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Taco Stuffed Sweet Potatoes

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 potaoes on a white plate with sliced lime. Cilantro, mashed avocado in a bowl, limes and a napkin surround the plate.

Taco Stuffed Sweet Potatoes

I love to pair these taco stuffed sweet potatoes with pork chops or chicken breasts. These can also be eaten on their own for a simple vegetarian lunch idea.

Close up detail of taco stuffed sweet potato on a white plate.

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.

Taco stuffed sweet potatoes on a white plate with two limes. White bowl in the background.

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:

  1. Bake The Sweet Potatoes – Poke the sides of each sweet potato with a fork then bake for about 1 hour.
  2. 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.
  3. Guacamole – In a separate bowl, mash the avocado along with lime juice, salt and pepper.
  4. 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.

Close up of taco stuffed sweet potatoes on a white plate

More Sweet Potato Recipes

Here are some more delicious sweet potato recipes to inspire you!

Taco Stuffed Sweet Potatoes

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.
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Servings: 4 servings
Calories: 398kcal

Ingredients

  • 4 sweet potatoes - washed but not peeled
  • 1 Tbsp cooking oil - coconut oil, avocado oil etc.

Salsa Toppings:

  • 1 cup cherry tomatoes
  • ½ cup canned corn - drained
  • ½ cup black beans - drained and rinsed
  • ½ cup chickpeas - drained and rinsed
  • ¼ red onion - chopped
  • ¼ cup cilantro - chopped
  • 1 freshly squeezed lime
  • salt and pepper - to taste

Quick Guacamole:

  • 1 ripe avocado
  • ½ freshly squeezed lime
  • salt and pepper - to taste

Instructions

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).

Salsa:

  • 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.

Quick Guacamole:

  • 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.

Assemble Potatoes:

  • 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!
Nutrition
Calories: 398kcal | Carbohydrates: 68g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 165mg | Potassium: 1285mg | Fiber: 15g | Sugar: 12g | Vitamin A: 32405IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 3mg

Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.

If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.

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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 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.

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