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These Taco Stuffed Sweet Potatoes are gluten free, paleo, and nutrient dense. They’re flavorful, fun, and have minimal ingredients so they’re ready to eat in no time. Perfect for those weeknight dinners when you want something easy, healthy, and delicious!
Sometimes, we all crave something that’s both comforting and exciting, right? Something that has a balance of familiar flavors with a little twist. I love Taco Tuesday as much as the next person but it’s fun to switch things up and try to come up with new ways to enjoy the same flavors! That’s where these Taco Stuffed Sweet Potatoes come in. There’s a little sweetness and crunch from the sweet potato, a lot of savory from the taco filling, and endless possibilities for the toppings… what’s not to love? 💁♀️ They’re hearty, satisfying, and everything you love about tacos but in a new form.
What I love most about these is how easy they are to throw together! While the sweet potatoes roast, you can prep your taco filling and prepare your toppings so the minute they’re fully cooked you can assemble and enjoy. That’s why they’re perfect for a quick, no-brainer weeknight dinner. I usually find that by the middle or end of the week I’m running lower on energy and brain space so this is one of my go-to dinners! Whatever doesn’t get eaten makes for amazing leftovers the next day – just store in a glass food container.
If you like to meal prep, this is also a great option to add into your rotation. Just make the recipe as written, store all of the ingredients separately, and when you’re ready to eat for any meal just assemble, add your toppings, and reheat! Your future self will thank you later 😉
If you love this recipe, make sure to also check out my Buffalo Stuffed Sweet Potatoes and Egg Stuffed Sweet Potatoes!
See how to make it HERE.
Why You’ll Love This
- Customizable – These are SUPER versatile. You can keep them vegetarian, load them up with protein, or go wild with the toppings. Adjust the heat level by adding a spicier taco seasoning, spicy salsa, and even jalapeños, or keep things mild if that’s more your style!
- Great for meal prep – You can make everything at once and store leftovers to have later or you can ingredient prep everything and when you’re ready to eat, assemble your stuffed sweet potato.
- Loaded with nutrients –Sweet potatoes are packed with vitamins (like A and C), fiber, and antioxidants. They’re also a great source of complex carb that slowly releases glucose into the body and pairs well with the protein and fat from the meat, and whatever toppings you choose!
- Dietary friendly – This is gluten free, paleo friendly, and can easily be made vegetarian or vegan.
What You’ll Need
- Sweet potatoes – Any kind is great, I’ve tried them all (purple, Japanese, orange, white, etc.)
- Ground beef – I love using grass-fed ground beef for these but any ground meat will work. If you want to make this meat-free you can use beans or lentils instead.
- Tomato paste
- Taco seasoning – My favorite is getting a pre-made spice blend like Siete or Whole Foods because they have simple ingredients. A lot of other pre-made blends hide sugars and thickeners so keep an eye on that ingredient list!
- Sea salt
- Optional toppings – You can add whatever toppings you have and like! I love shredded cheese, salsa, sour cream, and avocado on mine.
How To Make
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Wash the sweet potatoes and slice lengthwise. Then drizzle avocado oil (or any neutral oil) on the parchment paper and add the sweet potatoes skin side up.
- Bake for about 45 minutes or until fork tender.
- While the sweet potatoes are baking, sauté the beef until there’s no pink left. Optional to drain some of the liquid. (Tip: If you’re using something else like beans, legumes, other ground meat, make that here.)
- Add in the tomato paste, salt, and taco seasoning and stir to combine.
- Take the sweet potatoes out of the oven and us a knife to carve out a little of the middle of the sweet potato to make room for the taco filling.
- Add a few spoonfuls of taco filling to each sweet potato. If you’re adding cheese, sprinkle it on, and stick them back in the oven until it’s melted.
- Once done, add the rest of your toppings, and enjoy!
Recommended Tools
- Large baking sheet
- Parchment paper
- Cooking pan
- Silicone cooking utensils
- Glass storage container – Glass is preferred if you need to store leftovers or are making this for meal prep.
More Easy, Healthy Favorites
Sweet Potato Chili (Gluten Free, Dairy Free)
Bell Pepper Nachos (Gluten Free, Low Carb)
Cozy Chicken and Vegetable Sheet Pan (Gluten Free)
Taco Stuffed Sweet Potatoes (Gluten Free)
Ingredients
- 4-5 sweet potatoes
- 1 lb ground beef (I always go for grass-fed)
- 2 tbsp tomato paste
- taco seasoning (to taste)
- salt (to taste)
Optional toppings
- shredded cheese
- black beans
- corn
- salsa
- sour cream (sometimes I use plain coconut yogurt instead!)
- avocado
- green onions
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Wash sweet potatoes and slice lengthwise. Drizzle avocado oil on the baking tray and then add the sweet potatoes skin side up. Bake around 45 minutes or until fork tender.
- While the sweet potatoes are baking, sauté beef until there’s no pink left. Optional to drain some of the liquid.
- Add in tomato paste, salt, and taco seasoning and stir.
- Take the sweet potatoes out of the oven and using a knife, carve out the middle of the sweet potatoes and scoop some out to make room for the taco meat.
- Add a few spoonfuls of taco meat to each sweet potato. If you add cheese, stick back in the oven until melted. Then add the rest of your toppings of choice!
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