Taco Stuffed Sweet Potatoes

$- 2 large sweet potatoes - 1 cup cooked black beans - 1 cup corn - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - ½ teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - ½ cup red onion, diced - 1 avocado, diced - ½ cup plain Greek yogurt or sour cream - Fresh cilantro, for garnish - Lime wedges, for serving Taco stuffed sweet potatoes are a tasty meal. They blend sweet and savory flavors. First, you need sweet potatoes. They are the base of this dish. They add a natural sweetness. Next, black beans pack protein and fiber. They also add a nice texture. Corn brings a sweet crunch. It complements the beans well. The spices—chili powder, cumin, smoked paprika, and garlic powder—give the filling a kick. They create that taco flavor we love. You can adjust the spice levels to fit your taste. Fresh toppings are key to this dish. Cherry tomatoes add a burst of flavor. Diced red onion adds a crunch. Avocado brings creaminess, making each bite rich. Lastly, Greek yogurt or sour cream adds smoothness. It cools the spices and ties everything together. Fresh cilantro on top gives a bright finish. Don't forget lime wedges! They add a zesty punch when squeezed over the dish. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the sweet potatoes evenly. 2. Wash the sweet potatoes well to remove any dirt. 3. Use a fork to poke several holes in each sweet potato. This step is key! It lets steam escape while baking. 4. Place the sweet potatoes on a baking sheet. Bake them for about 45-50 minutes. They should be soft when you poke them with a fork. 1. While the sweet potatoes bake, let’s make the taco filling. 2. In a medium skillet, mix together 1 cup of black beans, 1 cup of corn, and spices: 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and ½ teaspoon of garlic powder. 3. Add salt and pepper to taste. 4. Cook this mixture over medium heat for 5-7 minutes. Stir it occasionally until it heats through. This step brings out the flavors. 1. After the sweet potatoes are done, take them out and let them cool slightly. 2. Carefully slice each potato open lengthwise. Be careful not to cut all the way through. 3. Use a fork to mash the insides gently. This creates space for the taco filling. 4. Now, fill each sweet potato generously with the taco mixture. 5. Top with halved cherry tomatoes, diced red onion, and diced avocado for freshness. 6. Finally, drizzle with Greek yogurt or sour cream. This adds creaminess. 7. Garnish with fresh cilantro. Serve with lime wedges for that zesty touch. To make great taco stuffed sweet potatoes, start with the right texture. Bake them until they are soft. Poke holes in them before baking. This lets steam escape and helps them cook evenly. When you mash the insides, it creates a great base for the filling. For the filling, you can change it up! Try adding ground turkey or tofu for variety. You can also mix in some diced bell peppers or zucchini for more veggies. If you like heat, add some diced jalapeños, too. The spices like chili powder and cumin bring flavor, so don’t skip them! When serving, think about toppings. Cherry tomatoes add sweetness, while red onion offers a nice crunch. Diced avocado gives a creamy touch. Greek yogurt or sour cream adds richness, so drizzle it on top. Fresh cilantro brightens everything up, and lime wedges give a burst of zest. For sides, consider a simple salad or tortilla chips. They pair well with the sweet potatoes. A fresh corn salad also works great, adding more texture and flavor to your meal. Enjoy your taco stuffed sweet potatoes! Pro Tips Choose the Right Sweet Potatoes: Opt for firm and smooth-skinned sweet potatoes for the best results. Avoid any with blemishes or soft spots. Customize Your Fillings: Feel free to add or substitute ingredients in the taco filling, such as bell peppers, ground turkey, or cheese for a different flavor profile. Perfectly Bake Your Sweet Potatoes: For evenly cooked sweet potatoes, choose ones that are similar in size and rotate them halfway through baking. Add Extra Flavor: Enhance the taste by incorporating fresh lime juice into the filling or on top of the finished dish for a zesty kick. {{image_2}} You can change the protein in your taco filling. Ground beef or ground turkey works great. If you prefer plant-based options, try tofu or tempeh. Both options soak up flavors well and keep the dish hearty. For a vegetarian or vegan twist, skip the meat entirely. Use more beans or add lentils for protein. You can also add chopped bell peppers or mushrooms for extra taste and texture. These changes make the dish flexible and fun for everyone. Sweet potatoes are not just orange. You can use purple sweet potatoes for a unique look and flavor. They add a lovely color to your meal and are just as sweet. You can also change how you cook your sweet potatoes. If you are short on time, you could use an air fryer or even a microwave. The air fryer gives you a crispy skin, while the microwave cooks them quickly. Just remember to poke holes in them to let steam escape. Each method offers a different texture, so experiment and find your favorite! To keep your taco stuffed sweet potatoes fresh, you need to store them right. First, let the leftovers cool down to room temperature. Then, place them in an airtight container. You can refrigerate them for up to 3 days. If you want to keep them longer, freeze them. Wrap each potato tightly in plastic wrap, then place them in a freezer bag. In the freezer, they stay good for up to 3 months. When it's time to eat your leftovers, reheating them correctly is key. The best way to reheat is in an oven. Preheat it to 350°F (175°C). Place the sweet potatoes on a baking sheet and cover them with foil. Heat for about 20 minutes, or until warm. This method keeps the flavor intact and the sweet potatoes soft. If you want to refresh the filling and toppings, consider adding fresh ingredients. Try adding new diced avocado or a sprinkle of fresh cilantro. A squeeze of lime juice can also brighten the flavors. Enjoy your tasty meal all over again! Can I use regular potatoes instead of sweet potatoes? Yes, you can use regular potatoes. However, sweet potatoes add a nice sweetness. This pairs well with the taco flavors. Regular potatoes might taste more neutral. How can I make this recipe gluten-free? This recipe is already gluten-free as written. Just check the black beans and corn for gluten-free labels. You can enjoy this dish without worry! What can I substitute for Greek yogurt or sour cream? You can use avocado or a dairy-free yogurt. Both options give a creamy texture. They will add flavor without changing the dish too much. Caloric content and macronutrient breakdown One serving of taco stuffed sweet potatoes has about 450 calories. You get 15 grams of protein, 70 grams of carbs, and 10 grams of fat. It is a balanced meal. Health benefits of ingredients used in the recipe Sweet potatoes are high in fiber and vitamins. Black beans offer protein and iron. Corn adds healthy carbs. Tomatoes and avocado provide vitamins and healthy fats. This meal supports good health! Taco stuffed sweet potatoes blend flavor and nutrition beautifully. We covered the key ingredients, from sweet potatoes to spices. I walked you through prepping, cooking, and assembling the dish. Don't forget the tips for perfect texture and creative filling options. You can customize your meal with various proteins and sweet potato types. Store leftovers wisely, and enjoy them later without losing taste. This dish is both hearty and healthy, making it an easy favorite for anyone. Dive in and enjoy your delicious creation!$

Taco Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a flavorful taco mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Main Course

Cuisine Mexican

Servings 2

Calories 400 kcal

Ingredients

2 large sweet potatoes
1 cup cooked black beans
1 cup corn
1 teaspoon chili powder
1 teaspoon cumin
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
to taste salt and pepper
1 cup cherry tomatoes
0.5 cup red onion
1 avocado
0.5 cup plain Greek yogurt or sour cream
as needed fresh cilantro
as needed lime wedges

Instructions

Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and poke several holes in each with a fork to allow steam to escape. Place them on a baking sheet and bake for about 45-50 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are baking, prepare the taco filling. In a medium skillet, combine the black beans, corn, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook over medium heat for about 5-7 minutes, stirring occasionally, until warmed through.
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Carefully slice them open lengthwise without cutting all the way through.
Using a fork, gently mash the insides of the sweet potatoes to create space for the filling.
Generously fill each sweet potato with the taco filling, topping it with halved cherry tomatoes, diced red onion, and diced avocado.
Drizzle each potato with Greek yogurt or sour cream for creaminess.
Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to customize toppings based on your preference.

Keyword sweet potatoes, taco, vegetarian