This post may contain affiliate links. Please read my disclosure policy
What’s a Mexican Stuffed Sweet Potato? Think tacos but instead of a tortilla shell the fillings are nested in a warm and fluffy sweet potato!
Get ready because we’re putting a spin on Taco Night! Looking forward to your next Taco Tuesday? Instead of defaulting to soft or hard shell tortillas - try grabbing sweet potatoes and make these Mexican Stuffed Sweet Potatoes!
This recipe takes all your favorites taco fillings and stuffs them inside a soft and fluffy sweet potato.
Ground beef browned and mixed with taco seasoning is loaded into a freshly baked sweet potato and then topped with black beans, corn, and tons of cheese.
Plop it back into the oven to let the cheese get all melty and then add some salsa and optional sour cream/greek yogurt and BAM you have a taco-inspired meal!
What Ingredients are Needed for Mexican Stuffed Sweet Potatoes?
Sweet Potatoes: The best sweet potatoes for this recipe will be fat/plump rather than long and skinny. Do your best to find the rounder sweet potatoes in the grocery store!
Black Beans: Regular canned black beans or you can swap for pinto beans.
Corn: Frozen or canned. If using frozen, thaw the corn. If using canned corn, be sure to drain any excess liquids.
Ground Beef: 90% lean is my ground beef of choice.
Cheese: A sharp cheddar cheese, monterey jack, or pepper jack cheese.
Seasoning: Taco seasoning - either homemade using a combination of chili powder, garlic powder, cumin, and cayenne pepper powder OR just buy some at the store to keep things simple!
Salsa: Any salsa you prefer! I opted for salsa verde.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Bean and Cheese Air Fryer Taquitos
- Baked Butternut Squash and Shrimp Tacos with Avocado Lime Crema
- Healthier Taco Crunchwrap Supreme!
- Green Chile Pulled Chicken Enchiladas
- Sizzling Chicken Fajitas
If you want more recipes straight to your inbox, be sure to subscribe to my email list.
How to Make Mexican Stuffed Sweet Potatoes
Bake the Sweet Potatoes: Preheat the oven to 425° F and line a baking tray with aluminum foil. Spray foil with olive oil and place sweet potatoes on the tray. Gently poke holes into the potatoes using a fork. Bake the sweet potatoes for 45 minutes, flipping halfway through. Remove from the oven and let cool slightly before handling.
**If you want to save time, pop the potatoes in the microwave and utilize the potato feature to cook potatoes through. Be sure to poke holes into the potatoes before microwaving so the heat can escape.
Make the Filling: When there is about 15 minutes left on the oven-baked sweet potatoes start cooking the filling. In a large skillet, heat olive oil on medium heat and cook the ground beef until browned. Once cooked through, drain any excess liquids, and add the taco seasoning to the pan. Stir to coat the beef. Add the corn and black beans to the skillet and cook until warmed through, approx. 2 minutes.
Assemble the Stuffed Sweet Potatoes: Slice the slightly cooled sweet potatoes down the center lengthwise. Using a knife, create a crosshatch pattern in the sweet potato to break it up a bit and to create some space for the filling. Divide the ground beef, corn, and bean mixture evenly amongst the two sweet potatoes. Top with a handful of shredded cheese and return to the oven to bake for 3 minutes.
Serve: Remove from the oven and top with salsa and other optional toppings. If you’re looking to tame the heat, add a dollop of greek yogurt or sour cream! Serve and allow to come to a consumable temperature before devouring, be careful, the potatoes will be hot hot hot!