Taco-Stuffed Sweet Potatoes

A cozy, protein-packed dinner.

This Taco Stuffed Sweet Potatoes recipe is simple, filling, and checks the boxes I care about on busy weeknights: warm, nourishing, and flexible enough for real life (aka kids + chaos).

Sweet potatoes get soft and caramelized in the oven, then topped with savory taco-spiced beef and a cool, creamy yogurt drizzle. You can even add a little pico, a little guac, and suddenly dinner feels elevated—without being complicated.

• High-protein, but still cozy

• Naturally gluten-free

• Easy to prep ahead

• Everyone can customize their own bowl

Ingredients

Sweet Potatoes

• 2 large sweet potatoes

• Light sprinkle of salt

Taco Beef Filling

• 1 lb lean ground beef (93/7)

• 1 small onion or shallot, finely diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• ½ cup beef broth

• 1½–2 tbsp taco seasoning (to taste)

• ½ tsp smoked paprika

• Big handful fresh parsley, finely chopped

• Juice of ½ lime

Creamy Yogurt Drizzle

• ½ cup non-fat Greek yogurt

• 1–2 tbsp water (to thin)

• Pinch of salt

• Optional squeeze of lime

Toppings (Optional but Recommended)

• Pico de gallo

• Guacamole

• Extra parsley

Instructions

1. Roast the sweet potatoes: Preheat oven to 400°F. Poke a few holes in each sweet potato, sprinkle lightly with salt, and bake directly on the rack (or a sheet pan) for 40–45 minutes, until very soft.

2. Make the taco beef: While the potatoes bake, brown the ground beef in a skillet over medium heat. Add onion and garlic and cook until softened.

3. Build the flavor: Stir in tomato paste, beef broth, taco seasoning, and smoked paprika. Simmer for a few minutes until thick and saucy.

4. Finish it off: Remove from heat and stir in parsley and lime juice.

5. Whisk the drizzle: Mix yogurt, water, salt, and lime until smooth and pourable.

6. Assemble: Split the sweet potatoes open and gently mash the insides. Spoon the beef mixture over top, drizzle with yogurt sauce, and finish with pico, guac, and parsley.

The elements to this meal can be prepped in advance while the kids are at school, stored in the fridge, then warmed and assembled once its dinner time. This really is the perfect busy night meal!

If you make it, I’d love to hear how it’s enjoyed at your table.