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All your favorite taco fixings stuffed inside soft, tender sweet potatoes. This is a hearty, delicious dinner the whole family will love! It’s meaty, cheesy, and extremely satisfying.
Stuffed vegetables are the best. They’re low-carb, kid-friendly, and so tasty! If you love these stuffed sweet potatoes, here are a few more recipes to try next: stuffed poblano peppers, sausage stuffed mushrooms, and stuffed pepper soup for a delicious, deconstructed version of the dish.
These Mexican stuffed sweet potatoes are the best thing to happen to dinnertime! Imagine tender, roasted sweet potatoes with a mix of seasoned ground beef, juicy corn, and hearty black beans nestled inside. The whole thing gets topped with melty pepper jack cheese for an irresistibly gooey finish.
Each bite has the best texture and flavor, from the sweet potato’s creamy interior to the savory filling’s punchy spices. Plus, it’s surprisingly easy to throw together for a hearty weeknight meal! Trust me, you’re going to want to whip up a batch of these beauties – your taste buds and stomach will thank you!
You can customize these Mexican stuffed sweet potatoes to your heart’s content. So get creative, have fun, and most importantly, enjoy every delicious bite! Exact measurements are in the recipe card below.
An easy, hearty dinner the whole family will go crazy over. Roast those sweet potatoes until they’re nice and tender, and then load them up with your favorite toppings!
Because of their neutral flavor, sweet potatoes are a great canvas for all of your favorite fillings. You can make them meaty, cheesy, or load them up with your favorite sauteed vegetables. Your choice!
Store leftover stuffed sweet potatoes in the fridge in an airtight container for up to 4 days.
To reheat, pop your stuffed sweet potatoes in the microwave for a minute or two covered with a damp paper towel. You can also reheat your sweet potatoes in the oven for about 10 minutes at 350 degrees Fahrenheit.
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Preheat your oven to 400 degrees fahrenheit. Line a baking sheet with foil. Thoroughly wash the sweet potatoes and poke them all over with a fork. Brush each sweet potato with some olive oil and sprinkle with salt.
Bake the potatoes on the prepared pan for 45 minutes to 1 hour. They should be fork tender. This may take longer depending on the size of the potatoes. Remove the potatoes from the oven, leaving the oven on, and allow them to cool until they can be handled.
While the potatoes are baking make the filling. In a large skillet over medium high heat, drizzle 1 tablespoon of olive oil in the pan and cook the ground beef and onions until the ground beef is completely browned, then drain off any excess oil.
To the skillet add the garlic, taco seasoning, corn, and black beans. Saute everything together until it is mixed together well and heated through. Add the cilantro, toss to incorporate and remove from heat.
Once the sweet potatoes are cool enough to be handled, cut a slit in each one lengthwise. Using a fork, fluff the insides somewhat and open the potatoes up. Fill each one with the filling and top them all with the pepper jack cheese.
Bake the potatoes until the cheese is melted and browning and the stuffing is warmed through.
Garnish the stuffed sweet potatoes with additional cilantro, serve with sour cream and limes and enjoy!!
Serving: 1loaded potatoCalories: 388kcalCarbohydrates: 48gProtein: 23gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 60mgSodium: 434mgPotassium: 1009mgFiber: 7gSugar: 10gVitamin A: 32411IUVitamin C: 8mgCalcium: 290mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.