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Stuffed Sweet Potatoes are an easy, filling and nourishing weeknight meal. These have taco inspired flavors you will love. A little heat from green chilies, loads of seasonings and juicy ground beef in every bite. The topping options are endless, I opt for avocado always. Salsa, shredded cheese, sour cream grab everything you enjoy on a taco and enjoy it with a perfectly cooked sweet potato.
Why Make These Delicious Stuffed Sweet Potatoes
These Mexican Stuffed Sweet Potatoes are filled to the brim with delicious Mexican inspired flavors and protein from ground beef. You can use any ground meat of choice if you prefer to make them on the lighter side sub ground turkey!
This dish is easy to make, they are fool-proof and you can really customize them to your liking with veggies and meat subs. They make for a wonderful meal prep, they get better throughout the week and heat up nicely. If you want a low carb option, try my Mexican Inspired Stuffed Peppers.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card below at the bottom of the blog.
- Ground Beef. I like to use lean ground beef for this recipe. It offers a great flavor and protein to meal. Consider my Teriyaki Beef Bowls for a great ground beef recipe.
- Bell Peppers. Use any color. You can also use chopped zucchini or mushrooms.
- Onions & Garlic. To add deeper flavors.
- Seasoning. Salt, Cumin, Chili Powder, Paprika, Pepper, Cayenne Pepper.
- Sweet Potatoes. Any variety will work great, I typically go for yams. Try to ensure they are all equal in size and not overly big so they cook evenly and quickly.
- Canned Green Chilies. This adds a little spice and flavor to the mix, it gives it a nice flavor you will love. You can use any spice level of chiles you prefer.
- Taco Sauce. You can use any style taco sauce OR enchilada sauce will also be yummy.
- Shredded Cheese. I prefer mexican blend or cheddar.
- Avocado. Optional for topping.
- Cilantro.Optional for topping.
- Sour Cream. This is mixed into the meat and added as a dollop on top. So creamy good!
Steps To Make This Recipe
Ready to cook up Stuffed Sweet Potatoes? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Bake the sweet potatoes. Preheat to 400 º. Line a rimmed baking sheet with parchment paper for easy cleanup. Scrub the sweet potatoes to clean and pat dry. Prick the outsides all over with a fork. Rub them in oil and sprinkle a pinch of salt and pepper over them. Place on the prepared baking sheet and bake until fork tender, about 35-40 minutes, longer depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Step Two. Meanwhile, cook the ground beef mix in a large skillet. Add the beef to a heated skillet over medium heat. Chop the meat up with a spatula for about 3 minutes. Add in chopped onion, bell pepper, garlic. Continue to cook for about 4 minutes, soak up any excess grease with paper towels in the skillet, discard the paper towels.
- Step Three. Add in the seasonings, mix well. Cook for another 3-4 minutes. Add in green chilies, taco sauce and sour cream (if using). Take it off the heat. Set aside.
- Step Four. Once the baked sweet potatoes are finished and cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then over stuff with the beef mixture. Sprinkle cheese over the top, then return the sweet potatoes to the oven to melt and heat the filling a bit. Cook for about 5 minutes.
- Step Five. Pull from the oven and top with additional toppings of choice. Optional: extra sour cream, avocado/guac, salsa and so on.
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat by microwaving for 3-5 minutes.
Stuffed Sweet Potato Tips
- Don’t overcook the potatoes. I don’t like my sweet potatoes too soft for this recipe, They are best cooked until soft enough to pierce with a fork. If they are overcooked they are still great they just don’t hold the beef stuffing as well.
- Taste as you go. For the ultimate tasty recipes, always taste as you go, you may want a little more salt, pepper and chili powder.
- Be creative with toppings. you can top these mexican sweet potatoes in so many ways. I love sour cream, salsa and avocado slices. Pumpkin seeds or tortilla chips also make a wonderful topping. Try these potatoes with my Crockpot Turkey Chili as a topper as well.
Recipe FAQs
Yes, you can sub russet potatoes for sweet potatoes but please note that cooking times will vary slightly.
Recipe Pairings
This recipe is great on it’s own but pairs well with steamed or roasted veggies. You can also pair with my Mediterranean Black Bean Salad, it makes a yummy side.
Other Mexican Inspired Meals To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Stuffed Sweet Potatoes
Equipment
- large baking sheet
- large skillet
Ingredients
- 4 medium sweet potatoes
- ½ tsp olive oil , for the potatos
- ½ tsp each salt & pepper
Ground Beef Mix
- 1 lb lean ground beef , or ground turkey
- ¼ small yellow onion, diced
- 1 red bell pepper, diced
- 1 Jalapeño, diced, *optional
- 3 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp oregano
- ½ tsp cumin
- 1 4oz can green chilies, I use medium or hot
- ⅓ cup taco sauce, any brand, or enchilada sauce
- ¾ cup sour cream , optional
- ½ cup shredded cheese
- 1 avocado, sliced, or turned into guac
- ½ bunch fresh cilantro
Instructions
- Bake the sweet potatoes. Preheat to 400 º. Line a rimmed baking sheet with parchment paper for easy cleanup. Scrub the sweet potatoes to clean and pat dry. Prick the outsides all over with a fork. Rub them in oil and sprinkle a pinch of salt and pepper over them.
- Place on the prepared baking sheet and bake until fork tender, about 35-40 minutes, longer depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Meanwhile, cook the ground beef mix in a large skillet. Add the beef to a heated skillet over medium heat. Chop the meat up with a spatula for about 3 minutes. Add in chopped onion, bell pepper, garlic. Continue to cook for about 4 minutes, soak up any excess grease with paper towels in the skillet, discard the paper towels.
- Add in the seasonings, mix well. Cook for another 3-4 minutes. Add in green chilies, taco sauce and sour cream (if using). Take it off the heat. Set aside.
- Stuff the sweet potatoes. Once the baked sweet potatoes are finished and cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then over stuff with the beef mixture. Sprinkle cheese over the top, then return the sweet potatoes to the oven to melt and heat the filling a bit. Cook for about 5 minutes.
- Pull from the oven and top with additional toppings of choice. Optional: extra sour cream, avocado sliced or smashed into guac, cilantro, salsa and so on. enjoy!
Notes
- Don’t overcook the potatoes. I don’t like my sweet potatoes too soft for this recipe, They are best cooked until soft enough to pierce with a fork. If they are overcooked they are still great they just don’t hold the beef stuffing as well.
- Taste as you go. For the ultimate tasty recipes, always taste as you go, you may want a little more salt, pepper and chili powder.
- Be creative with toppings. you can top these mexican sweet potatoes in so many ways. I love sour cream, salsa and avocado slices. Pumpkin seeds or tortilla chips also make a wonderful topping. Try these potatoes with my Crockpot Turkey Chili as a topper as well.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful meal we enjoyed it so much, I had a few leftover for lunch today and they heated up great and still tasted incredible.
My family loves it! Thank you!
So happy to hear this!
Switched the beef with shredded chicken and didn’t use sour cream/cheese to make it more healthy. It was delicious!
Used broccoli instead of greens. Worked great. I can imagine all sorts of swaps. Thanks for a great idea!