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Beef/ Hearty Dinners/ Potato/ Tex Mex

Taco Stuffed Sweet Potatoes

August 18, 2023 by Chris Collins

These taco stuffed sweet potatoes are an explosion of flavour and couldn’t be more simple to make!

I know this probably sounds like some sort of novelty recipe, but it’s truly delicious. The combination of sweet and spice is a total dream! Plus they’re incredibly versatile to switch up and suit your tastebuds. Follow me…

taco stuffed sweet potato on wooden chopping board with limes in background

Baked Sweet Potatoes

Realistically I know we want potatoes and we want them now, but the best way to prepare the sweet potatoes is to bake them. The microwave just can’t offer the same delicious texture as the oven!

To bake them, just coat them in oil and salt, then throw them in the oven and crack on with the rest of the recipe!

How long do I bake them for?

I find around 55-60mins at 200C/400F usually does the trick, but it’s totally dependent on the size of the potatoes, so just be vigilant and bake them until fork tender.

Process shots: add potatoes to baking tray (photo 1), stab with fork (photo 2), coat in oil and salt (photo 3), bake (photo 4).

4 step by step photos showing how to bake sweet potatoes

Taco Beef Mince

Now this is the quick and easy part you don’t need to wait around for. I find the best beef taco mince is made with 10-12% fat minced beef. This gives you a nice bit of fatty flavour, but not so much it turns the filling greasy.

Taco Seasoning

You could use store-bought seasoning, but I find they differ quite a lot from brand to brand. As such, I recommend whipping up your own homemade taco beef seasoning. It’s really simple and uses spices you’ll likely already have on hand.

Beef Texture

There’s nothing worse than dry taco meat. As such, I recommend adding in some stock or water, alongside some cornflour/cornstarch to help create a glossy/saucy texture. This will help keep the beef nice and juicy!

Process shots: add beef to pan (photo 1), fry (photo 2), stir in seasoning (photo 3), stir in tomato puree (photo 4), add stock and cornflour (photo 5), simmer (photo 6).

6 step by step photos showing how to make beef taco mince

Taco Stuffed Sweet Potatoes

Obviously I’m using the word ‘taco’ here fairly loosely, but you see where I’m going with it 🤣 Here’s the toppings I love using:

Taco Sweet Potato Toppings

  • Cheese – I use a spicy mix you can pick up from Morrisons, but Cheddar or Monterey Jack also work well.
  • Avocado – I smash and season it, but you can slice if you’d prefer.
  • Tomato – Just finely diced.
  • Jalapeños – I use fresh, but pickled jalapeños would work great too.
  • Sour Cream – Dolloped or drizzled!
  • Coriander/Cilantro – Just a pinch to garnish.

What other toppings could I use?

I love the combo of the above ingredients, but some other toppings you could try are GuacamoleSalsa, finely diced Onion, Cotija Cheese and crushed Tortilla Chips.

Process shots: slice potato (photo 1), mix in salt and pepper (photo 2), add beef (photo 3), add cheese (photo 4), add sour cream and avocado (photo 5), add tomato, jalapeños and coriander (photo 6).

6 step by step photos showing how to make taco stuffed sweet potatoes

Serving Taco Stuffed Sweet Potatoes

You really don’t need anything else alongside these are they’re so hearty! Plus you can load on as many toppings as you fancy 😋

Alrighty, let’s tuck into the full recipe for these taco sweet potatoes shall we?!

close up shot of taco sweet potatoes on wooden board

How to make Taco Stuffed Sweet Potatoes (Full Recipe & Video)

taco stuffed sweet potato on wooden chopping board with limes in background

Taco Stuffed Sweet Potatoes

These taco stuffed sweet potatoes are an explosion of flavour and couldn't be more simple to make!
5 from 1 vote
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Mexican / Tex Mex / Western
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per serving: 587kcal
Cost per serving: £4 / $5

Equipment:

  • Baking Tray (for sweet potatoes)
  • Large Pan & Wooden Spoon (for beef)
  • Sharp Knife & Chopping Board (for toppings)

Ingredients (check list):

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

Instructions:

  • 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!

Quick 1 min demo!

Notes:

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).

Your Private Notes:

Nutrition:

Nutrition Facts
Taco Stuffed Sweet Potatoes
Amount Per Serving
Calories 587 Calories 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.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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2 Comments

  • Reply
    Paul ONeil
    August 24, 2023 at 3:31 pm

    5 stars
    Made this today, left out a few things as my wife doesn’t like it. Absolutely beautiful meal

    • Reply
      Chris Collins
      August 25, 2023 at 10:52 am

      Cheers Paul! Great to hear it went down well 🙂 C.

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER