Taco Stuffed Sweet Potatoes

Taco stuffed sweet potatoes loaded with seasoned beef, sour cream and guacamole. A healthier twist on taco night that's naturally high in protein and fiber.

Course Dinner

Cuisine American, Mexican

Keyword high protein sweet potato, stuffed sweet potatoes, taco meat, taco stuffed sweet potatoes

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 498kcal

Author Alida Ryder

Ingredients

4 medium sweet potatoes
1 tbsp oil
2 tsp salt

Toppings

Instructions

Preheat the oven to 400°F (200°C).
Wash and dry the sweet potatoes. Prick each one several times with a fork (this lets steam escape and prevents splitting).
Rub lightly with olive oil and sprinkle with salt.
Place directly on the oven rack or on a lined baking tray and bake for 45 to 60 minutes until completely soft when pierced with a knife.
Heat the taco meat with a splash of water over medium-low heat until hot throughout.
When the sweet potatoes are done, let them cool for 2 to 3 minutes, then cut a slit down the center of each one.
Pile the taco meat into the split sweet potato. Add cheese (if using) while the potato is still hot so it melts.
Then add sour cream, guacamole, pico de gallo and whatever other toppings you want. Serve immediately.

Notes

Air fryer sweet potatoes: Prick with a fork, rub with oil and salt. Air fry at 400°F (200°C) for 35 to 40 minutes, turning halfway, until a knife slides through the center easily. Faster than the oven with a crispier skin.
Freezer taco meat shortcut: Make a double or triple batch of taco meat and freeze in flat zip-lock bags for up to 3 months. I make the whole batch (2lbs/1kg of ground beef/beef mince) and freeze in two equal portions. Defrost overnight in the fridge or in cold water for 30 minutes, warm in a pan and load onto the baked potatoes. This turns a 45-minute dinner into a 5-minute assembly job.

Nutrition