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taco stuffed sweet potatoes

For Taco Tuesday, try something a little different! Swap out the typical wrap or hard taco shell for a base of baked sweet potato! It’s high in fibre and packed full of vitamins A, B6 and C, not to mention a source of potassium and magnesium and even iron!

If you don’t have time to oven bake your sweet potatoes, try prepping them quickly in your microwave!

How to Microwave: To cook a whole unpeeled sweet potato in the microwave, prick it several times with a fork, wrap it in a paper towel, and cook on high for 5 to 7 minutes; halfway through cooking, turn the potato over. Let it cool for 2 minutes before serving.


Taco Stuffed Sweet Potatoes
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  • 4 large sweet potatoes
  • 1 lb (453 g) lean ground beef
  • 1 small onion, chopped
  • 1 package (1 oz) taco seasoning
  • 2/3 cup (170 mL) water
  • 2 cups (500 mL) shredded cheddar cheese, divided
  • 1/2 cup (125 mL) sour cream
  • Toppings: shredded lettuce, chopped tomatoes, green onions, jalapeño rings


  1. Preheat the oven to 400ºF.
  2. Generously poke the potatoes with a fork. Place on a baking sheet and bake, turning once, until you can prick them easily with a fork, about 1 hour.
  3. Let the potatoes cool enough to handle. Cut a thin piece off the top of the potato, reveling the flesh underneath. Spoon out the flesh of the potato into the bowl, leaving a 1/4” of the potato around the edges for support.
  4. Cook the ground beef in a large skillet over medium-high heat. Stir in the seasoning mix, then the water, and continue to simmer for 3-4 minutes, until thickened. Stir in 1 cup of the cheese and the sour cream.
  5. Mash the potato flesh that was scooped into the bowl.
  6. Add the ground beef mixture to the potatoes and stir to combine.
  7. Fill the potatoes full of the ground beef mixture, then top with the remaining cheese.
  8. Place the potatoes back into the oven until the cheese melts, about 5 minutes.
  9. Add toppings as desired.

Recipe kindly provided by our featured member, Berlo’s Best.

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