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Taco Stuffed Sweet Potatoes

A comforting, colorful dish that turns simple baked sweet potatoes into a hearty Taco Tuesday favorite. Tender potatoes are scooped and filled with seasoned ground turkey or beef, beans, corn, and a zesty salsa blend, all topped with fresh avocado, cilantro, and a squeeze of lime. Perfect for a cozy weeknight dinner or a satisfying lunch, with easy prep and clean-up.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 pound ground turkey or beef
  • 1 teaspoon taco seasoning
  • 1/2 cup black beans, rinsed
  • 1/2 cup corn kernels (fresh, frozen, or charred)
  • 1/2 cup pico de gallo or salsa
  • 1/4 cup shredded cheddar cheese or Monterey Jack
  • 1 ripe avocado, sliced
  • lime wedges, cilantro, and sour cream or Greek yogurt for serving (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C). Scrub the sweet potatoes well, then dry and prick them a few times with a fork. This helps steam inside and prevents bursting.
  • Rub each potato with a little olive oil and a pinch of salt. Place on a baking sheet and bake for 45–50 minutes, or until very tender when pierced with a knife.
  • While the potatoes bake, heat a large skillet over medium heat. Add the ground turkey or beef and cook, breaking up the meat, until it starts to brown.
  • Stir in the taco seasoning and a splash of water (about 1/4 cup) to help bloom the spices. Cook for 2–3 more minutes until fragrant.
  • Add the black beans and corn to the skillet, mixing to combine. Remove from heat and stir in the pico de gallo or salsa. Let the filling rest while the potatoes finish cooking.
  • When the potatoes are done, carefully slice a lengthwise line down the center of each potato without cutting all the way through. Gently fan the potato open to create a pocket.
  • Spoon the warm filling into each potato pocket. Top with shredded cheese and return to the oven for 2–3 minutes, just until the cheese melts.
  • Remove from the oven and garnish with avocado slices, cilantro, and a squeeze of lime. Add a dollop of sour cream or Greek yogurt if you like a creamy finish.