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Cheesy Taco Stuffed Sweet Potatoes - A Cozy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes (similar size for even cooking)
  • 2 tablespoons olive oil, divided
  • 1 pound ground beef, turkey, or chicken (or plant-based ground “meat”)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato sauce or salsa
  • 1/4 cup low-sodium chicken or vegetable broth (or water)
  • 1 can (15 ounces) black beans, rinsed and drained (optional but recommended)
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Fresh toppings: diced tomatoes, sliced green onions, chopped cilantro, pickled or fresh jalapeños
  • Avocado or guacamole, for serving
  • Lime wedges, for serving
  • Sour cream or Greek yogurt, for serving

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Prep the sweet potatoes: Scrub and dry them. Prick each one 6–8 times with a fork. Rub with 1 tablespoon olive oil and a pinch of salt, then place on the baking sheet.
  3. Bake until tender: Roast for 40–55 minutes, depending on size, until the skins are crisp and a knife slides through the center easily. If they’re large, add 5–10 more minutes.
  4. Start the taco filling: While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds.
  5. Brown the protein: Add the ground meat (or plant-based option). Cook, breaking it up, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
  6. Season it right: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30 seconds to bloom the flavor.
  7. Simmer with sauce: Add tomato sauce and broth. Stir in black beans and corn. Simmer 3–5 minutes, until slightly thickened and saucy. Taste and adjust salt.
  8. Split and fluff: When the potatoes are done, let them cool 5 minutes. Slice lengthwise, but not all the way through. Gently press the ends to open and fluff the flesh with a fork.
  9. Stuff and melt: Spoon a generous amount of taco filling into each potato. Top with shredded cheese. Return to the oven for 3–5 minutes, just until the cheese melts.
  10. Add fresh toppings: Finish with tomatoes, green onions, cilantro, jalapeños, and avocado. A dollop of sour cream or Greek yogurt is a nice cool contrast. Squeeze lime over the top.
  11. Serve: Plate the potatoes with extra lime and salsa on the side. They’re hearty on their own, or pair with a simple side salad.