Stuffed Sweet Potatoes

5 from 3 votes

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

Prep Time10

Cook Time1

Total Time1 8

Course: dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

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