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Taco Stuffed Sweet Potatoes

A delicious combination of baked sweet potatoes stuffed with savory taco filling and topped with creamy avocado and tangy sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes Washed and pierced with a fork
  • 1 lb ground beef or turkey Can substitute with vegetarian options
  • 1 packet taco seasoning Check for halal certification
  • 1 cup black beans Drained and rinsed
  • 1 cup corn Drained
  • 1 cup shredded cheese Cheddar or Mexican blend
  • 1 unit avocado Diced
  • to taste unit sour cream For serving
  • to taste unit chopped cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes thoroughly and pierce them a few times with a fork.
  3. Place the sweet potatoes on a baking sheet and bake for about 40-45 minutes, or until tender when pierced with a fork.
Cooking the Filling
  1. While sweet potatoes are baking, heat a large skillet over medium heat.
  2. Add the ground beef or turkey and cook until browned, about 6-8 minutes. Drain any excess grease.
  3. Add the taco seasoning to the meat, following the instructions on the packet.
  4. Stir in the black beans and corn and cook for an additional 3-5 minutes until heated through.
Assembly and Serving
  1. Once the sweet potatoes are done, carefully cut them down the center and gently fluff the insides with a fork.
  2. Spoon the taco filling generously into each sweet potato.
  3. Sprinkle shredded cheese over the taco filling and allow it to melt slightly from the heat.
  4. Top with diced avocado, a dollop of sour cream, and a sprinkle of cilantro.
  5. Plate your Taco Stuffed Sweet Potatoes and enjoy!

Notes

For a vegetarian version, replace ground meat with extra black beans or lentils. Store leftovers in an airtight container for up to 3-4 days.