Taco-Stuffed Sweet Potatoes
These Taco-Stuffed Sweet Potatoes take taco night to a whole new level. Roasted sweet potatoes are packed with spiced beef, fresh salsa, and creamy avocado for a meal that’s high in protein, rich in fibre, and loaded with colour and crunch.
Serves
4
Prep time
15 minutes
Cooking time
70 minutes
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes (larger sweet potatoes work best for stuffing so look for ones with a longer, even shape)
- Olive oil, for rubbing
- Salt and pepper, to taste
For the Beef Filling:
- 1 tbsp olive oil
- 500g beef mince
- 1/2 small red onion, finely chopped
- ½ green capsicum, diced
- ½ can (200g) black beans, drained and rinsed
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground coriander
- ½ tsp chilli powder (optional)
- 1 tbsp tomato paste
- ¼ cup chicken stock or water
- Salt and pepper, to taste
For the Tomato Salsa:
- 2 ripe tomatoes, finely chopped
- ¼ small red onion, finely chopped
- 1 tbsp finely chopped jarred jalapeños (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp roughly chopped coriander
- Salt, to taste
For the Smashed Avocado:
- 2 ripe avocados
- 1½ tbsp lime juice
- ½ tbsp olive oil
- 1 tbsp roughly chopped coriander
- Salt and pepper, to taste
To Serve:
- 1 cup shredded iceberg lettuce
- Grated cheese (tasty or Monterey Jack work best)
- Sour cream or Greek yogurt
- Extra lime wedges
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
540
kcal
Protein
34
g
Carbohydrates
42
g
Fat
24
g
Fibre
9
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Sweet Potatoes:
- Preheat oven to 200°C (fan 180°C).
- Prick the sweet potatoes several times with a fork, rub with olive oil, and season with salt.
- Bake for 60–70 minutes or until the skin is crisp and the inside is soft and buttery. Tip: Don’t rush this step! The sweet potatoes should feel completely soft all the way through, not just on the surface. If they still feel firm inside, keep roasting in 10–15 minute intervals until the skin is wrinkled and caramelised and a knife slides in easily. For an optional shortcut, microwave the sweet potatoes for 5–6 minutes to help them cook evenly and achieve that fluffy, buttery centre.
For the Beef Filling:
- Heat olive oil in a large pan over medium-high heat.
- Add onion and capsicum, cooking for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add the beef mince, breaking it up with a wooden spoon, and cook until browned.
- Stir in all the spices and tomato paste. Cook for 1 minute to toast the spices.
- Pour in chicken stock and simmer for 3–4 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
For the Toppings:
- For the salsa, combine tomatoes, onion, jalapeños, olive oil, lime juice, coriander, and salt in a small bowl.
- For the smashed avocado, mash avocados with lime juice, olive oil, coriander, salt, and pepper until creamy but slightly chunky.
To serve:
- Slice open each sweet potato and gently fluff the flesh with a fork.
- Spoon in the spiced beef mixture.
- Top with salsa, smashed avocado, shredded lettuce, cheese, and a dollop of sour cream.
- Finish with a squeeze of lime and a sprinkle of coriander.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes (larger sweet potatoes work best for stuffing so look for ones with a longer, even shape)
- Olive oil, for rubbing
- Salt and pepper, to taste
For the Beef Filling:
- 1 tbsp olive oil
- 500g beef mince
- 1/2 small red onion, finely chopped
- ½ green capsicum, diced
- ½ can (200g) black beans, drained and rinsed
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground coriander
- ½ tsp chilli powder (optional)
- 1 tbsp tomato paste
- ¼ cup chicken stock or water
- Salt and pepper, to taste
For the Tomato Salsa:
- 2 ripe tomatoes, finely chopped
- ¼ small red onion, finely chopped
- 1 tbsp finely chopped jarred jalapeños (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp roughly chopped coriander
- Salt, to taste
For the Smashed Avocado:
- 2 ripe avocados
- 1½ tbsp lime juice
- ½ tbsp olive oil
- 1 tbsp roughly chopped coriander
- Salt and pepper, to taste
To Serve:
- 1 cup shredded iceberg lettuce
- Grated cheese (tasty or Monterey Jack work best)
- Sour cream or Greek yogurt
- Extra lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
540
kcal
Protein
34
g
Carbohydrates
42
g
Fat
24
g
Fibre
9
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Sweet Potatoes:
- Preheat oven to 200°C (fan 180°C).
- Prick the sweet potatoes several times with a fork, rub with olive oil, and season with salt.
- Bake for 60–70 minutes or until the skin is crisp and the inside is soft and buttery. Tip: Don’t rush this step! The sweet potatoes should feel completely soft all the way through, not just on the surface. If they still feel firm inside, keep roasting in 10–15 minute intervals until the skin is wrinkled and caramelised and a knife slides in easily. For an optional shortcut, microwave the sweet potatoes for 5–6 minutes to help them cook evenly and achieve that fluffy, buttery centre.
For the Beef Filling:
- Heat olive oil in a large pan over medium-high heat.
- Add onion and capsicum, cooking for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add the beef mince, breaking it up with a wooden spoon, and cook until browned.
- Stir in all the spices and tomato paste. Cook for 1 minute to toast the spices.
- Pour in chicken stock and simmer for 3–4 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
For the Toppings:
- For the salsa, combine tomatoes, onion, jalapeños, olive oil, lime juice, coriander, and salt in a small bowl.
- For the smashed avocado, mash avocados with lime juice, olive oil, coriander, salt, and pepper until creamy but slightly chunky.
To serve:
- Slice open each sweet potato and gently fluff the flesh with a fork.
- Spoon in the spiced beef mixture.
- Top with salsa, smashed avocado, shredded lettuce, cheese, and a dollop of sour cream.
- Finish with a squeeze of lime and a sprinkle of coriander.
Helpful Tips
Storage
Store leftovers in airtight containers for up to 3 days in the fridge. Keep the salsa and avocado separate until serving for the freshest result.
Substitutions
- Protein: Swap beef mince for chicken, turkey, or lentils for a lighter or vegetarian version.
- Beans: Use kidney beans, pinto beans, or omit altogether.
- Dairy-free: Skip the cheese and sour cream
- Spice level: Adjust chilli and jalapeños to taste
Serving Suggestions
Serve with charred corn on the cob, or a side of tortilla chips for scooping up the toppings.
Watch How to Make It
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