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Taco Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with seasoned ground meat, black beans, corn, and topped with avocado and salsa for a warm, comforting meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 2 large large sweet potatoes
Filling
  • 1 lb ground meat (beef, turkey, or chicken) Use your preferred type of ground meat.
  • 1 packet taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup diced bell peppers
Toppings
  • 1 avocado diced avocado
  • 1 cup salsa
Miscellaneous
  • 1 tbsp olive oil For brushing and cooking.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potatoes and pierce them with a fork. Brush with olive oil and sprinkle with salt.
  3. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes until tender.
Cooking the Filling
  1. In a skillet, heat a little olive oil over medium heat.
  2. Add ground meat and cook until browned.
  3. Stir in taco seasoning, black beans, corn, and bell peppers; cook for another 5-7 minutes.
Assembly
  1. Once sweet potatoes are done, slice them open and fluff the inside with a fork.
  2. Stuff the sweet potatoes with the meat and vegetable mixture. Top with diced avocado and salsa.
  3. Serve warm and enjoy!

Notes

For best results, fluffing the sweet potatoes makes them even more delicious for stuffing. Leftovers keep in the fridge for about 3-5 days in an airtight container. To reheat, use the microwave or oven for a freshly baked feel.