Name: Taco Stuffed Sweet Potatoes from the Pot
Yield: 4

Taco Stuffed Sweet Potatoes are loaded with seasoned meat, melty cheese, and all your favorite taco toppings!

author’s note

Forget Taco Shells, Make These Instead!

My beef burrito bowls have been a favorite of mine for years. They’re filling, packed with flavor, and one of those meals I’m always excited to make. But one night, I wanted all those same flavors in a slightly simpler dinner, so I swapped the rice for roasted sweet potatoes.

I used a reliable method for baking sweet potatoes, split them open, and piled on plenty of taco-seasoned meat. Then I finished them with the sauce from my sweet potato burrito bowls, which pulls everything together and makes these so good.

The sweet potatoes, savory taco meat, and creamy sauce are such a great combination. Plus, everyone can add their favorite toppings, which is always a win at my house. It’s straightforward, filling, and quickly became one of those dinners I keep coming back to.

Ingredients

Ingredient	Helpful Tip
Sweet Potatoes	Choose medium-sized potatoes so they cook evenly and are straightforward to serve. Wash well before baking.
Olive Oil	Helps the sweet potatoes develop crisp, flavorful skins.
Yellow Onion	Dice it finely so it softens quickly and blends into the filling.
Garlic	Fresh or pre-minced both work, so use whichever is easiest.
Spices	from-scratch taco seasoning gives the meat loads of flavor.
Ground Beef	Use lean ground beef or turkey, whichever you prefer.
Tomato Sauce	Adds moisture and brings the taco filling together for these taco stuffed sweet potatoes.

Quick Tip

Try my other stuffed sweet potatoes: Mediterranean, Southwestern, or Mexican Street Corn-inspired!

The sauce ingredients are prepped and ready to go, including mayo, sriracha, spices, and limes.

skippable Chili Lime Sauce

This simple sauce takes these Taco Stuffed Sweet Potatoes to the next level:

Mayo: The base for a creamy, rich sauce—use real mayo for the best result.
Lime: Fresh juice and zest add bright, fresh flavor.
Spices: Chili powder, cumin, and paprika bring bold flavors.
Hot Sauce: Adjust the heat to what you like.

The sauce is whisked together in a bowl, ready to top the taco-stuffed sweet potatoes.

Toppings For Taco Stuffed Sweet Potatoes

Once the potatoes are baked and the taco filling is ready, it’s topping time! Add as many as you like, and don’t miss the chili lime sauce—it’s the ultimate finishing touch!

Cheddar Cheese: Use sharp or extra-sharp for a strong cheesy flavor.
Salsa: from-scratch or store-bought. This 10-minute salsa recipe is amazing!
Black Beans: You can add a can to the filling for extra protein and to stretch the meat.
Cherry Tomatoes: Halve or cut into quarters. Or try pico de gallo.
Sour Cream: Add a big spoonful on top!
Avocado or Guacamole: Slice or scoop for a rich and creamy flavor.

The sweet potatoes are roasted in the oven, cut in half and placed open side down, creating a caramelized, flavorful interior.

Quicker Baked Sweet Potatoes

Here’s how to bake sweet potatoes in half the time, making this Taco-Stuffed Sweet Potato recipe even quicker and easier!

Cut Potatoes: Pick same-sized sweet potatoes for even cooking.
Wash and Dry: Scrub clean and dry well to remove dirt. Slice potatoes in half lengthwise.
Add Oil: Rub all sides with olive oil for nice crispy edges.
Season Well: Sprinkle with salt and pepper to bring out the flavor.
Line Tray: Use parchment paper to keep potatoes from sticking or burning.
Space Out: Place cut side down on a big tray so air moves around evenly.
Check Doneness: Bake until a fork slides into the biggest potato easily.

The onions are sautéed, followed by browning the ground beef and mixing in the seasonings.

Storage

Fridge: Store in an airtight container for up to 3 days. Keep toppings and sauce separate.
Reheat: Warm in the oven or microwave.
Freeze: Cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge.