Taco Stuffed Sweet Potatoes

taco stuffed sweet potato on wooden chopping board with limes in background

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5 from 1 vote

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

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Mexican, Tex Mex, Western

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

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

Ingredients

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

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).

Nutrition