Are you ready to transform your dinner routine with a mouthwatering dish that combines the hearty goodness of sweet potatoes and the zesty kick of tacos? Look no further! These Taco Stuffed Sweet Potato Boats are about to become your new obsession - a perfect blend of nutrition, convenience, and irresistible flavor that will have your family begging for seconds. Whether you're a busy parent, a health-conscious foodie, or just someone who loves delicious meals, this recipe is your ticket to an easy, exciting dinner that checks all the boxes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1 lb ground turkey or beef
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- Avocado and salsa for topping
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, wash the sweet potatoes thoroughly under running water to remove any dirt or debris. Pat them dry with a paper towel.
- Using a fork, poke several holes in each sweet potato to allow steam to escape while baking. This will help them cook evenly.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for about 40 minutes, or until they are tender and easily pierced with a fork.
- While the sweet potatoes are baking, heat a large skillet over medium heat. Add the ground turkey or beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes.
- Once the meat is cooked, drain any excess fat if necessary. Add the taco seasoning to the skillet along with the black beans and corn. Stir well to combine all the ingredients.
- Pour in a small amount of water (about 1/4 cup) to help the seasoning blend and prevent sticking. Stir the mixture and allow it to simmer for about 5-10 minutes, until heated through.
- Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully slice each sweet potato in half lengthwise to create "boats."
- Using a fork, gently fluff the insides of each sweet potato half to create a little more space for the filling.
- Evenly spoon the taco meat mixture into each sweet potato boat, ensuring each half is generously filled.
- Sprinkle shredded cheese over the top of each stuffed sweet potato. Return them to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Once the cheese has melted, remove the sweet potato boats from the oven and let them cool slightly.
- To serve, top each taco stuffed sweet potato with avocado slices and salsa. Enjoy your delicious and nutritious meal!
Tips
- Choose firm, evenly sized sweet potatoes for consistent cooking
- Don't skip poking holes in the potatoes - this prevents potential steam buildup and ensures even baking
- For extra flavor, consider using ground turkey for a leaner protein option
- Customize your toppings! Try adding sour cream, cilantro, or jalapeños for additional zest
- Make sure to drain excess fat from the meat to keep your dish from becoming greasy
- If you're meal prepping, these boats can be assembled ahead of time and reheated easily
- For a vegetarian version, substitute ground meat with additional beans or plant-based crumbles
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
