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–+ servings
A sweet potato taco boat with a fork digging into it.
Course Main Course

Stuffed Sweet Potato Taco Boats

By: Elysia Cartlidge
Servings 6 servings
Tender sweet potatoes are the perfect vehicles for savory taco meat and all the fixings! These sweet potato taco boats are an easy meal that will stick to your ribs for hours. Make a batch for dinner and prep extras for easy meals all week long! 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
  

  • 6 medium sweet potatoes
  • 1/2 pound extra lean ground beef
  • 1/3 cup diced red pepper
  • 1/3 cup diced yellow onion
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 tablespoons salsa
  • 2 tablespoons water
  • 1/3 cup frozen corn kernels
  • 1 cup Monterey Jack cheese or smoked gouda (shredded)
  • Salt and pepper to taste

Optional Toppings

  • Cilantro
  • Green onion
  • Avocado or guacamole
  • Fresh tomatoes

Instructions

For the sweet potatoes

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. 
  • Scrub sweet potatoes, pat dry, and poke 5-10 times with a fork. Arrange on a baking sheet.
  • Roast sweet potatoes until tender and caramelized, about 60-75 minutes (the time will vary depending on the size of the sweet potatoes). They should feel tender when you poke them with a fork.
  • When cooked through, remove sweet potatoes from oven and allow to cool slightly (leave the oven on).

For the taco filling

  • In a frying pan, cook the ground beef on medium heat for 5 minutes. Drain off any fat.
  • Add the red pepper and onion to the pan and cook for 5 minutes, until meat is cooked through and onion and pepper are softened.
  • Add the taco seasoning, salsa and water, and stir until completely combined. Cook for 2-4 more minutes, until liquid has reduced and sauce is slightly thickened. In the last minute, add corn and toss to coat.

To assemble

  • Using a knife, slice the sweet potatoes in half lengthwise.
  • Gently mash the sweet potato filling with a fork, make sure to leave the skins intact. Season the sweet potato flesh with salt and pepper.
  • Add a bit of the meat mixture to each sweet potato. Sprinkle on half the cheese. Fill up the sweet potatoes with the remaining meat mixture. Sprinkle on the remaining cheese. Place in the oven for an additional 5-10 minutes or until cheese has melted. Serve with desired toppings. Enjoy!

Notes

  • I would highly recommend making the taco seasoning and guacamole (if using) in advance so that all you have to do is cook the meat and sweet potatoes and assemble. You don’t want to be so busy in the kitchen that you miss out on all of the action! That’s no fun.
  • If you’re really in a pinch, you can use store-bought taco seasoning, however, I always prefer to make my own since you can control the ingredients and sodium level.

Nutrition

Calories: 331kcalCarbohydrates: 49gProtein: 17gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 40mgSodium: 384mgPotassium: 964mgFiber: 8gSugar: 11gVitamin A: 32575IUVitamin C: 17mgCalcium: 216mgIron: 3mg
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