitcher of broth on a grey concrete counter.

Taco stuffed sweet potatoes ingredients

sweet potatoes
olive oil
onion
lean ground beef – I like using 90/10 as it’s not too greasy but still has lots of flavor.
taco seasoning – a mix of chili powder, garlic powder, cumin, paprika, red pepper flakes, cayenne pepper, and cinnamon.
tomato paste
broth
avocado
lime juice
shredded cheddar cheese
shredded lettuce
greek yogurt
pico de gallo
salt and pepper

How to make taco stuffed sweet potatoes

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. 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.

Three uncooked sweet potatoes on a baking sheet lined with parchment paper.

Three baked sweet potatoes on a baking sheet lined with parchment paper.

Large white dutch oven filled with sautéed diced onions with minced garlic on top of them.

A close up of beef taco meat in a white dutch oven.

A white bowl with a whole avocado that has been cut in half in it. A fork is in the bowl as well. Around the bowl is a salt and pepper shaker, a lime that has been cut in half, and a silver citrus press.

A white bowl filled with guacamole with a fork in it. Around the bowl is a salt and pepper shaker, a lime that has been cut in half, and a silver citrus press.

Storage and reheating

fridge – store each component separately and assemble the taco-stuffed potatoes when ready to eat. Each item will last 4-5 days in an airtight container in the fridge. The veggies will lose a little bit of crunch and freshness the longer they sit.
freezer – you can freeze the taco meat and sweet potatoes for this recipe, but I do not recommend freezing the other components. Add components to a bag (we love these silicon reusable ones) or a freezer-safe container. They will last up to 3 months in the freezer. Defrost in the fridge and reheat when ready to use.
reheating – reheat leftover taco meat in the microwave or on the stovetop in a saute pan. Add 1-2 tablespoons of water or broth to ensure they stay moist. The sweet potatoes can be reheated in the microwave, in the oven, or in an air fryer.

A taco stuffed sweet potato with taco meat, shredded cheese, shredded lettuce, guacamole, pico de gallo, greek yogurt, and cilantro on a plate. There is a fork on the plate as well. Around the plate are some cilantro leaves, a bowl of pico de gallo, and another plate.

Substitutions

sweet potatoes – white potatoes will work, but the flavor will change.
olive oil – any neutral oil will work.
onion – leave out if you don’t like onions.
lean ground beef – ground turkey or ground chicken will work instead.
taco seasoning – use store-bought taco seasoning mix if desired. You can also use your own homemade spice blend.
tomato paste – tomato sauce will work instead.
broth – any kind of broth or water will work.
avocado – you can use sliced avocado instead of making guacamole, or just leave it off if you don’t like it.
cheddar cheese – Pepper Jack or Monterey Jack cheese would be great substitutes. Leave it off to make them dairy-free.
shredded lettuce – romaine or iceberg will work.
greek yogurt – sour cream will work the same. Leave off to make them dairy-free.
pico de gallo – diced tomatoes or your favorite kind of salsa will work instead.

More healthy dinner recipes

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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.

5 from 1 vote

Taco Stuffed Sweet Potatoes

Author: Kelly Nardo

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.

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Course: Main Course

Calories: 627kcal

Protein: 40.2g

Carbs: 53.6g

Fat: 28.9g

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: stuffed sweet potatoes

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.

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nutrition

Nutrition Facts

Taco Stuffed Sweet Potatoes

Amount Per Serving (1 stuffed sweet potato)

Calories 627 Calories from Fat 260

% Daily Value*

Fat 28.9g44%

Saturated Fat 9.7g61%

Polyunsaturated Fat 2.1g

Monounsaturated Fat 13.1g

Cholesterol 110mg37%

Sodium 556mg24%

Potassium 2099mg60%

Carbohydrates 53.6g18%

Fiber 12g50%

Sugar 18g20%

Protein 40.2g80%

Vitamin A 10234IU205%

Vitamin C 54mg65%

Calcium 191mg19%

Iron 5.7mg32%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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