Description
These Taco Stuffed Sweet Potatoes are the perfect balance of savory and sweet, combining spiced ground beef, creamy avocado, and gooey mozzarella inside a soft, roasted sweet potato. They’re high in protein, gluten-free, and packed with flavor, making them a nutritious and satisfying meal for any night of the week!
Ingredients
Scale
For the Sweet Potatoes:
- 4 sweet potatoes
For the Taco Filling:
- 1 lb lean ground beef
- 1 white onion, chopped
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1 cup chunky salsa
- 1/2 cup water
Toppings:
- Shredded mozzarella
- Diced tomatoes
- Mashed avocado
- Sour cream
Instructions
1. Cook the Sweet Potatoes
- Poke holes in the sweet potatoes with a fork.
- Place them on a plate with a little water and microwave on high for 10 minutes.
- If not fully cooked, microwave for another 5 minutes.
- If using a small microwave, cook two at a time.
2. Make the Taco Filling
- While the sweet potatoes cook, heat a skillet over medium-high heat.
- Add ground beef, onion, and garlic, stirring and cooking until browned (5-7 minutes). Drain excess grease.
- Stir in all spices, salsa, and water. Reduce heat to low and simmer for 5 minutes.
3. Assemble the Stuffed Potatoes
- Let the sweet potatoes cool slightly, then cut them lengthwise (don’t cut all the way through).
- Fill each potato with the taco beef mixture.
- Top with mozzarella, diced tomatoes, mashed avocado, and sour cream.
4. Serve & Enjoy!
Notes
- Make it Spicier: Add jalapeños or extra red pepper flakes.
- Low-Carb Option: Swap sweet potatoes for roasted bell peppers or cauliflower rice.
- Meal Prep Friendly: Store assembled potatoes in an airtight container and reheat in the microwave.
