Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes are the kind of meal that checks all the boxes—easy to make, packed with flavor, and totally customizable. The combination of tender, roasted sweet potatoes with taco-seasoned beef, black beans, and fresh toppings makes every bite satisfying. They’re great for weeknight dinners, meal prep, or feeding a crowd since you can bake the potatoes and cook the beef ahead of time. Just reheat, assemble, and enjoy a delicious, no-fuss meal that everyone can make their own.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Lunch, Main Course

Cuisine: American

Keyword: Southwest Stuffed Sweet Potatoes

Servings:

Calories: 700kcal

Ingredients

4 medium sweet potatoes
2 tablespoons vegetable oil
½ pound ground beef
1 ounce packet taco seasoning
1 medium onion
½ cup Mexican style blend cheese shredded
1 cup canned black beans drained and rinsed
1 cup canned corn drained and rinsed
2 tablespoons cilantro
1 lime
½ cup salsa
½ cup sour cream
1 avocado
1 jalapeño

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and dry the sweet potatoes, then pierce each one with a fork. Rub them with 1 tablespoon of oil and place them on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until tender when pierced with a knife.
4 medium sweet potatoes, 2 tablespoons vegetable oil
While the sweet potatoes are baking, heat the remaining oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened and translucent. Add the ground beef, breaking it up with a spoon, and cook for 7 to 10 minutes or until browned. Drain any excess grease, then stir in the taco seasoning, mixing well to coat the beef evenly.
½ pound ground beef, 1 ounce packet taco seasoning, 1 medium onion
Once the sweet potatoes are fully cooked, let them cool slightly before handling. Slice each one lengthwise about three-quarters of the way through, leaving the bottom intact. Use a fork to gently mash the flesh inside, creating space for the filling.
Spoon the seasoned beef mixture into each sweet potato, then sprinkle shredded cheese over the top. Add black beans and corn, distributing them evenly among the potatoes.
½ cup Mexican style blend cheese, 1 cup canned black beans, 1 cup canned corn
Garnish with chopped cilantro, salsa, sour cream, sliced avocado, and jalapeños. Finish with a squeeze of fresh lime juice and serve immediately.
2 tablespoons cilantro, 1 lime, ½ cup salsa, ½ cup sour cream, 1 avocado, 1 jalapeño

Notes

Even Cooking: Choose sweet potatoes that are similar in size so they cook evenly in the oven. If they’re wildly different, some may take longer than others.
Speed It Up: Short on time? Microwave the sweet potatoes for 5-7 minutes before baking to reduce the total cook time.
Customize the Protein: Ground turkey, shredded chicken, or even a plant-based meat substitute all work well in place of ground beef.
Melt the Cheese: If you want extra gooey cheese, pop the stuffed sweet potatoes under the broiler for 2-3 minutes before adding the fresh toppings.
Spice It Up: For more heat, add a pinch of cayenne or extra sliced jalapeños. You can also use pepper jack cheese instead of a Mexican blend.
Make It Vegetarian: Skip the meat and add extra black beans or some sautéed bell peppers and onions for more flavor.
Storage Tip: If you’re planning to store leftovers, keep the fresh toppings separate so everything stays fresh when reheating.

Nutrition

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