Looking for a quick, nutritious, and delicious weeknight dinner? These Easy Taco St￭ Sweet Potatoes deliver on all fronts. With their vibrant flavors and satisfying textures, they make for a perfect family-friendly meal. This recipe combines the natural sweetness of roasted sweet potatoes with savory taco filling, offering a delightful Mexican-inspired dish that’s both healthy and satisfying.
Ingredients
Scale:
4 medium sweet potatoes, approximately 6-8 ounces each
1 tablespoon olive oil
Salt and pepper to taste
1 pound ground beef (or a plant-based substitute)
1 tablespoon taco seasoning blend
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 medium onion, diced finely
2 cloves garlic, minced
1 tablespoon lime juice
1 cup shredded cheese (cheddar or Mexican blend)
1 avocado, diced
1 cup salsa
Fresh cilantro, chopped (for garnish)
Sour cream or Greek yogurt (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pierce each several times with a fork. Rub with olive oil and sprinkle with salt and pepper.
Place the sweet potatoes on a baking sheet and bake for 45-60 minutes until tender.
While baking, heat a large skillet over medium heat, add diced onion and sauté for about 3-4 minutes.
Add minced garlic and cook for an additional minute.
Add ground beef, breaking it apart, and cook until browned, about 6-8 minutes.
Sprinkle taco seasoning over the beef, stirring to coat evenly. Add black beans, corn, and lime juice, and let simmer for about 5-7 minutes.
Once the sweet potatoes are done, slice them open lengthwise and fluff the insides.
Generously spoon the taco mixture into each sweet potato half and top with shredded cheese.
Garnish with diced avocado, salsa, and fresh cilantro. Optionally, add sour cream or Greek yogurt.
