Ground Beef Stuffed Sweet Potatoes

5 from 2 votes
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Stuffed Sweet Potatoes are an easy, filling and nourishing weeknight meal. These have a little Mexican inspired flavor you will love.

Baking sheet with parchment paper and sweet potatoes loaded in toppings.
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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

Ingredients laid out on a grey counter in small bowls and plates.

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.

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.

Sour Cream. This is mixed into the meat and added as a dollop on top. So creamy good!

All other ingredients and measurements can be found in the recipe card below at the bottom of the blog.

Recipe Variations

Beef. Use ground turkey, chicken or venison if you’d like. All of these will pair well.

Bell Peppers. Use any color. You can also use chopped zucchini or mushrooms.

Kale. This is to add some more nutrients and color to the dish. Spinach or collard greens will work great as well.

Cotija. Use any cheese you love! I use cotija or a Mexican blend of cheese.

Sour Cream. Use plain greek yogurt, or cream cheese in place of the sour cream. The objective is to add a little creaminess to the ground beef mix.

Steps To Make This Recipe

All the steps to make the mexican stuffed sweet potatoes in a skillet and on a baking sheet.

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, jalapeño, 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 seasoning, mix well. Cook for another 4 minutes. Add in green chilies and sour cream and chopped kale. Mix well and let the kale wilt a bit. Take it off the heat. Set aside.

Close up photo of sweet potatoes on a baking sheet stuffed with ground beef.

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, salsa and so on. Squeeze fresh lime over the potato and enjoy!

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.

Up close photo of stuffed sweet potatoes with Mexican inspired toppings and avocado.

Recipe FAQs

Can I use a different potato?

Yes, you can sub russet potatoes for sweet potatoes but please note that cooking times will vary slightly.

Can I make these healthier?

Yes! Cut a few calories using ground turkey or chicken in place of the beef. You can also use plain greek yogurt or skip the sour cream if you’d like.

Are these good for meal prep?

Yes! these make a great portion controlled meal prep meal. They keep well and they travel great.

Recipe 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 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 Great Dinners 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.

Baking sheet with parchment paper and sweet potatoes loaded in toppings.
5 from 2 votes

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes are an easy, filling and nourishing weeknight meal. These have a little Mexican inspired flavor you will love. 
Prep: 10 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4

Equipment

  • large baking sheet
  • large skillet

Ingredients 

  • 4 medium sweet potatoes
  • ½ tsp olive oil , for the potatos
  • ¼ tsp salt
  • ¼ tsp pepper

Ground Beef Mix

  • 1 lb lean ground beef , *see notes
  • ½ tsp olive oil
  • ¼ cup yellow onion
  • 1 Jalapeño, diced, *optional
  • 1 red bell pepper, diced
  • 3 garlic cloves, 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
  • ¾ cup sour cream , *see notes
  • 3 cup kale, chopped , *see notes
  • ½ cup cotija or shredded cheese
  • 1 lime, sliced, for garnish

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, jalapeño, 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 seasoning, mix well. Cook for another 4 minutes. Add in green chilies and sour cream and chopped kale. Mix well and let the kale wilt a bit. Take it off the heat. Set aside. 
  • Once the baked sweet potatoes are finished and are 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, salsa and so on. Squeeze fresh lime over the potato and enjoy! 

Notes

*ground turkey or chicken will also work well. 
*cream cheese or plain greek yogurt will also work in place of sour cream. you may want more for garnish. This is optional.
*Collard green or spinach will also work. You may also omit if wanted. 
 
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. 

Nutrition

Serving: 1sweet potato, stuffed | Calories: 531kcal | Carbohydrates: 59g | Protein: 34g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 963mg | Potassium: 1508mg | Fiber: 10g | Sugar: 13g | Vitamin A: 38602IU | Vitamin C: 93mg | Calcium: 360mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: dinner, Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 531
Keyword: Beef
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1 Comment

  1. 5 stars
    Wonderful meal we enjoyed it so much, I had a few leftover for lunch today and they heated up great and still tasted incredible.