loaded sweet potato on a white plate

Mexican Stuffed Sweet Potatoes

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    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!

    ingredients for mexican stuffed sweet potatoes

    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. 

    loaded sweet potato unbaked

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    loaded sweet potato in individual white dishes

    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!

    loaded sweet potato on a white plate

    Mexican Stuffed Sweet Potatoes

    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!


    Prep time: 5 min |

    Cook time: 45 min |

    Total time: 50 min

    Cuisine: Mexican |

    Serves: 4

    Ingredients:

    • 2 large, sweet potatoes
    • ½ tbsp, olive oil (7.5g)
    • 6oz, ground beef (226g)
    • ½ cup, corn (85g)
    • ½ cup, black beans (125g)
    • ¾ tbsp, taco seasoning (7g)
    • ⅓ cup, shredded monterey jack cheese (80g)
    • 2 tbsp, salsa verde (30g)
    • Optional toppings: sour cream/greek yogurt, avocados/guacamole 

    Directions:

    1. 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.
    2. Bake the sweet potatoes for 45 minutes, flipping halfway through. Remove from the oven and let cool slightly before handling.
    3. When there is about 15 minutes left on the sweet potatoes start cooking the filling (steps below).
    4. 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.
    5. Add the corn and black beans to the skillet and cook until warmed through, approx. 2 minutes.
    6. 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.
    7. 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.
    8. Remove from the oven and top with salsa and other optional toppings.
    9. Serve and allow to come to a consumable temperature before devouring - the potatoes will be hot hot hot!
    Notes:
    1. Store any leftovers in an airtight container in the fridge for up to 5 days.

    Nutrition Facts

    Serving Size 1/2 sweet potato

    Serves 4


    Amount Per Serving
    Calories 477
    Total Fat 26g
      Saturated Fat 10g
      Trans Fat 0g
    Cholesterol 117mg
    Sodium 614mg
    Total Carbohydrate 21g
      Dietary Fiber 5g
      Sugars 6g
    Protein 40g

     

    Find on MyFitnessPal as: TWW - Mexican Stuffed Sweet Potatoes


    Author: Christine

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    Cuisine: Mexican

    Keywords: Stuffed Potatoes, Sweet Potatoes, Mexican Flavors


    Ratings and reviews (14)

    ...
    Vaishali
    2 months, 4 weeks ago

    I am definitely going to try a vegetarian version of this recipe.

    ...
    Christine | The Wellness Walnut 2 months, 4 weeks ago

    yes! modify however you need!

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    tianna
    3 months ago

    this sounds delicious cannot wait to try this

    ...
    Christine | The Wellness Walnut 3 months ago

    hope you enjoy!

    ...
    Carolyn
    3 months ago

    Thank you. I like this I am emailing myself The link for when ai get my laptop back.

    ...
    Christine | The Wellness Walnut 3 months ago

    awesome! hope you give it a try!

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    Kevin Foodie
    3 months ago

    This looks like a complete meal. It is healthy and delicious. Love the Mexican influence.

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    Christine | The Wellness Walnut 3 months ago

    thanks Kevin!

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    SM
    3 months ago

    Wow! This looks and sounds amazing, I love Mexican food and I love sweet potatoes. Have to try this! Thank you for sharing!

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    Under Flowery Sky
    3 months ago

    Wow amazing idea, looks absolutely delicious..

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    Lois
    3 months ago

    never thought about sweet potatoes in that way, but it sure looks good.

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    Dan Rey 3 months ago

    This food makes me hungry!

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    RentedThriftedReal
    3 months ago

    Love these! Definitely going to try the sweet potatoes tonight.

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    Christine | The Wellness Walnut 3 months ago

    yay!

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    RentedThriftedReal
    3 months ago

    Love these! Definitely going to try the sweet potatoes tonight.

    ...
    Christa 3 months ago

    Definitely an interesting take on Mexican food. I will have to try this recipe.

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    Hailee
    3 months ago

    On my “to make”list because these look too good to miss out on!

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    Christine | The Wellness Walnut 3 months ago

    yay! hope you enjoy!

    ...
    Jenna
    3 months ago

    Oooh I love this Mexican stuffed sweet potato recipe! So yummy, easy, and nutritious. Thank you for sharing!

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    Christine | The Wellness Walnut 3 months ago

    no problem, Jenna!

    ...
    Tricia
    3 months, 2 weeks ago

    Easy and delicious. Cannot wait to try these again

    ...
    Christine | The Wellness Walnut 3 months, 2 weeks ago

    glad you enjoyed!

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