Turn your SWEETPOTATOES into TACOS! Bake sweetpotato halves and then load them up with all your favorite taco toppers. These TACO STUFFED SWEETPOTATOES have quickly become one of our favorite dinners!
10 minutes, 30 minutes bake time • Servings: 8 stuffed sweetpotato halves Print Recipe
Ingredients
4 medium sweetpotatoes
2 tablespoons olive oil, split
1 pound lean ground turkey or chicken
1 can black beans, rinsed & drained
1 packet taco seasoning
1/4 cup water
1/4 cup shredded cheddar cheese
12-ounce bag coleslaw mix (about 4 cups)
1/4 cup chopped cilantro
1 avocado, cubed or mashed
1 lime, quartered
Directions
- Preheat oven to 425°F.
- Prep the sweetpotatoes: Wash the sweetpotatoes and cut them in half lengthwise. Brush the flesh of each sweetpotato with olive oil (use about 1 tablespoon total) and then place them flesh-side down on a baking sheet. Bake for 25-30 minutes, or until the sweetpotatoes are tender and golden.
- Cook the filling: While the sweetpotatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the ground turkey or chicken and cook for 8 minutes, until cooked through. Stir in the black beans, taco seasoning, and water. Cook for another 5 minutes, stirring occasionally, until the beans are heated.
- Assemble the tacos: Once the sweetpotatoes are done, remove them from the oven, and use a spatula to flip each one. Then use a fork to gently smash the flesh-side of each half and top with the taco filling, cheese, coleslaw mix, cilantro, avocado, and a squeeze of lime.
PS: Store leftovers in fridge for up to 4 days.
Nutritional Facts for Taco Stuffed Sweetpotatoes
1/2 stuffed sweetpotato
8 stuffed sweetpotato halves
Daily Value %*
12%
13%
7%
11%
8%
8%
28%
36%
0%
6%
10%
10%
* Daily Value % based on a 2000 calorie diet.