These easy taco stuffed sweet potatoes are cheesy, high-protein, and loaded with a ground turkey filling made without beans. An easy and healthy Mexican-inspired weeknight dinner and meal prep.
Cheesy Mexican stuffed sweet potatoes
Raise your hand if you love sweet potatoes! Because we are huge fans over here. From these chicken parm stuffed sweet potatoes to these cheesy scalloped sweet potatoes to these air fryer sweet potato wedges – sweet potatoes are healthy, delicious, and always a HIT!
These cheesy Mexican stuffed sweet potatoes will be a HUGE hit in your house. They are saucy, high protein, cheesy, and so delicious. Plus, they are healthy without sacrificing flavor. You’re getting that satisfying, savory taco taste without guilt, and the sweet potatoes are loaded with nutrients. It’s a win-win for your taste buds and your health goals.
Best of all, these turkey taco-stuffed sweet potatoes are so easy to make. The steps are simple, and you only need common kitchen ingredients. You can customize them however you like – dial up the spice, add extra cheese, switch to ground beef or chicken, or go wild with toppings. It’s your culinary playground.
Mexican stuffed sweet potatoes are the perfect weeknight dinner and meal prep recipe. You can store leftovers for up to 5 days and reheat them for a quick 5-minute meal.
Why you’ll love this healthy recipe:
- Healthy & Tasty: It’s good for you and delicious too.
- Easy to Make: Very simple steps for beginner cooks to follow.
- Customizable: Adjust this recipe to your preferences. You can use ground chicken!
- High Protein: These stuffed sweet potatoes are high in lean protein (35 grams per potato).
- No Beans: There are NO BEANS in this recipe!
- Kid-Friendly: Even picky eaters will enjoy it.
- Meal Prep: Make ahead and store in your fridge for busy days.
- Gluten-Free: The best gluten-free stuffed sweet potatoes.
- Basic Ingredients: Nothing fancy!
- Try these chicken parmesan stuffed sweet potatoes next!
This stuffed sweet potato recipe calls for a handful of simple and healthy ingredients. Each sweet potato is loaded with a high protein, cheesy turkey taco filling. Here is a list of what you will need:
- Sweet Potatoes: Once baked, they are tender, sweet, and the perfect vehicle for the cheesy taco stuffing.
- Lean Ground Turkey: You can use 99% or 94% lean ground turkey.
- Olive Oil: To help saute the onions and peppers.
- Yellow Onion & Red Bell Pepper: Fragrant and savory. I left substitution options below!
- Taco Seasoning: Spice blend for that taco flair.
- Salt & Pepper: To enhance the flavors.
- Salsa: Packs a punch of tomatoey goodness.
- Whole Kernel Corn: Adds a sweet, crunchy element to the taco filling.
- Fresh Cilantro: For freshness and aroma. So delicious!
- Lime: This adds the best and much-needed tangy flavor.
- Shredded Cheese: Melty, cheesy goodness. You can use cheddar or a Mexican blend.
- Toppings: Try serving these Mexcan stuffed sweet potatoes with avocado, guacamole, sour cream, green onion, or a dollop of Greek yogurt.
Kitchen tools needed
These cheesy taco stuffed sweet potatoes are so easy to make. Here is a list of the kitchen tools you’ll need:
- Baking sheet
- Parchment paper
- Sauté pan
- Cutting board
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, and 1 Tablespoon.
How to make turkey taco stuffed sweet potatoes
Turkey taco stuffed sweet potatoes are so easy to make. They’re gluten-free, healthy, and extra cheesy. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, preheat your oven to 400°F and line a baking sheet with parchment paper.
Now, wash and dry the sweet potatoes. Then, use your hands to coat each potato with a thin layer of olive oil, pierce each one five times with a fork, and place them on the lined baking tray. Bake for 40-50 minutes until fork-tender.
When sweet potatoes have about 20 minutes left, heat olive oil in a large sauté pan over medium. Add in the yellow onion and bell pepper. Cook for 5 minutes or until the onions are translucent.
Push the onion and peppers to the sides of the pan, then place the lean ground turkey in the center. Cook for 4-5 minutes, breaking up the turkey with a wooden spoon as it cooks.
Then, mix in the taco seasoning, salt, black pepper, salsa, corn, and cilantro. Let it simmer for an additional 4-5 minutes until the liquid from the salsa reduces slightly. Turn off the heat, add the lime juice, and mix the shredded cheese until melted. Taste the mixture and adjust the seasonings according to your preference.
Then, carefully cut the warm sweet potatoes in half and use a fork to fluff the insides, creating a “boat” shape. Leave about a 1/2 inch of flesh to maintain their structure.
Finally, arrange the sweet potato boats face-up on the baking sheet and generously fill them with the turkey taco mixture. Sprinkle extra shredded cheese on top and return them to the oven for 2-3 minutes until the cheese is melted.
Finish by topping the boats with fresh cilantro, sliced avocado, guacamole, fresh salsa, or sour cream. Enjoy your cheesy Mexican turkey stuffed sweet potatoes!
Expert tips for stuffed sweet potatoes:
- Leave a 1/2-inch rim around the sweet potatoes: This is my #1 tip for stuffed sweet potatoes. They should look like little boats; you must leave an edge so the potatoes don’t collapse.
- Use 99% lean ground turkey. 99% lean ground turkey is lower-calorie and a great source of lean protein.
- Don’t overcook the sweet potatoes: When baking the sweet potatoes, make sure they are fork-tender but not overly soft. Overcooking can make them mushy.
- Get creative with the garnishes: Experiment with avocado, guacamole, sour cream, Greek yogurt, pickled red onions, cotija cheese, or roasted pumpkin seeds (pepitas) for extra flair.
- Perfect party appetizer: Use smaller sweet potatoes or sweet potato rounds to create bite-sized appetizers for a crowd.
- Microwave the sweet potatoes to save time: Do this if you don’t have an oven or want to make this a 20-minute meal. Just piece each potato 5 – 8 times with a fork and cook on HIGH in a microwave for 5 minutes, until fork tender. Then, let them cool for a few minutes before cutting it open and fluffing up the inside to make a boat.
Variations & substitutions:
- Vegetarian Twist: Skip the turkey and use black beans, tofu, or a plant-based meat alternative for a vegetarian version.
- Dairy-Free: Use dairy-free cheese or skip the cheese altogether if you’re lactose intolerant or vegan.
- Spice Level: Adjust the taco seasoning and salsa to control the spiciness of the dish. Mild or fiery, it’s your call.
- Substitute the Sweet Potatoes: Instead of sweet potatoes, try using regular potatoes, Japanese sweet potatoes, or yams.
- Protein Swap: Substitute turkey with ground beef, chicken, or ground pork for a different flavor profile.
- Heat It Up: If you’re a heat seeker, add jalapeños or chili flakes to the filling.
- Different Veggies: Experiment with other vegetables like zucchini, mushrooms, or spinach in the filling.
- Substitute the Yellow Onion: You can use sweet, white, or red onion.
- Add Beans: You can add 1 cup of your favorite cooked beans. Try canned black beans or red kidney beans.
What to serve with stuffed sweet potatoes:
- Coleslaw: Crunchy and tangy coleslaw goes excellent with the richness of the stuffed sweet potatoes.
- Salad: A simple green salad with light dressing pairs well with the sweet and savory flavors. We love this kale crunch salad.
- Fruit Salsa: Fresh fruit salsa, like mango or pineapple, adds a sweet and tropical touch.
- Grilled Veggies: Roasted, air-fried, or grilled vegetables, like asparagus or zucchini, add color and nutrition.
- Mexican Rice: Mexican rice with tomato and spices complements the taco-inspired filling.
- Cornbread: Enjoy warm cornbread or corn muffins for comfort.
- Avocado Salad: A salad with avocado and lime dressing complements the creamy avocado topping.
- Black Bean Salad: Zesty black bean salad with tomatoes and cilantro adds protein and freshness.
- Chips and Salsa: Snack on tortilla chips with salsa or guacamole for a crunchy appetizer.
- Yogurt or Sour Cream: A dollop of Greek yogurt or sour cream contrasts the spicy flavors.
- Pickled Veggies: Tangy pickled jalapeños, onions, or other veggies can add a zesty kick.
Frequently Asked Questions
Can I microwave the sweet potatoes instead of baking them?
Yes! To save time, you can microwave the sweet potatoes. Simply piece each potato 5 – 8 times with a fork and cook on HIGH in a microwave for 5 minutes, until fork tender. Let it cool for 2 – 5 minutes before cutting it open and fluffing up the inside to make a boat.
Can I use 99% lean ground turkey?
Yes, you can use 99% lean ground turkey.
Are they healthy?
Yes, these stuffed sweet potatoes are healthy. Here’s why: (1) they are high in protein with over 35 grams of lean protein per potato, (2) they’re made with simple ingredients, (3) they are gluten-free, and (4) sweet potatoes are high in Vitamin A.
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular potatoes for sweet potatoes if you prefer.
Are they gluten-free?
Yes, these stuffed sweet potatoes are naturally gluten-free.
Do sweet potatoes go bad?
Yes, sweet potatoes can go bad. It’s important to store sweet potatoes in a cool, dry place away from direct sunlight to extend their freshness. Regularly check for any signs of spoilage, such as soft spots, mold, or an off-putting odor, to ensure they are safe to eat.
Can you freeze cooked sweet potatoes?
Yes, you can freeze cooked sweet potatoes. Allow them to cool, then wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container before freezing for up to 10-12 months for the best quality.
How to store and reheat stuffed sweet potatoes:
Storing: Place room-temperature stuffed sweet potatoes in an airtight container and store in the refrigerator for 4 – 5 days.
Reheating: Reheat in the microwave for 60 – 90 seconds until warm or in the oven at 350°F on a foil-lined baking sheet for about 10 minutes until heated through.
If you love this recipe, try these sweet potato recipes next!
- Sweet Potato Shepherd’s Pie
- Sweet Potato Gnocchi
- Pumpkin Sweet Potato Soup
- Cheesy Scalloped Sweet Potatoes
- BBQ Chicken Sweet Potato Sliders
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Turkey Taco Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 lb lean ground turkey, 99% or 94%
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, de-seeded and diced
- 1 tbsp taco seasoning, more to taste
- ½ – 1 tsp salt, more to taste
- ½ tsp black pepper
- ½ – ⅔ cup salsa, medium or spicy (fresh or canned)
- 1 can whole kernel corn, 12 oz, drained (or 1 cup frozen cirn)
- ¼ cup fresh cilantro, roughly chopped
- 1 large lime, juiced
- ⅓ cup shredded cheese, cheddar or Mexican blend
- Toppings: sliced avocado, guacamole, fresh salsa, fresh cilantro, Greek yogurt, or sour cream
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Using your hands, coat each potato with a thin layer of olive oil and then pierce each one 5 times with a fork. Place them on the lined baking tray and bake for 40-50 minutes until fork-tender.
- When sweet potatoes have about 20 minutes left: Heat olive oil in a large sauté pan over medium. Add in the yellow onion and bell pepper. Cook for 5 minutes, or until the onions are translucent.
- Push the onion and peppers to the sides of the pan, then place the lean ground turkey in the center. Cook for 4-5 minutes, breaking up the turkey with a wooden spoon as it cooks.
- Mix in the taco seasoning, salt, black pepper, salsa, corn, and cilantro. Let it simmer for an additional 4-5 minutes until the liquid from the salsa reduces slightly.
- Turn off the heat, add the lime juice, and mix in the shredded cheese until melted. Taste the mixture and adjust the seasonings according to your preference.
- Carefully cut the warm sweet potatoes in half and use a fork to fluff the insides, creating a "boat" shape. Leave about a 1/2 inch of flesh to maintain their structure.
- Arrange the sweet potato boats face-up on the baking sheet and generously fill them with the turkey taco mixture. Sprinkle extra shredded cheese on top and return them to the oven for 2-3 minutes, until the cheese is melted.
- Finish by topping the boats with fresh cilantro, sliced avocado, guacamole, fresh salsa, or sour cream. Enjoy!
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