Taco Stuffed Sweet Potatoes


  •  2 medium sweet potatoes
  •  1 lb lean ground beef
  •  1 cup onions — diced
  •  3 cloves garlic — minced
  •  ½ cup tomato sauce — homemade or store bought
  •  2 teaspoons cumin powder
  •  1 teaspoon coriander powder
  •  2 teaspoons onion powder
  •  1 teaspoon smoked paprika
  •  1.5 teaspoon kosher salt
  •  black pepper to taste
  •  2 tablespoons olive oil
  •  1/2 cup water or beef broth


  •  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


  1. Pre-heat oven to 400F.
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Wash sweet potatoes and scrub thoroughly. Then, dry completely.
  4. 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.
  5. While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
  6. 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.
  7. Add all the spices and mix everything well to combine.
  8. 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.
  9. 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.

Recipe source: primaverakitchen