Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes

These Taco-Stuffed Sweet Potatoes start with caramelized, tender sweet potatoes, and seasoned ground turkey, and then are loaded up with your favorite taco toppings.

Be sure to try some of our other favorite stuffed sweet potato recipes: these Mediterranean Sweet Potatoes, these Southwestern Stuffed Sweet Potatoes, or a Mexican Street Corn-inspired Loaded Sweet Potato.

Overhead view of Taco-Stuffed Sweet Potatoes on a plate, with salsa on the side.

Taco-Stuffed Sweet Potatoes

Amid all the delicious holiday baking and recipe development, it’s nice to have a nutritious meal that feels like pure comfort food. Taco-Stuffed Sweet Potatoes fit the bill. They’re satiating and hearty while still being healthful and fresh.

I took my favorite method for baking sweet potatoes, loaded it up with the filling from my family’s favorite Turkey Tacos, and drizzled copious amounts of the best chili-lime sauce on top. 

Process shots: halve the sweet potatoes; drizzle with oil and seasonings; bake face down until tender; smash down the centers with a fork.

The secret to the best baked sweet potatoes

Overhead image of Taco-Stuffed Sweet Potatoes.

More nutritious dinners

Taco Stuffed Sweet Potatoes

These Taco-Stuffed Sweet Potatoes start with caramelized, tender sweet potatoes, seasoned ground turkey, and are then loaded up with your favorite taco toppings.

Taco Stuffed Sweet Potatoes

These Taco-Stuffed Sweet Potatoes start with caramelized, tender sweet potatoes, seasoned ground turkey, and are then loaded up with your favorite taco toppings.


Sweet Potatoes

  • 4 (10-13 ounces EACH) medium sweet potatoes (not yams), scrubbed clean and halved lengthwise
  • 3 tablespoons olive oil
  • Fine sea salt and freshly cracked pepper

Taco Meat Filling

  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion (~1/2 of 1 onion)
  • 2 teaspoons minced garlic (~2 cloves)
  • 1 tablespoon ground chili powder
  • 1 teaspoon EACH: ground cumin, paprika
  • 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, salt and pepper
  • 1/2 tablespoon beef bouillon powder
  • 1 pound (16 oz.) ground turkey extra-lean (90/10 or 93/7)
  • 1/3 cup tomato sauce
  • TOPPINGS: black beans, sharp or extra-sharp Cheddar cheese, sour cream (fat-free or lite is great), fresh guacamole or ripe avocados, chopped cherry tomatoes, salsa or pico de gallo, fresh cilantro, fresh lime

Chili Lime Sauce (OPTIONAL)

  • 1/2 cup (110g) full-fat regular mayo (we love Best Foods/Hellmans)
  • 3 tablespoons freshly squeezed lime juice (and 1/4 teaspoon lime zest)
  • 1/4 teaspoon EACH: ground cumin, paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce


Sweet Potatoes

  • OVEN: Preheat the oven to 400 degrees F. Line a very large, dark, sheet pan with parchment paper or a liner. Don’t skip this; it helps the potatoes cook evenly without the cut side burning.

  • CLEAN POTATOES: Thoroughly scrub and clean the sweet potatoes in cold water. Completely dry the potatoes and cut in half lengthwise.

  • PREP POTATOES: Drizzle oil over the potatoes and rub it over all the sides. Sprinkle 3/4 teaspoon of salt and 1/8 teaspoon pepper over all the potatoes and rub into both sides.

  • BAKE: Bake potatoes, flesh-side down, for 30-37 minutes or until the skin looks slightly shriveled and potatoes are tender (easily pierced with a fork). See Note 1.

Meat Filling

  • TACO MEAT: Dice the onion and mince the garlic. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and once the oil is hot, add in the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds; add in all of the taco meat filling seasonings and season to taste with salt and pepper. (I add 1/2 teaspoon of each.) Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed. Press seasoned onions to the side of the pan.

  • TACO MEAT CONT.: Add the ground turkey to the center of the pan. Crumble the meat into small pieces and cook until no longer pink (about 5-8 minutes), incorporating the seasoned onions as you crumble. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits. (This is where the flavor is!) Let simmer for 3-5 minutes, or until meat is fully cooked through, and then remove from heat.


  • SAUCE: In a small bowl, combine the sauce ingredients and whisk together until smooth. Season to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.)

  • ASSEMBLY: To assemble, place baked sweet potatoes on plates, flesh side up. Mash the insides a bit with a fork. Top with spoonfuls of the meat filling; drizzle sauce on top and add any additional desired toppings. (Our favorites are black beans, avocado, cherry tomatoes, and lime juice.)

Recipe Notes

Note 1: A 5-6-ounce potato will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes. Check for doneness by inserting a fork into the largest potato. If it goes in easily, the potatoes are ready. If not, bake an additional 5 minutes. Cook until fork-tender, checking every 5 minutes.
Nutritional information does not include any of the optional toppings.

Nutrition Facts

Calories: 279kcal | Carbohydrates: 6g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 367mg | Potassium: 498mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1684IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *