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Flavorful Taco-Stuffed Sweet Potatoes Recipe with Creamy Avocado Crema

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A satisfying and easy recipe featuring roasted sweet potatoes stuffed with a smoky, savory taco filling and topped with a creamy avocado crema. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 medium sweet potatoes, washed and dried
  • 1 pound ground beef or turkey
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 cup black beans, rinsed and drained (optional)
  • 1/2 cup frozen corn
  • 1 medium tomato, diced or 1/2 cup canned diced tomatoes
  • 3/4 cup shredded cheddar cheese
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1/3 cup Greek yogurt or sour cream
  • A small handful cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes a few times with a fork, rub lightly with olive oil, and place on a baking sheet. Roast for about 45 minutes, turning halfway through, until tender and easily pierced with a fork.
  2. While potatoes bake, heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef or turkey, break up with a spatula, and cook until browned, about 6-8 minutes. Season with taco seasoning, salt, and pepper.
  5. Stir in black beans, corn, and diced tomatoes. Simmer for 5 minutes to meld flavors and thicken mixture slightly.
  6. Make avocado crema: In a bowl, mash avocado with lime juice, Greek yogurt or sour cream, chopped cilantro, and a pinch of salt. Adjust lime or salt to taste. For extra smoothness, pulse in a blender or food processor.
  7. Once sweet potatoes are roasted, let cool slightly. Slice lengthwise down the center without cutting all the way through. Gently scoop out some flesh into a bowl, leaving a sturdy shell.
  8. Mix scooped sweet potato flesh with the taco filling to add creaminess and bind the mixture.
  9. Stuff sweet potato shells with the meat and veggie mixture, pile high, and sprinkle shredded cheddar cheese on top.
  10. Return stuffed potatoes to the oven for 5-7 minutes until cheese melts and tops are bubbly.
  11. Serve warm, drizzled generously with creamy avocado crema.

Notes

Start checking sweet potatoes at 35 minutes if they vary in size to avoid overcooking. Mixing the scooped sweet potato flesh back into the filling helps bind the mixture and improves flavor. Use ripe avocados for the crema to avoid bitterness. For dairy-free crema, substitute Greek yogurt with coconut yogurt or cashew cream. Cheese topping adds a gooey finish; try pepper jack for extra heat.

Nutrition

Keywords: taco-stuffed sweet potatoes, avocado crema, easy dinner, weeknight meal, ground beef recipe, vegetarian option, healthy comfort food

Find it online: https://prismtaste.com/flavorful-taco-stuffed-sweet-potatoes-recipe-with-creamy-avocado-crema-easy-and-best/