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Taco night just got even better with these quick and easy taco stuffed sweet potatoes. Loaded with black beans, chiles, corn and so much flavor and then topped with a simple chipotle crema that you will want to pour on EVERYTHING. Toppings are still a great idea and we love topping these with cheese, lettuce, guacamole and so much more!
We love a good taco night, but when we want something a little different, or if I randomly have an abundance of sweet potatoes around the house, these taco stuffed sweet potatoes are a must!
If you love tacos, try these other favorites as well: Slow Cooker Shredded Beef Tacos, Chicken Taco Casserole, Air Fryer Fish Tacos with Cilantro Lime Slaw, Instant Pot Shredded Chicken Tacos or this Shrimp Taco Salad.
Why We Love These Taco Stuffed Sweet Potatoes
Pretty sure my family would be ok every week with the classic packet of seasoning in meat kind of tacos, but not me. I need something different here and there as well.
I like to have sweet potatoes air fried or baked on hand most weeks to add to whatever dinner recipe I might be making, and the taco filling in this recipe paired with the simple chipotle crema is just perfection!
These taco stuffed sweet potatoes:
- are super quick and easy to make
- can be varied based on what’s on hand
- are even better topped with cheese, broiled and then topped with the sauce
- can feed a crowd or be on hand for the whole week of lunch or dinner
Ingredient Notes
- We love top air fry our sweet potatoes, but you can also bake them. You could technically use regular potatoes if preferred. Or completely skip them and stuff tortillas or taco shells–it’s really up to you!
- ground turkey or ground beef: we opt for ground turkey most of the time because there is no need to drain any grease, but ground beef works just as well as long as you drain the grease.
- I originally was just going to use sriracha for the chipotle cream sauce as it is likely more commonly found in kitchens. However, the smokiness that comes with the adobo sauce in a can of chipotle peppers just can’t be matched. If you have chipotle chili powder that is also an option to toss in if you don’t have the sauce.
Ways To Vary This Recipe
- in a pinch, you could technically use a taco seasoning packet for convenience
- dice some onions or bell peppers and sauté them before adding the meat
- add more spice by chopping up and adding in some of the chipotle peppers
- an optional ingredient listed in the recipe is tomato sauce if you want the taco mixture more saucy. Some tomato paste is another option.
Step-By-Step Instructions
Step 1: Poke sweet potatoes with a a fork several times and brush lightly with olive oil. To Bake: Bake at 400°F for about 45-55 minutes until soft. To Ari Fry: Add the sweet potatoes to air fryer basket and air fry for about 25-35 minutes, or until crisp on out side and very soft.
Step 2: About 15 minutes before sweet potatoes are done, heat a skillet to medium-high heat. Heat a tablespoon of olive oil. Add the ground turkey (or beef) and sprinkle generously with garlic powder before breaking into pieces. Brown the ground meat. If using ground beef, drain the grease from the pan once browned.
Step 3: Once meat is cooked, shift heat to medium low, and add remaining taco filling ingredients and stir to combine. If you want your mixture more saucy, add suggested tomato sauce as well.
Step 4: Simmer the mixture for about 5-7 minutes to allow or until much of the liquid has cooked down.
Step 5: Add all the crema ingredients to a small bowl.
Step 6: Whisk well to combine. Adjust seasoning to taste.
Assemble Sweet Potatoes: cut the sweet potatoes in half, evenly spoon the taco mixture into the potatoes and top with the cream sauce. Add any other toppings you would like!
Optional: Broil stuffed sweet potatoes topped with shredded cheese for about 6-8 minutes or until edges of the potatoes are crisp. Remove from the oven and then add toppings and cream sauce. Enjoy!
How to Serve these Stuffed Sweet Potatoes
- I prefer them with lots of cheese, and avocado. My favorite no fuss way to dig in.
- Cilantro. Always cilantro.
- Top these with a bit of guacamole and take it up a notch. Or serve this Spicy Mango Guacamole on the side with some chips.
- Speaking of chips, crush some up over top of your stuffed sweet potato for some extra crunch.
- Love extra heat? Mix in some siracha or hot sauce when prepping the “stuffing” for these sweet potatoes and then top with jalapeños. Talk about caliente!
More Sweet Potato Recipes
- Slow Cooker Sweet Potato Chili | My absolute FAVE!
- Sweet Potato Morning Glory Muffins | Wake up to deliciousness!
- Spiralized Sweet Potato + Baby Arugula Frittata | Breakfast, lunch or dinner!
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Taco Stuffed Sweet Potatoes with Chipotle Crema
Ingredients
- 4-6 medium sweet potatoes
- olive oil
Taco Mixture
- 1 lb ground turkey, or lean ground beef
- 1 can black beans (approx. 15 oz.), drained and rinsed
- 1 cup corn kernels
- 4 oz. can diced green chiles
- 1 can diced tomatoes, not drained, 14.5 oz.
- 1-2 Tbsp lime juice
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder, plus more for browning meat if desired
- ¼ tsp crushed red pepper, more to taste
- ½ tsp each: salt and pepper
- optional: ¼-½ cup tomato sauce for saucier mixture
Optional Chipotle Crema
- ½ cup sour cream
- ¼ cup mayonnaise
- 1-2 Tbsp adobo sauce from can of chipotle peppers, sriracha is also great if you can't find this!
- 2 Tbsp lime juice
- ½ tsp garlic powder
- salt and pepper to taste
Instructions
- Prep Sweet Potatoes: Poke sweet potatoes with a a fork several times and brush lightly with olive oil. To Bake: Bake at 400°F for about 45-55 minutes until soft. To Ari Fry: Add the sweet potatoes to air fryer basket and air fry for about 25-35 minutes, or until crisp on out side and very soft.
- Prep the Taco Filling: About 15 minutes before sweet potatoes are done, heat a skillet to medium-high heat.Heat a tablespoon of olive oil. Add the ground turkey (or beef) and sprinkle generously with garlic powder before breaking into pieces.
- Brown the ground meat. If using ground beef, drain the grease from the pan once browned.
- Once meat is cooked, shift heat to medium low, and add remaining taco filling ingredients and stir to combine. If you want your mixture more saucy, add suggested tomato sauce as well. Simmer the mixture for about 5-7 minutes to allow or until much of the liquid has cooked down.
- Make the Chipotle Crema: Add all the crema ingredients to a small bowl and whisk well to combine. Adjust seasoning to taste.
- Assemble Sweet Potatoes: cut the sweet potatoes in half, evenly spoon the taco mixture into the potatoes and top with the cream sauce. Add any other toppings you would like!
- Optional: Broil stuffed sweet potatoes topped with shredded cheese for about 6-8 minutes or until edges of the potatoes are crisp. Remove from the oven and then add toppings and cream sauce. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sign me up! Looks amazing!
You get!
these are gorgeous! beautiful pictures and the dish looks so fresh and healthy!
Awww thanks Georgie!
These are such a good idea!! It’s like tacos in stuffed potato form and I love it!! I’m all about the sweet potatoes too so I’m definitely going to be trying this!!
Yes, exactly! Enjoy Dominique!
I am pretty sure this is the only way I will be eating sweet potatoes from now on! This meal is so filling and delicious!
Yay! Can’t go wrong with that!
Love stuffed sweet potatoes, such an easy meal!
The easier the better in my opinion!
We happen to love MEXICAN food…and sweet potatoes. This looks like the perfect weeknight dinner. I know the family would love these. This is a great recipe to make extras…leftovers would be nice too.
Leftovers are always a big win! Thanks Gloria!
I haven’t had a stuffed sweet potato in so long!!
I am also super excited about soups and chili. No crunchy leaves around here yet, but so excited for it! 😉
Yes, chili season is the very best!
I could totally make a meal out of these along. Usually I don’t find jalapeno peppers too spicy, but had some this past weekend and, whoa, super spicy! Though, I do love that heat! Gotta get these on the menu soon cause hubby would love ’em too 🙂
Yes! They are a hit with my hubby so that’s always a win!
I have all these ingredients in my pantry fridge! Totally making this for lunch. How tasty!
Yay!!! Isn’t that always the best?! Enjoy!
I’m always looking for new ways to eat sweet potatoes and I love Mexican flavours. How did I not think of this before?! Lately, I’ve actually been trying to make new recipes for during the week and this is perfect (and easy)! Unfortunately, my family doesn’t like sweet pots so I will make them baked Yukon Golds and use the same Mexican flavours. I’ll keep all the sweet potatoes for myself!! Thanks for the yummy post!
Any potato will surely do!! I love the combo of the sweet potato and the spices for sure. But more sweet potatoes for you is not a prob in my opinion!!!