Taco Stuffed Sweet Potatoes (2024)

5 from 1 vote

Course: Dinner / Main Course

Cuisine: Mexican / Tex Mex / Western

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Author: Chris Collins

Beef

• ▢ 500g / 1lb Minced/Ground Beef (10-12% fat works great)
• ▢ 2 tsp EACH: Paprika, Cumin
• ▢ 1 tsp EACH: Onion Powder, Garlic Powder, Oregano
• ▢ 1/2 tsp EACH: Sugar, Salt, Cayenne Pepper (can adjust cayenne/salt to taste)
• ▢ 1/4 tsp Black Pepper
• ▢ 2 tbsp Tomato Puree (Tomato Paste in US)
• ▢ 120ml / 1/2 cup Beef Stock (sub with water)
• ▢ 1 tsp Cornflour/Cornstarch (see notes)
• ▢ Olive Oil, as needed

Potatoes

• ▢ 4x 300-400g / 12-14oz Sweet Potatoes
• ▢ Olive Oil, as needed
• ▢ Salt & Pepper, as needed

Toppings

• ▢ Cheese
• ▢ Sour Cream
• ▢ Avocado
• ▢ Tomato
• ▢ Jalapeños
• ▢ Coriander/Cilantro

• Place the potatoes on a baking tray and stab a few times all over with a fork. Coat in a drizzle of olive oil and a good pinch of salt, then bake in the oven at 200C/400F for about an hour, or until fork tender right through the centre. Timings will depend on the size of the potatoes, so just be vigilant.

• Meanwhile, heat up a drizzle of oil in a large pan over medium heat. Add the beef and break it up with a wooden spoon until well-crumbled and brown all the way through. Stir in the seasoning and spices, then stir in the tomato puree and fry for a minute or so.

• Pour in the stock and stir in the cornflour. Simmer and stir until all of the liquid thickens. The beef shouldn't be watery at all - more of a juicy/glossy texture.

• Slice the potatoes open and use a fork to mix a good pinch of salt and pepper into the potato. Top with the beef and your favourite toppings, then tuck in and enjoy!

a) Cornflour/Cornstarch - This helps create a glossy sauce for the beef and works with the stock to keep it nice and juicy. If you don't have it just add in the liquid and simmer until the beef is nice and thick. It will just take a little longer to thicken up and won't have quite the same texture (still delicious). Using beef stock will add more flavour, but water makes a fine sub. Use low-sodium stock if you're concerned about the saltiness at all.

b) Toppings - I love the toppings I've suggested in the recipe, so do give that combo a bash first time round. Other toppings you could use are Guacamole, Salsa, finely diced Onion, Cotija Cheese, crushed Tortilla Chips.

c) Make Ahead - You can mix the spices for the beef and tightly store ahead of time. Or you could make the beef and allow to completely cool then tightly store in the fridge for a couple of days. Reheat in a pan over low heat until piping hot using a splash of water to loosen it up again.

d) Calories - Just the potatoes and beef assuming 350g potatoes and 1 1/2 tbsp olive oil used in total (toppings are measured with love so it's difficult to predict).

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Nutrition Facts

Taco Stuffed Sweet Potatoes

Amount Per Serving

Calories 587Calories from Fat 164

% Daily Value*

Fat 18.22g28%

Saturated Fat 5.732g29%

Trans Fat 0.677g

Polyunsaturated Fat 1.172g

Monounsaturated Fat 9.13g

Cholesterol 81mg27%

Sodium 572mg24%

Potassium 1686mg48%

Carbohydrates 74.84g25%

Fiber 11.5g46%

Sugar 15.8g18%

Protein 31.23g62%

Vitamin A 50390IU1008%

Vitamin C 9.6mg12%

Calcium 143mg14%

Iron 6.25mg35%

* Percent Daily Values are based on a 2000 calorie diet.