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Taco Stuffed Sweetpotatoes

Recipe created by DJ Blatner, RDN, CSSD
Turn your SWEETPOTATOES into TACOS! Bake sweetpotato halves and then load them up with all your favorite taco toppers. These TACO STUFFED SWEETPOTATOES have quickly become one of our favorite dinners! 
I’ve partnered with the North Carolina Sweetpotato Commission to bring you this recipe in honor of National Sweetpotato Month (February)!
As a dietitian, here’s why sweetpotatoes are on my weekly grocery list…. 
Each medium SWEETPOTATO has: 
🧡 only about 100 CALORIES 
🧡 QUALITY CARBS (for steady energy) 
🧡 FIBER (4 grams which is more than in a packet of oatmeal!) 
🧡 VITAMIN A (over 100% of your daily needs) 
🧡 VITAMIN C (immune boosting antioxidant) 
🧡 ELECTROLYTES like 440mg potassium, 70mg sodium, and 32mg magnesium 
🍠Taco Stuffed Sweetpotatoes🍠 
makes 8 stuffed sweetpotato halves 
Prep Time15 minutes
Cook Time30 minutes
Course: entree
Cuisine: Mexican
Servings: 8
Calories: 250kcal

Ingredients

  • 4 medium sweetpotatoes
  • 2 tbsp olive oil split
  • 1 pound lean ground turkey or chicken
  • 1 can black beans rinsed & drained
  • 1 packet taco seasoning 
  • ¼ cup water
  • ¼ cup shredded cheddar cheese
  • 4 cups coleslaw mix (12-ounce bag )
  • ¼ cup chopped cilantro
  • 1 avocado cubed or mashed
  • 1 lime quartered

Instructions

  • Preheat oven to 425°F.
  • Prep the sweetpotatoes: Wash the sweetpotatoes and cut them in half lengthwise. Brush the flesh of each sweetpotato with olive oil (use about 1 tablespoon total) and then place them flesh-side down on a baking sheet. Bake for 25-30 minutes, or until the sweetpotatoes are tender and golden.
  • Cook the filling: While the sweetpotatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the ground turkey or chicken and cook for 8 minutes, until cooked through. Stir in the black beans, taco seasoning, and water. Cook for another 5 minutes, stirring occasionally, until the beans are heated. 
  • Assemble the tacos: Once the sweetpotatoes are done, remove them from the oven, and use a spatula to flip each one. Then use a fork to gently smash the flesh-side of each half and top with the taco filling, cheese, coleslaw mix, cilantro, avocado, and a squeeze of lime. 

Notes

PS: Store leftovers in fridge for up to 4 days. 
Nutrition Facts
Taco Stuffed Sweetpotatoes
Serving Size
 
1
Amount per Serving
Calories
250
% Daily Value*
Fat
 
1.5
g
2
%
Cholesterol
 
35
mg
12
%
Sodium
 
210
mg
9
%
Carbohydrates
 
26
g
9
%
Fiber
 
7
g
29
%
Sugar
 
0
g
0
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 250kcal | Carbohydrates: 26g | Protein: 18g | Fat: 1.5g | Cholesterol: 35mg | Sodium: 210mg | Fiber: 7g | Sugar: 0g