Ingredients
For the Sweet Potatoes:
2 large sweet potatoes
1 tablespoon olive oil
Salt and black pepper, to taste
For the Taco Filling:
8 oz (225 g) ground beef, turkey, or plant-based meat alternative
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup black beans, drained and rinsed (optional)
1/2 cup corn kernels (optional)
For the Lime Crema:
1/2 cup Greek yogurt or sour cream
Juice of 1 lime
1/2 teaspoon lime zest
Salt, to taste
Optional Toppings:
Chopped cilantro
Sliced avocado
Shredded cheese
Salsa or pico de gallo
Instructions
1. Roast the Sweet Potatoes
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Preheat oven to 400°F (200°C).
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Pierce sweet potatoes with a fork and rub with olive oil, salt, and pepper.
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Place on a baking sheet and roast 35–40 minutes, or until tender.
2. Make the Taco Filling
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While sweet potatoes roast, heat a skillet over medium heat.
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Sauté onion and garlic until fragrant and translucent.
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Add ground meat and cook until browned.
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Stir in chili powder, cumin, smoked paprika, salt, and pepper.
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Add black beans and corn (if using) and cook 2–3 minutes until heated through.
3. Prepare the Lime Crema
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In a small bowl, mix Greek yogurt (or sour cream), lime juice, lime zest, and a pinch of salt. Set aside.
4. Assemble the Sweet Potatoes
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Once roasted, slice sweet potatoes down the middle lengthwise.
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Fluff the insides slightly with a fork.
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Spoon taco filling into each sweet potato.
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Drizzle with lime crema and top with optional garnishes like cilantro, avocado, or shredded cheese.
5. Serve
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Serve warm for a filling, flavor-packed meal.
Notes
Vegetarian option: Use black beans, lentils, or plant-based crumbles instead of meat.
Meal prep: Sweet potatoes and filling can be made ahead; add crema just before serving.
Extra flavor: Sprinkle with crushed tortilla chips or add pickled jalapeños for a crunch and kick.
Serving suggestion: Pair with a fresh salad or Mexican rice for a complete meal.
- Prep Time: 10
- Cook Time: 45
Nutrition
- Calories: 380