Mexican stuffed sweet potatoes are roasted sweet potatoes stuffed with taco seasoned ground beef and your favorite taco toppings! Filling, warm, and savory. The colors of this recipe make for a gorgeous plate!
1lb ground beef
4 medium sweet potatoes
Olive oil, Salt, garlic powder, onion powder, paprika for seasoning the potatoes
10oz can black beans, drained
10oz can corn, drained
1 packet taco seasoning mix
8-10 cherry tomatoes (or grape tomatoes), diced
1/4 of a red onion, diced small
Cheese for topping, I used queso fresco
1. Heat the oven to 450. Very carefully, slice your sweet potatoes in half length-wise. This is why the medium size potatoes are best, the giant ones are too difficult to slice this way! After the potatoes are sliced, score the tops by making one slice down the center and 3 across. Brush with olive oil then sprinkle each with garlic powder, salt, and paprika then a dash of the onion powder. See photos above for visuals. Bake for 30-32 minutes until they are easily pierced with a fork.
2. While the potatoes are roasting, heat a large pan over medium heat and add the ground beef. Cook until browned, then drain the oil and return the beef to the pan. Add 1/3 cup water and the seasoning packet and cook until the sauce has thickened, add the drained black beans and keep warm until the potatoes are done!
3. Once the potatoes are done and removed from the oven, use your fork to fluff the potato. I kind of scraped the potato to loosen it then also pressed down to help spread the potato skin and create a pocket where you can put the meat and toppings.
3. Next, fill each potato with the ground beef and black been mix, top with corn, diced red onions, diced tomatoes, and cheese. You can also add a taco sauce or sour cream. Serve warm and right away!
This recipe calls for 4 sweet potatoes, so once you slice them in half you’ve got 8 sweet potato boats.
Keywords: mexican sweet potatoes