Taco Stuffed Sweet Potatoes

These taco stuffed sweet potatoes are an explosion of flavour and couldn’t be more simple to make!

I know this probably sounds like some sort of novelty recipe, but it’s truly delicious. The combination of sweet and spice is a total dream! Plus they’re incredibly versatile to switch up and suit your tastebuds. Follow me…

Baked Sweet Potatoes

Realistically I know we want potatoes and we want them now, but the best way to prepare the sweet potatoes is to bake them. The microwave just can’t offer the same delicious texture as the oven!

To bake them, just coat them in oil and salt, then throw them in the oven and crack on with the rest of the recipe!

How long do I bake them for?

I find around 55-60mins at 200C/400F usually does the trick, but it’s totally dependent on the size of the potatoes, so just be vigilant and bake them until fork tender.

Process shots: add potatoes to baking tray (photo 1), stab with fork (photo 2), coat in oil and salt (photo 3), bake (photo 4).

Taco Beef Mince

Now this is the quick and easy part you don’t need to wait around for. I find the best beef taco mince is made with 10-12% fat minced beef. This gives you a nice bit of fatty flavour, but not so much it turns the filling greasy.

Taco Seasoning

You could use store-bought seasoning, but I find they differ quite a lot from brand to brand. As such, I recommend whipping up your own homemade taco beef seasoning. It’s really simple and uses spices you’ll likely already have on hand.

Beef Texture

There’s nothing worse than dry taco meat. As such, I recommend adding in some stock or water, alongside some cornflour/cornstarch to help create a glossy/saucy texture. This will help keep the beef nice and juicy!

Process shots: add beef to pan (photo 1), fry (photo 2), stir in seasoning (photo 3), stir in tomato puree (photo 4), add stock and cornflour (photo 5), simmer (photo 6).

Taco Stuffed Sweet Potatoes

Obviously I’m using the word ‘taco’ here fairly loosely, but you see where I’m going with it 🤣 Here’s the toppings I love using:

Taco Sweet Potato Toppings

• Cheese – I use a spicy mix you can pick up from Morrisons, but Cheddar or Monterey Jack also work well.
• Avocado – I smash and season it, but you can slice if you’d prefer.
• Tomato – Just finely diced.
• Jalapeños – I use fresh, but pickled jalapeños would work great too.
• Sour Cream – Dolloped or drizzled!
• Coriander/Cilantro – Just a pinch to garnish.

What other toppings could I use?

I love the combo of the above ingredients, but some other toppings you could try are Guacamole, Salsa, finely diced Onion, Cotija Cheese and crushed Tortilla Chips.

Process shots: slice potato (photo 1), mix in salt and pepper (photo 2), add beef (photo 3), add cheese (photo 4), add sour cream and avocado (photo 5), add tomato, jalapeños and coriander (photo 6).

Serving Taco Stuffed Sweet Potatoes

You really don’t need anything else alongside these are they’re so hearty! Plus you can load on as many toppings as you fancy 😋

For more taco inspired recipes check out my Taco Pasta and Puff Pastry Tacos!

Alrighty, let’s tuck into the full recipe for these taco sweet potatoes shall we?!

How to make Taco Stuffed Sweet Potatoes (Full Recipe & Video)

5 from 1 vote

Taco Stuffed Sweet Potatoes

By: Chris Collins

These taco stuffed sweet potatoes are an explosion of flavour and couldn't be more simple to make!

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 4

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Send

Equipment

• Baking Tray (for sweet potatoes)
• Large Pan & Wooden Spoon (for beef)
• Sharp Knife & Chopping Board (for toppings)

Ingredients 

1x2x3x

Beef

• ▢ 500g / 1lb Minced/Ground Beef (10-12% fat works great)
• ▢ 2 tsp EACH: Paprika, Cumin
• ▢ 1 tsp EACH: Onion Powder, Garlic Powder, Oregano
• ▢ 1/2 tsp EACH: Sugar, Salt, Cayenne Pepper (can adjust cayenne/salt to taste)
• ▢ 1/4 tsp Black Pepper
• ▢ 2 tbsp Tomato Puree (Tomato Paste in US)
• ▢ 120ml / 1/2 cup Beef Stock (sub with water)
• ▢ 1 tsp Cornflour/Cornstarch (see notes)
• ▢ Olive Oil, as needed

Potatoes

• ▢ 4x 300-400g / 12-14oz Sweet Potatoes
• ▢ Olive Oil, as needed
• ▢ Salt & Pepper, as needed

Toppings

• ▢ Cheese
• ▢ Sour Cream
• ▢ Avocado
• ▢ Tomato
• ▢ Jalapeños
• ▢ Coriander/Cilantro

Cook ModePrevent your screen from going dark

Instructions 

• Place the potatoes on a baking tray and stab a few times all over with a fork. Coat in a drizzle of olive oil and a good pinch of salt, then bake in the oven at 200C/400F for about an hour, or until fork tender right through the centre. Timings will depend on the size of the potatoes, so just be vigilant.
• Meanwhile, heat up a drizzle of oil in a large pan over medium heat. Add the beef and break it up with a wooden spoon until well-crumbled and brown all the way through. Stir in the seasoning and spices, then stir in the tomato puree and fry for a minute or so.
• Pour in the stock and stir in the cornflour. Simmer and stir until all of the liquid thickens. The beef shouldn't be watery at all - more of a juicy/glossy texture.
• Slice the potatoes open and use a fork to mix a good pinch of salt and pepper into the potato. Top with the beef and your favourite toppings, then tuck in and enjoy!

Video

Notes

a) Cornflour/Cornstarch - This helps create a glossy sauce for the beef and works with the stock to keep it nice and juicy. If you don't have it just add in the liquid and simmer until the beef is nice and thick. It will just take a little longer to thicken up and won't have quite the same texture (still delicious). Using beef stock will add more flavour, but water makes a fine sub. Use low-sodium stock if you're concerned about the saltiness at all.

b) Toppings - I love the toppings I've suggested in the recipe, so do give that combo a bash first time round. Other toppings you could use are Guacamole, Salsa, finely diced Onion, Cotija Cheese, crushed Tortilla Chips. 

c) Make Ahead - You can mix the spices for the beef and tightly store ahead of time. Or you could make the beef and allow to completely cool then tightly store in the fridge for a couple of days. Reheat in a pan over low heat until piping hot using a splash of water to loosen it up again.

d) Calories - Just the potatoes and beef assuming 350g potatoes and 1 1/2 tbsp olive oil used in total (toppings are measured with love so it's difficult to predict).

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 587kcal | Carbohydrates: 74.84g | Protein: 31.23g | Fat: 18.22g | Saturated Fat: 5.732g | Polyunsaturated Fat: 1.172g | Monounsaturated Fat: 9.13g | Trans Fat: 0.677g | Cholesterol: 81mg | Sodium: 572mg | Potassium: 1686mg | Fiber: 11.5g | Sugar: 15.8g | Vitamin A: 50390IU | Vitamin C: 9.6mg | Calcium: 143mg | Iron: 6.25mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’