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Taco-Stuffed Sweet Potatoes

A little bit of beef goes a long way in this satisfying supper that puts fiber-filled sweet potatoes at the center of the plate.

Serves 4
Ready in 25 mins
Prep time 13 mins
Cooking time 12 mins
304 calories per serving


> 4 medium sweet potatoes, scrubbed
> 1 green bell pepper, seeded
> 1 medium onion
> 2 tbsp canola oil
> 8 oz 90% lean ground beef
> 1 tbsp all-purpose flour
> 1 1/2 tsp chili powder
> 1 1/2 tsp ground cumin
> 1/4 cup cilantro leaves


Pierce the sweet potatoes all over with a fork and place in a microwave-safe dish. Cover with vented plastic. Microwave on high 12 min., until very tender, turning over once halfway through. Let cool slightly.
Meanwhile, finely chop the bell pepper and onion. In a 12-inch skillet, heat the oil on medium-high. Add onion and bell pepper. Cook 3 min., until golden, stirring occasionally.
Add the beef. Season with salt and pepper. Cook 4–5 min., until browned, stirring and breaking up meat with back of wooden spoon.
Stir in the flour, chili powder, and cumin. Add ⅔ cup water, scraping up any browned bits. Cook 1–2 min., stirring until sauce thickens. Remove from heat.
Cut open each sweet potato lengthwise. Squeeze to open wider. With fork, scrape flesh inside. Season inside with salt. Spoon beef mixture into each potato. Top with the cilantro.

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