I’ve always loved sweet potatoes and this loaded taco sweet potatoes recipe is one of my go-to meals because it combines the cozy sweetness of roasted sweet potatoes with bold, savoury taco flavours AKA it’s the best of both worlds.
I roasted four sweet potatoes until tender, then browned minced beef, drained the fat and added onion and garlic for extra flavour. After seasoning it with taco spices, I loaded the potatoes with the meat and topped them with sour cream, diced tomatoes, jalapeños, and fresh cilantro.
This loaded taco sweet potatoes recipe is the perfect balance of sweet, spicy, creamy and fresh (also it’s so easy to customize). Swap the beef for lentils, add avocado, or make it kid-friendly with milder toppings. Sweet potatoes make the perfect base for meals like this because they’re hearty, wholesome, and packed with flavour. Definitely a repeat recipe in our home!
ingredients
Toppings:
directions
Preheat oven to 400°F. Wash sweet potatoes and prick with a fork. Place on a baking sheet, sprinkle some oil and roast for 45–55 minutes, or until soft and fork-tender.
In a skillet over medium heat, brown the minced beef until fully cooked. Drain any excess fat. Add chopped onion and sauté until soft, then stir in garlic and cook for another minute. Add taco seasoning with a splash of water and let it simmer until everything is well-coated and fragrant.
Slice open the roasted sweet potatoes and fluff the insides with a fork. Season lightly with salt. Fill each potato with a generous spoonful of taco meat, then top with sour cream, diced tomatoes, jalapeños, and fresh cilantro.