Name: Taco Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium sweet potatoes, halved lengthwise; olive oil; kosher salt; olive oil; 1 pound ground beef (85% lean recommended); 1 taco seasoning packet (3 1/2 to 4 tablespoons); salsa of choice; 1 ripe avocado, pitted and mashed; 1 lime, quartered; roughly chopped cilantro leaves; other optional toppings: shredded cheddar cheese, pickled jalapeños, pickled onions, hot sauce

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Taco night is a go-to in my house, whether it’s Tuesday or not and these Taco Stuffed Sweet Potatoes have quickly become a new favorite in our weekly rotation. All the classic taco fix-ins served on top of a crispy, caramelized sweet potato. Aside from roasting the taco “shell”, aka our sweet potato, the rest really comes together in just 10 minutes, making this an easy weeknight staple. Prep the meat and potatoes at the start of the week and all that’s left is preparing your toppings when ready to serve. Customize and make it your own with toppings like cheddar cheese, hot sauce, or pickled onions and enjoy! This recipe is a part of my 2026 April spring dinner plan.

2 taco stuffed sweet potatoes topped with cheese, guacamole, salsa, cilantro, and pickled jalapeno, served with hot sauce and lime wedges

ingredients for taco stuffed sweet potatoes including ground beef, sweet potatoes, taco seasoning, cheese, avocado and other toppings of choice like hot sauce, sour cream or greek yogurt

taco stuffed sweet potatoes ingredient notes:

Ground beef: I used 85% lean ground beef in this recipe, however you can also opt for ground turkey, ground chicken, or a leaner beef like 93/7. If vegetarian, you can also use crumbled tofu or other plant-based protein.

Sweet Potatoes: Make sure to roast your sweet potatoes cut side down to achieve those crispy, caramelized edges. Cook time can vary depending on the size of your potato, so always confirm that they are fork tended before turning off your oven. Some grocery stores will label sweet potatoes as yams, however they are not the same thing.

Avocados: Top your taco creation with mashed or sliced avocado for some healthy fats and a creamy consistency. You can also mix with greek yogurt for added protein, or add chopped onions, tomato, cilantro, and some taco seasoning for a zesty guacamole. The key is timing your peak avocado ripeness with when you want to make this meal. I like to buy my avocados on the firm side and wait a few days to ripen — you’ll know they’re ready when they soften slightly when squeezed. If you need to ripen them faster, seal in a paper bag with a banana for 1-2 days, trust me on this one!

Cilantro: I swear this one ingredient will take any taco dish you make to the next level. Fresh cilantro has a way of tying together the sweetness of the potatoes, the. savoriness of the meat, and the freshness of the avocado all into one bite. Or opt out if you have the cilantro soap gene!

Salsa: Choose your own adventure with your favorite salsa! Go spicy or mild, homemade or jarred, verde or corn — any will do. My go-to is adding my favorite store bought salsa and tortilla chips for some added crunch to my plate. Or I will make my sheet pan salsa from page 193 of Don’t Think About Dinner.

raw sweet potatoes laid out on sheet pan with oil

cooked ground beef with taco seasoning in the pan with a wooden spoon

Taco Stuffed Sweet Potatoes

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SWEET POTATOES
4 medium sweet potatoes, halved lengthwise
olive oil
kosher salt
FOR THE TACO MEAT
olive oil
1 pound ground beef (85% lean recommended)
1 taco seasoning packet (3 1/2 to 4 tablespoons)
FOR TOPPING
salsa of choice
1 ripe avocado, pitted and mashed
1 lime, quartered
roughly chopped cilantro leaves
other optional toppings: shredded cheddar cheese, pickled jalapeños, pickled onions, hot sauce

Directions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Place the halved sweet potatoes on the sheet pan and drizzle with olive oil and a few pinches of salt. Use clean hands to coat the sweet potatoes evenly with the oil and salt, then turn them cut side down on the pan, evenly spaced apart. Bake on the bottom rack of the oven until fork-tender and crisp, 28 to 30 minutes. Note: cook time can vary depending on size of potato.
Meanwhile, make the taco meat: heat a drizzle of olive oil in a large skillet over medium heat until shimmering. Add the ground beef and cook, stirring and breaking into small pieces until browned all over, 6 to 8 minutes.
Once the beef is browned and crumbled, mix in the taco seasoning, plus 1/3 cup of water. Bring to a simmer and stir until the seasoning is fully incorporated into the beef mixture. Remove from the heat.
Flip over the cooked sweet potatoes on the sheet pan and divide between four plates (2 halves per plate). Gently mash the sweet potato inside the skin and evenly divide the ground beef mixture on top. Top each half with salsa, mashed avocado, and any other toppings of choice. Squeeze the lime wedge over the top and sprinkle with chopped cilantro.

Notes

Store it: Refrigerate meat, sweet potatoes, and toppings in separate sealed containers for up to 4 days.
Reheat it: From refrigerated, microwave meat mixture and sweet potatoes until warm, about 2 minutes. Serve with toppings of choice.
Toppings: customize with shredded cheddar cheese, pickled jalapeños, pickled onions, hot sauce
Protein: Swap the beef for ground turkey, chicken, or plant-based crumbles.