Taco Stuffed Sweet Potatoes

I have another quick, easy, and healthy dinner for y’all! This is really more of an idea than a recipe because it is so versatile and there are so many delicious filling ideas. I actually used to HATE sweet potatoes until about 7 years ago when I created the hash linked here. I love them now and am always looking for ways to add them to our dinners.

Y’all know that I always have Mexican food on my mind and tacos are my favorite food ever. How did it take me so long to start making Taco Stuffed Sweet Potatoes?!? They are so good and so simple! For the ones pictured here, I used ground beef cooked with bell pepper and my favorite Frontera taco sauce. Then I topped them with shredded cheddar, pico de gallo, guacamole, sour cream, and green onions. There are so many more options too! For the actual “recipe,” I listed what was used for the picture but check the notes for more yummy ideas. I love this family dinner because everyone can customize their sweet potato to their liking!

My favorite taco sauce!

Did you know that just one sweet potato contains 400% of your daily Vitamin A? They are such a great source of fiber, beta-carotene, antioxidants and potassium too. Skip the tortilla for this meal and fill a sweet potato with all the taco goodness that you love!

Sponsored post for Lee’s Marketplace. Items on sale the week of February 25-March 2: Ground beef (2 days only-Friday and Saturday), taco seasoning (several brands), bell pepper, sour cream, shredded cheese

Taco Stuffed Sweet Potatoes

Ingredients

4 sweet potatoes
1 pound lean ground beef
1 pouch Frontera Taco Skillet Sauce
1 bell pepper, chopped
Pico de gallo
Shredded cheddar
Sour cream
Green onions, sliced
Guacamole

Directions

Preheat oven to 425 degrees F.

Line a baking sheet with foil and prick (clean) sweet potatoes with a fork. Bake until tender, about 45-60 minutes depending on size.

In a large skillet, brown ground beef with bell pepper. Drain if needed. Add taco sauce and cook until warmed through.

Open up sweet potatoes and fill with taco meat, cheese, pico de gallo, guacamole, sour cream and green onions.

Notes:
1. Ground turkey can be used instead.
2. Other topping ideas: black beans, salsa, sliced avocado, black olives, corn, jalapenos, lettuce, fresh tomatoes

Rosemary Sweet Potato Hash

Here’s another roasted vegetable dish perfect for Thanksgiving! I made my Rosemary Sweet Potato Hash today on ABC4’s Good Things Utah and it was so fun to share. Everyone at the studio loved it! Watch me make it here.

I have been making this for years! Growing up, I absolutely hated sweet potatoes or yams. The only time I ever had them was at Thanksgiving and my mom (who was usually a great cook) used canned yams and covered them in marshmallows. Yuck! About 7 years ago I was really into Crossfit and of course started the paleo diet too (that didn’t last long-ha). I was looking to add variety to my diet and decided to give sweet potatoes another chance. I came up with this hash and fell in love! How can you not love them when they are roasted with bacon, onions, mushrooms, and loads of fresh rosemary???

This hash goes perfectly with grilled chicken, fish, and even with a fried egg. I make it year-round but it is such a great addition to Thanksgiving. I made it last year instead of Sweet Potato Casserole and didn’t miss the super sweet traditional side at all! I’d honestly rather save my calories for dessert or a cheesy appetizer. If you add this to your holiday table, make sure to comment here and let me know what you think or tag me on social media!

Rosemary Sweet Potato Hash

  • Servings: 8+
  • Difficulty: easy
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Ingredients

2 lbs sweet potatoes, peeled and diced
1 cup yellow onion, diced
4 oz button mushrooms, sliced
3 tablespoons fresh rosemary, chopped
1/2 cup pre-cooked crumbled bacon
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
Freshly ground black pepper, to taste

Directions

Preheat oven to 400. Toss all ingredients together on a sheet pan and spread to single layer. Bake for 20-25 min or until potatoes are tender (stir halfway through cooking).
I love cooking with host Nicea DeGering!