Taco Sweet Potatoes

This Tex-Mex inspired meal turns basic sweet potatoes into a full dinner packed with southwestern flavors. The potatoes' natural sweetness works wonderfully against the zesty taco meat and crisp, fresh garnishes for a vibrant, healthy dinner that's both satisfying and interesting.

I came up with this idea while trying to use up some leftover taco filling, and now it's our regular Thursday tradition. My little ones enjoy building their own topping combos, and I'm thrilled they're eating veggies without any fuss.

Ingredients

• Sweet potatoes: Go for hard ones with unblemished skin for top taste and consistency
• Ground beef or turkey: The 85% lean type gives you the tastiest results while staying relatively healthy
• Taco seasoning packet: Brings instant spice but mix your own using chili powder, cumin, garlic powder, oregano and paprika if you want
• Black beans: Offers plant-based protein and fiber even with meat included
• Corn: Brings a sweet crunch that goes great with the sweet potatoes
• Diced tomatoes: Pick fresh ones during summer or drained canned versions otherwise
• Shredded cheese: Mexican blends work great but don't worry if you've only got cheddar or pepper jack
• Sour cream or Greek yogurt: Try Greek yogurt for the same tangy creaminess plus extra protein
• Cilantro: Gives a fresh zing that balances the rich cheese and meat
• Avocado slices: Adds good fats and smooth texture to round things out

Easy Cooking Guide

Get the potatoes ready:

Poke each potato multiple times with a fork so steam can escape during cooking. This stops them from exploding in the oven and makes cooking more even. Lay them on a foil-lined baking sheet to make cleanup easier.

Cook the sweet potatoes:

Put your potatoes in a 400°F oven already heated up for about 45-60 minutes. Timing changes based on potato size. They should feel soft when you gently squeeze them with an oven mitt. If you want extra flavor, try rubbing the skins with olive oil and salt before they go in.

Cook the taco meat:

While potatoes are baking, brown your meat in a pan over medium heat. Break it into tiny bits with a wooden spoon as it cooks. When there's no pink left, tip the pan and take out extra fat with a spoon or paper towel.

Add flavors to the filling:

Mix in your taco spices plus water as the packet says. Let it bubble for 5 minutes until the liquid cooks down and sauce gets thicker. For a no-meat option, heat your black beans with the spices instead.

Shape the potato boats:

When potatoes are soft, take them out and let them cool enough to touch. Cut them down the middle lengthwise and scoop out about 2 tablespoons of the inside from each half to make room for toppings. You can save this scooped potato for something else.

Load up the potatoes:

Put the cut potatoes back on your baking sheet, cut side facing up. Share the taco meat or spiced beans evenly among all potato halves. Top with more black beans, corn, tomatoes, and finish with plenty of cheese.

Get the cheese all melty:

Put the stuffed potatoes back in the oven for 5-10 minutes, just until cheese melts completely and everything's warm. Keep an eye on them so nothing burns.

Finish with fresh stuff:

Right before you eat, add a spoonful of sour cream or Greek yogurt, some freshly cut cilantro, and avocado slices if you want. These cool, fresh toppings really balance out the hot, savory fillings.

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The taco mix really makes this dish shine. I found out that cooking the spices in the pan for about half a minute before adding water really pumps up their flavor. My grandma showed me this trick, and now our house smells amazing every time we whip up these loaded sweet potatoes.

Prep Ahead Secrets

These loaded sweet potatoes are great for planning ahead. You can bake the potatoes up to 3 days early and keep them in the fridge. The taco mixture can also be made beforehand and warmed up when needed. When you're ready to eat, just heat the potatoes in the microwave or oven, add the hot filling, and top with fresh stuff for a quick dinner on busy nights.

Great Side Combos

This dish works totally fine on its own as a complete meal, but if you want something extra, try a simple green salad with lime dressing. For bigger appetites, a cup of black bean soup makes a tasty starter. When you're having friends over, set out a topping station with extras like pickled jalapeños, lime wedges, different cheese options, and various salsas so everyone can fix their potato just how they like it.

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Meatless Option

To make this completely vegetarian, swap out the meat for an extra cup of black beans or try some crumbled tempeh or plant-based ground substitute. Season these just like you would the meat. For even more flavor, try roasting the corn before adding it to your filling – just spread corn kernels on a baking sheet and cook at 425°F for about 15 minutes until they start to get a bit brown.

Frequently Asked Questions

→ What’s the best way to cook the sweet potatoes?

Put them in the oven at 400°F until the inside is soft. Then slice open and scoop out some flesh to make room for your taco mix.

→ What can I use instead of beans?

Go for ground turkey, beef, or even lentils if you want a vegetarian option with a twist.

→ Can I prep this ahead of time?

Absolutely! Bake them and prep the filling beforehand. All you need to do later is reheat and stuff them.

→ Which toppings are the best?

Top with sour cream or yogurt, fresh cilantro, slices of avocado, or a scoop of your favorite salsa. Easy and tasty!

→ What can I mix up if I don’t have taco seasoning?

Blend chili powder, cumin, paprika, garlic powder, and onion powder for the same zesty flavor.

→ How do I make it spicy?

Throw in jalapeños, add hot sauce, or sprinkle some cayenne pepper on top for a fiery kick.