Sweet potatoes and tacos were meant to be together.
The sweet + savory + spicy combo is unreal. You get a creamy, roasted sweet potato boat loaded with seasoned beef, beans, and all your favorite taco toppings. It’s weeknight-friendly, meal prep gold, and actually healthy.
Step-by-Step Instructions
Roast Sweet Potatoes
Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork. Rub with olive oil, salt, and pepper.
Roast for 40-45 minutes until fork-tender.
Cook Taco Meat
While potatoes roast, brown ground beef in a skillet over medium heat. Drain fat.
Add taco seasoning, black beans, corn, and ¼ cup water. Simmer 5 minutes.
Assemble
Slice sweet potatoes open. Fluff the insides with a fork.
Stuff with taco meat mixture.
Top and Serve
Load with avocado, sour cream, red onion, cilantro, hot sauce, and a squeeze of lime.
Summary
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes (mostly hands-off)
Yield: 4 stuffed sweet potatoes
Difficulty: Easy
Storage Notes
- Fridge: Potatoes and meat keep 4 days separately. Store toppings separately. Reheat potato + meat in microwave, then add fresh toppings.
- Meal prep dream: Roast potatoes and cook filling on Sunday. Assemble all week for quick lunches.
- Freezer (filling only): Taco meat + beans + corn freeze 3 months. Thaw and reheat. Make fresh potatoes.
