Taco Stuffed Sweet Potatoes

Dec 21, 2020


Sharing recipes so early in the morning always makes me hungry, anyone else?

Today’s recipe is a fairly easy one that I had shared a picture of on Instagram and received so many questions about. I thought I would compile everything here so there was a permanent spot for us to reference back to. 

I don’t know about your home but taco’s are a staple in ours. Mexican flavors are something we all enjoy and I love that I can make most of my favorites as spicy as I like. Trevor has been enjoying eating low/lower carb for a few months and has lost almost 30 pounds so I am always looking for ways to incorporate that into our dinners while still satisfying everyone. Zain and I love carbs 🙂 

Although we love our low carb tortillas (we usually buy the Olé brand) this was a great way for us to switch it up. I just made taco fillings as usual and topped them on to sweet potatoes! So delicious and satisfying and Zain loved it. 



1 pound lean ground beef

1/4 cup taco seasoning (I use my homemade seasoning or you can use one store packet)

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup red pepper, diced

4 medium to large sweet potatoes

Optional toppings: Salsa, Hot Sauce, Jalapenos, Sliced Avocado, Greek Yogurt or Sour Cream




  1. Heat oven to 425. Spray a baking pan and poke holes in your sweet potatoes with a knife. Lightly spray the outside of the potatoes and place in the oven for 30-45 minutes. You can check on them by sticking with a knife and once you get a feel for your oven you can use that time in the future. 


2. Sauté onions, garlic and red pepper over medium heat until they soften. Remove from pan and add lean beef with taco seasoning. Cook beef till brown and then drain grease from the pan. Add onions, garlic and red pepper back in and season with salt and pepper to taste. 


3. Once potatoes are cooled, slice in the middle and fill with taco meat. Add toppings as desired and enjoy! 





Let me know if you try it at home! 



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