Print

Taco Stuffed Sweet Potatoes (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Taco Stuffed Sweet Potatoes are one of our favorite recipes to switch up taco night! It is healthy, nutritious and loaded with veggies and protein. This dish is also gluten-free, grain-free and you can use any ground meat you’d like.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Yield: Serves 4-6 1x

Ingredients

Scale

For the sweet potatoes:

  • 4 medium sweet potatoes, washed

For the taco meat:

  • 1/3 teaspoon ground cumin
  • 1 teaspoon avocado or olive oil
  • Sea salt and black pepper to taste
  • 1 lb ground meat (chicken, turkey or beef all work)
  • 2 tablespoons avocado or olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon each ground cumin, smoked paprika, dried oregano, chili powder
  • sea salt and black pepper to taste
  • 1 cup salsa (medium, mild or spicy)
  • 2/3 cup black beans
  • 1/2 cup shredded zucchini (about 1 small zucchini)
  • 1/2 cup shredded cheddar cheese

Instructions

For the sweet potatoes:

Microwave option:

  1. Pierce each potato multiple times with a fork and cook one at a time in microwave for about 3 minutes on each side
  2. Carefully remove and allow to cool

Oven option:

  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper
  2. Pierce holes in sweet potatoes and add to baking sheet
  3. Bake until tender – about 45 minutes

For the taco meat:

  1. In a large pan, add olive oil and garlic and cook over medium heat and cook until fragrant, about 2 minutes
  2. Add the meat and cook until brown then add spices and stir into meat
  3. Add in salsa, beans and grated zucchini and stir all together
  4. Cook for 5 minutes and remove from heat

For the stuffed sweet potatoes:

  1. Line a baking sheet with parchment paper (or reuse from roasting potatoes)
  2. Slice the sweet potatoes lengthwise and scoop out the flesh, making sure to leave the bottom layer with skin intact
  3. Mash the sweet potato with cumin and oil and add back to potatoes
  4. Top with meat mixture on top and shredded cheese
  5. Broil assembled potatoes in oven for 6 to 8 minutes or until cheese is melted and browned
  6. Enjoy while warm with guacamole, salsa and sour cream

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or oven

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/taco-stuffed-sweet-potatoes-gluten-free/