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Taco Stuffed Sweet Potatoes

This Taco Stuffed Sweet Potatoes recipe is incredibly delicious, very satisfying, healthy, family-friendly, and an easy Whole30 Mexican dish!
Course dinner, Lunch, meal-prep
Cuisine American, Mexican
Keyword stuffed sweet potato, sweet potato, taco, whole30 lunch, whole30 meal-prep, whole30 recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 portions
Calories 398kcal

Ingredients

For the Salsa

  • 2 medium tomatoes — diced
  • ¼ cup red onion — diced
  • 1 green bell pepper — diced
  • 1 teaspoon jalapeno — chopped remove seeds for less heat
  • Fresh cilantro — chopped optional
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove — minced
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 400F.
  • Line a baking sheet with aluminum foil or parchment paper.
  • Wash sweet potatoes and scrub thoroughly. Then, dry completely.
  • Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork.
  • While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
  • Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
  • Add all the spices and mix everything well to combine.
  • Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.
  • Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
  • 10. To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

Notes

  • Pick wide sweet potatoes for this recipe as it's easier to stuff than long, skinny ones. 
  • If you're in a rush, a store-bought salsa is a great alternative. 
  • Give the sweet potatoes a good scrub and pat dry before using. 
  • To store: Store leftovers in the fridge in an airtight container for up to 4 days. You can store the stuffing and sweet potatoes together or separately. 
  • To reheat: Reheat everything in a microwave until hot. 
  • To freeze: You can freeze the sweet potatoes and taco stuffing together or separately. Freeze in a freezer-safe bag for up to 3 months. 

Nutrition

Serving: 1/4 | Calories: 398kcal | Carbohydrates: 30g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 1111mg | Potassium: 1178mg | Fiber: 6g | Sugar: 11g