Taco stuffed sweet potatoes are a delicious and easy plant-based side dish that you can pair with any meal. These are simple to make and loaded with vitamins and minerals from a rainbow of vegetables.
Taco Stuffed Sweet Potatoes
Ingredients For Taco Stuffed Sweet Potatoes
What makes these sweet potatoes so delicious? The wide variety of delicious healthy vegetables! Here are the ingredients you’ll need:
- Sweet Potatoes – This recipe uses four sweet potatoes for four servings. If you don’t need four servings you can use less sweet potatoes and save the extra salsa for a leftover lunch (the salsa tastes great on its own too).
- Cherry Tomatoes – You’ll need 1 cup of tomatoes. I used cherry tomatoes but grape tomatoes or larger tomatoes will also work. Slice them into bite-sized pieces.
- Corn – I used canned corn. You can use frozen corn as well, just heat it in the microwave first.
- Black Beans – You’ll need ½ cup of canned black beans.
- Chickpeas – You’ll also need ½ cup of canned chickpeas.
- Cilantro – Cilantro is a love it or hate it flavor, so feel free to skip this if it’s not your thing.
- Avocado – You’ll need 1 ripe avocado.
- Lime Juice – Two limes are used for added flavor in this recipe.
How To Make Taco Stuffed Sweet Potatoes
These are simple to make. Scroll down to the bottom of this post for the full recipe card that you can print out. Here’s a quick overview of how to make them:
- Bake The Sweet Potatoes – Poke the sides of each sweet potato with a fork then bake for about 1 hour.
- Salsa – While sweet potatoes are baking, make the salsa. Add cherry tomatoes, corn, black beans, chickpeas, red onion, cilantro, lime juice, salt and pepper to a bowl and mix together.
- Guacamole – In a separate bowl, mash the avocado along with lime juice, salt and pepper.
- Assemble – Once sweet potato is cooked, slice it in half. Use a knife and fork to mash the insides. Drizzle a bit of olive oil, salt and pepper over top. Now scoop some salsa into each sweet potato and top with guacamole.
That’s it. Now you can serve these delicious sweet potatoes on their own or as a side dish to any favorite meat. Air fryer chicken drumsticks would pair great with these. So would marinated pork chops.
More Sweet Potato Recipes
Here are some more delicious sweet potato recipes to inspire you!
- Sweet Potato Kale Salad with Avocado Dressing – This salad recipe is simple, yet flavorful with roasted sweet potatoes, tangy parmesan cheese and a creamy avocado dressing.
- Sweet Potato Lentil Pumpkin Soup – Save this recipe for a meatless Monday night. It’s budget-friendly, easy to make and can be put together in 10 minutes.
- Sweet Potato Beef Stew – Filled with tender pieces of beef and fresh veggies. All slowly simmered in your crockpot for a delicious, easy meal.
- Sheet Pan Egg Omelette with Sweet Potato and Spinach – Perfect for meal planning as you can eat these throughout the week or freeze the rest.
- Ground Turkey Sweet Potato Skillet – Easy to make and perfect for busy weeknights. Everything is cooked in one frying pan, making clean-up easier.
Taco Stuffed Sweet Potatoes
- 4 sweet potatoes - washed but not peeled
- 1 Tbsp cooking oil - coconut oil, avocado oil etc.
- 1 ripe avocado
- ½ freshly squeezed lime
- salt and pepper - to taste
Bake The Sweet Potatoes:
- Preheat the oven to 450°F. Scrub the outside of the sweet potato then poke multiple times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper. Brush with cooking oil (coconut oil, avocado oil, etc.) Bake for 50-60 minutes or until sweet potatoes are soft on the inside (mine took about 1 hr). Let cool 10 minutes before assembling (sweet potatoes will be hot).
- In a bowl, add cherry tomatoes, corn, black beans, chickpeas, red onion, cilantro. Drizzle one freshly squeezed lime overtop and season with salt and pepper. Mix everything together.
- Add one ripe avocado, ½ of a fresh squeezed lime, salt and pepper to a bowl. Mash the avocado with a fork and mix together.
- Slice the sweet potatoes in half. Use a knife and fork to mash the insides of each sweet potato. Drizzle the top with oil or butter (I used olive oil), salt and pepper.
- Scoop the salsa onto each sweet potato and top with guacamole. Season with more salt and pepper. Serve and enjoy!
The nutritional information provided is an estimate and is per serving.