Easy Taco Stuffed Sweet Potatoes (Meal Prep Friendly!)
These Taco Stuffed Sweet Potatoes are an easy and delicious weeknight dinner that come together in under 30 minutes once the potatoes are baked. Packed with protein, flavor, and color, they make the perfect cozy meal prep for busy weeks.
If you’ve been following along on my stories, you already know my latest obsession is stuffed sweet potatoes. They’re filling, versatile, and one of my favorite ways to use up random ingredients in the fridge — kind of like my Ground Turkey Sweet Potato Skillet or my One-Pan Boursin Orzo Bake.
This taco version has been on repeat in our house lately. It’s simple, cozy, and packed with flavor — everything you love about taco night, tucked into a tender, perfectly roasted sweet potato. I love topping mine with creamy Greek yogurt, avocado, and a squeeze of lime (trust me on that one). And the best part? These reheat beautifully, making them a total meal-prep win for busy weeks.
How to Make Taco Stuffed Sweet Potatoes
Bake the Sweet Potatoes for about 50–55 minutes, or until tender. (For a quicker option, microwave for 8–10 minutes until soft.)
Cook the Filling: Add ground beef to hot skillet and cook until browned. Stir in taco seasoning and broth, mixing until thickened and saucy. Then add in the additions and simmer for 3–4 minutes.
Assemble: Slice open each potato lengthwise and fluff the insides with a fork. Spoon in the taco filling and sprinkle with shredded cheese so it melts right into the mixture.
Top and Serve: Finish with your favorite toppings — avocado, Greek yogurt, cilantro, or jalapeños — and a squeeze of lime for the perfect balance of creamy, spicy, and tangy.
tips & Tricks
- For crispy skin, rub the potatoes with olive oil before baking.
- If you like it extra spicy, add diced jalapeños or a spoonful of chipotle in adobo to the taco filling.
- Swap out the ground beef for lentils or tofu for a plant-based version.
- Make the taco filling ahead — it stores great in the fridge for up to 4 days and reheats easily.
How to Serve & Store
Serve your Taco Stuffed Sweet Potatoes fresh from the oven while they’re warm and the cheese is melty. For meal prep, store the filling and baked potatoes separately in airtight containers in the fridge for up to 4 days. When ready to eat, warm the potato, stuff it with the filling, and add toppings fresh for the best texture.
Try adding some sauce to spice it up!
If you love a good drizzle on top, try pairing these Taco Stuffed Sweet Potatoes with my Cottage Cheese Queso for a creamy, high-protein twist that complements the taco flavors perfectly. You could also top them with a simple crema, or even a scoop of my blended cottage cheese ranch dip for a cooling finish.
If you make these Taco Stuffed Sweet Potatoes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Easy Taco Stuffed Sweet Potatoes (Meal Prep Friendly!)
Ingredients
- 4 medium sweet potatoes
- 1 lb ground beef (turkey, chicken)
- 1 packet taco seasoning (I used site)
- 1/3 cup bone beef broth
- 1 can (15 oz black beans, drained + rinsed)
- 1 cup frozen or canned corn
- 1 small red bell pepper (diced)
- ½ cup salsa
- ½ cup shredded cheese (Mexican blend)
Toppings
- avocado, Greek yogurt, cilantro, jalapeños, extra salsa, more cheese, squeeze of lime
Instructions
- Bake the Sweet Potatoes: Preheat oven to 400°F. Lightly rub each sweet potato with olive oil and place on a parchment-lined baking sheet. Bake for 50–55 minutes, or until fork-tender. (For a quicker option, microwave for 8–10 minutes until soft.)
- While the potatoes bake, heat a drizzle of oil in a large skillet over medium heat. Add the ground beef and cook until browned.
- Stir in taco seasoning and broth, then mix until slightly thickened.
- Add the black beans, corn, bell pepper, and salsa. Simmer for 3–4 minutes until everything is heated through and the flavors combine.
- Slice each baked potato open lengthwise and fluff the insides with a fork. Generously spoon the taco filling into each potato, then top with shredded cheese and let it melt into the warm filling.
- Add your favorite toppings, avocado, Greek yogurt, cilantro, jalapeños, extra salsa, and a squeeze of lime, don’t skip that part, trust me! and enjoy warm!
Notes
- If you’re short on time, microwave the sweet potatoes for 8–10 minutes instead of baking — they’ll still turn out tender and delicious.
- For extra flavor, brush the sweet potatoes with a touch of olive oil and sprinkle with salt before baking.
- This recipe is great for meal prep — store the taco filling and baked potatoes separately, then assemble and reheat when ready to eat.
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