This Taco-Stuffed Sweet Potatoes Recipe Takes Taco Night By Storm by Elisa Schmitz

If you're a fan of tacos and sweet potatoes, then I have the perfect recipe for you! This easy taco-stuffed sweet potatoes recipe changes things up and takes taco night by storm. How fun is that?

By combining the sweetness of sweet potatoes with the spiciness of tacos, you get a savory dinner that will surprise and delight your family. The sweet potatoes take the place of taco shells, adding the health benefits of sweet potatoes to this more nutritious taco dinner.

Here's what you need in order to make this creamy, gluten-free taco recipe: sweet potatoes, olive oil, onion, bell peppers, ground chicken or turkey, a taco seasoning packet (or make your own), water, diced tomatoes, cannellini or kidney beans. The shredded cheese, sour cream or Greek yogurt and cilantro are optional garnishes.

Take this recipe to the next level by having everyone make their own sweet potato taco. They can add their own favorite toppings to make it the best taco night ever (see complete list of optional garnishes below). Leftovers are great for a quick lunch the next day!

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Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

• 4 sweet potatoes
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup orange bell pepper, diced
• 1 pound ground chicken or turkey
• 1 taco seasoning packet (or make your own taco seasoning)
• 3/4 cup water (or according to taco packet directions)
• 1 can (16 ounces) cannellini or kidney beans, drained
• 1 can (15 ounces) diced tomatoes, drained

Optional Toppings

• sour cream or plain Greek yogurt
• shredded cheddar cheese
• cilantro
• guacamole
• salsa
• pico de gallo
• shredded lettuce

Helpful Products

• Serving Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper

Recipe Notes

• If you don't want to use a taco seasoning packet, you can make your own taco seasoning.

• I used green and orange bell peppers, but you can use any color bell pepper you prefer.

• I used ground chicken in this recipe, but you can use ground turkey or even ground beef, if you prefer.

• I used cannellini beans in this recipe, but you could use light or dark kidney beans, too.

• We topped our tacos with plain low-fat Greek yogurt, but you can use sour cream (along with all the other toppings listed).

• Store leftovers in an airtight container in the refrigerator or freeze for later.

Here's how to make it:

1. Using a fork, poke holes in the sweet potatoes. Microwave the sweet potatoes on high for about 10 minutes or until they are tender. (You also can bake them until they're tender, but that will take much longer.)
2. To a large skillet over medium heat, add the olive oil then the onion and bell peppers. Sauté for about 3 minutes.
   
3. Add the ground chicken or turkey. Sauté until it's cooked through and no longer pink, about 6 minutes.
   
4. Add the water, diced tomatoes, beans and taco seasoning. Stir to combine.
   
5. Cook until liquid is mostly absorbed (or according to taco packet directions).
   
6. Cut each sweet potato in half (each half serves as a taco "shell"). With a spoon, create a rounded space in each sweet potato half to serve as a "bowl" for the taco mixture.
   
7. Top each sweet potato half with about a 1/2 cup of the taco mixture.
   
8. Serve and let everyone top their taco with their favorite toppings.
   

Nutrition Facts Per Serving

Calories: 410

Total Fat: 24.4g

Saturated Fat: 3.6g

Cholesterol: 11mg

Sodium: 688mg

Total Carbohydrate: 36.9g

Dietary Fiber: 6.5g

Total Sugars: 12.2g

Protein: 8.2g

Vitamin D: 0mcg

Calcium: 68mg

Iron: 2mg

Potassium: 504mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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