Taco night gets an upgrade with these quick and easy taco-stuffed sweet potatoes. They’re filled with seasoned ground meat, black beans, corn and diced chiles, then finished with a smoky chipotle crema. Top with cheese, lettuce, avocado or any favorite taco toppings for a satisfying, family-friendly meal.
If you enjoy taco nights but want something a little different (or you have a stash of sweet potatoes on hand), these stuffed potatoes are a simple, flavorful option. They’re adaptable, easy to prepare and great for weeknight dinners or meal prep.
Why We Love These Taco Stuffed Sweet Potatoes
These stuffed sweet potatoes bring familiar taco flavors together in a comforting, hand-held package. I like keeping baked or air-fried sweet potatoes on hand for fast dinners, and the savory taco filling with a bright, smoky crema is a perfect pairing.
Highlights:
- Fast and easy to prepare
- Flexible — swap ingredients based on what’s available
- Delicious topped with cheese and briefly broiled for a bubbly finish
- Feeds a crowd or makes reliable leftovers for lunches
Ingredient Notes
- Sweet potatoes: Bake or air fry until soft. Regular potatoes or tortillas can be used as alternatives.
- Ground turkey or ground beef: Turkey is lean and requires no draining; beef is fine if you drain excess fat.
- Chipotle crema: Adobo sauce from canned chipotle peppers adds a smoky depth. If you don’t have adobo, chipotle chili powder or sriracha can work as substitutes.
Ways To Vary This Recipe
- Use a taco seasoning packet for convenience.
- Sauté diced onions or bell peppers with the meat for extra flavor.
- Add chopped chipotle peppers for more heat.
- For a saucier filling, stir in tomato sauce or a spoonful of tomato paste.
Step-By-Step Instructions
Step 1: Poke sweet potatoes several times with a fork and brush lightly with olive oil. To bake: roast at 400°F for 45–55 minutes until tender. To air fry: place in the air fryer basket and cook 25–35 minutes, until the skins are crisp and the insides are very soft.
Step 2: About 15 minutes before the potatoes are done, heat a skillet over medium-high with a tablespoon of olive oil. Add the ground turkey or beef, season with garlic powder and break it up. Brown the meat, and if using beef, drain the grease.
Step 3: Reduce heat to medium-low and stir in the black beans, corn, diced green chiles, diced tomatoes, lime juice and seasonings (chili powder, cumin, oregano, garlic powder, crushed red pepper, salt and pepper). If you prefer a saucier filling, add 1/4–1/2 cup tomato sauce.
Step 4: Simmer the mixture 5–7 minutes, until most of the liquid has reduced and the flavors meld.
Step 5: For the chipotle crema, combine sour cream, mayonnaise, adobo sauce (or sriracha), lime juice, garlic powder and salt in a small bowl.
Step 6: Whisk the crema until smooth and adjust seasoning to taste.
Assemble: Cut the baked sweet potatoes in half, spoon the taco mixture into each half, and drizzle generously with chipotle crema. Add optional toppings such as shredded cheese, avocado, lettuce, cilantro, jalapeños or crushed tortilla chips.
Optional: If you like melted cheese, sprinkle shredded cheese on the stuffed potatoes and broil 6–8 minutes until bubbly and edges crisp. Remove, add crema and fresh toppings, and serve.
How to Serve these Stuffed Sweet Potatoes
- Top with plenty of shredded cheese and sliced avocado for a no-fuss, satisfying bite.
- Finish with fresh cilantro for brightness.
- Serve alongside guacamole or a simple slaw to add texture and balance.
- For crunch, sprinkle crushed tortilla chips or tortilla strips over the top.
- If you like heat, stir sriracha into the filling or top with sliced jalapeños.
More Sweet Potato Recipes
- Slow Cooker Sweet Potato Chili — a comforting, hands-off option.
- Sweet Potato Morning Glory Muffins — a nutritious way to start the day.
- Spiralized Sweet Potato + Baby Arugula Frittata — great for any meal.
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Taco Stuffed Sweet Potatoes with Chipotle Crema
Ingredients
- 4–6 medium sweet potatoes
- Olive oil
Taco Mixture
- 1 lb ground turkey or lean ground beef
- 1 can black beans (about 15 oz.), drained and rinsed
- 1 cup corn kernels
- 4 oz. can diced green chiles
- 1 can diced tomatoes (14.5 oz.), not drained
- 1–2 Tbsp lime juice
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder (plus additional for browning meat)
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp salt and 1/2 tsp pepper
- Optional: 1/4–1/2 cup tomato sauce for a saucier mixture
Optional Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1–2 Tbsp adobo sauce from canned chipotle peppers (or sriracha)
- 2 Tbsp lime juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep Sweet Potatoes: Poke sweet potatoes with a fork, brush with olive oil, and bake at 400°F for 45–55 minutes or air fry 25–35 minutes until tender.
- Cook Meat: About 15 minutes before the potatoes finish, heat a skillet with oil, add ground meat, season with garlic powder and brown. Drain if using beef.
- Make Filling: Reduce heat, add beans, corn, chiles, tomatoes, lime juice and spices. Stir and simmer 5–7 minutes to reduce liquid.
- Make Crema: Whisk together sour cream, mayo, adobo or sriracha, lime juice, garlic powder and salt. Adjust seasoning.
- Assemble: Halve the sweet potatoes, fill with the taco mixture, drizzle with crema and add desired toppings. Optional: top with cheese and broil 6–8 minutes until bubbly.
Nutrition
Nutrition information is an approximation.