Taco Stuffed Sweet Potatoes (Easy Healthy Dinner)

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This recipe has tender sweet potatoes filled with taco meat and your favorite taco toppings. It is a healthy twist on taco night that is easy to make for meal prep or busy weeknights.

Creating a healthy dinner shouldn’t lack on flavor and this Taco Stuffed Sweet Potato recipe certainly doesn’t disappoint! It is easy to customize with your favorite taco filling and toppings and is even great for picky eaters. This is a great recipe to prep ahead for meal prep, or to make on a day when you don’t want to put a ton of effort in the kitchen. Although it may seem like an unlikely combination, the sweetness from the baked sweet potato pairs perfectly with the spicy taco meat and toppings. This will be a new go-to recipe! 

Are sweet potatoes healthy?

Sweet potatoes are one of my favorite healthy carbs! Here are a few reasons why:

• Sweet potatoes are full of vitamins and minerals. They are high in vitamin A, vitamin C, and the trace mineral manganese. 
• They are a good source of fiber, with about 4 grams per sweet potato (women should aim for 25 grams of fiber a day) 
• They are high in antioxidants which contributes to health benefits. 
• They have a lower glycemic index compared to regular potatoes, which means they cause a slower rise in blood sugar. 
• Sweet potatoes are a great addition to an anti-inflammatory diet. 

Resistant starch in sweet potatoes

Did you know that if you let sweet potatoes cool before eating them they will develop something called resistant starch? It almost acts like insoluble fiber because it passes through the small intestines and then turns into food for the good gut bacteria in the large intestine. This is great for gut health and for balancing blood sugar. The best way to get the benefit is to cook the sweet potatoes, let them cool, and then reheat them before eating. Doing this not only is a great way to meal prep, but also has added health benefits! Learn more about resistant starch here. 

Meal prepping tips for this recipe

1. The thing that takes the longest for this recipe is baking the sweet potatoes. You can easily prep them ahead of time so when you make dinner all you need to do is reheat them. Plus, then you get the resistant starch benefits! (See above)
2. To save even more time chop and prep all of your toppings for the stuffed sweet potatoes ahead of time. 
3. Cut down on prep by prepping for two meals at once. Cook two pounds of ground beef and then divide it in half. Season half with taco seasoning for this recipe, and then use the other half of the ground beef to make Ground Beef and Broccoli for another meal.  

Is this recipe gluten-free or dairy-free?

Yes! This recipe is both gluten-free and dairy-free, as long as the toppings and taco seasoning you choose to use are also gluten and dairy-free. 

Ingredients for Taco Stuffed Sweet Potatoes 

• Sweet potatoes – The sweet potatoes will be baked in the oven. 
• Avocado oil – I like to bake potatoes drizzled with oil, not wrapped in foil. When you do not wrap the potatoes in foil you end up with crispier potato skins that are so delicious! My go-to oil is always avocado oil, but you can use another oil such as extra-virgin olive oil. 
• Salt & garlic powder – To season the sweet potatoes. Any type of salt will work, but I like to use a mineral-rich salt like Redmond Real Salt.
• Ground beef – I recommend using grass-fed beef for the most nutrients. You could also substitute for a different ground meat such as ground chicken or ground turkey. 
• Taco seasoning – My favorite taco seasoning is by Siete. You can find it at most major grocery stores! You can use your favorite seasoning, but always look at the ingredients and choose a taco seasoning that does not have added sugar or preservatives. 
• Add your favorite toppings- You can add whatever toppings you’d like! For this recipe, I used tomatoes, red onion, pickled jalapeños, salsa, and homemade guacamole. 
• Other topping ideas: black beans (great for a boost of fiber), sour cream, shredded cheese, hot sauce, fresh cilantro, bell pepper, or lime wedges. 

Directions to make Taco Stuffed Sweet Potatoes 

Preheat the oven to 400 degrees F. 

Add the sweet potatoes to a baking sheet. Poke holes in them with a fork and then drizzle the avocado oil, salt, and garlic powder on top. Rub the oil over the potatoes to evenly coat. Add to the oven and bake for 45 minutes to an hour, or until the potatoes can be easily pierced with a fork. 

Meanwhile, brown the ground beef in a large skillet over medium heat and add taco seasoning. Prepare according to the package directions. 

To make the guacamole, cut avocados in half, scoop out the meaty part, and put them into a medium-sized bowl. Mash avocados using a fork or potato masher. You can leave it chunky, or make it smooth, whichever you prefer. Add the remaining ingredients: red onions, cilantro, cumin, garlic powder, salt, and lime juice. Stir/mash to combine.

When the potatoes are tender, remove them from the oven and let them cool slightly so they are easier to handle. To plate, take one sweet potato and cut it in half. Add in a scoop of the taco meat and then add your desired toppings, such as tomatoes, red onion, pickled jalapeños, and salsa. Top with a scoop of guacamole and enjoy! 

How to store Taco Stuffed Sweet Potatoes

To store, add the potatoes and taco meat to an airtight container and store in the fridge for 3-5 days. You can store them together, or in separate containers, but I do not recommend storing them with the remaining toppings as well. The toppings should be stored separately. especially if the toppings are cold, such as guacamole. To reheat, you can add to the microwave for 30 seconds at a time until it has warmed through. 

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