Mexican Loaded Sweet Potatoes

All your favorite taco fixings stuffed inside soft, tender sweet potatoes. This is a hearty, delicious dinner the whole family will love! It's meaty, cheesy, and extremely satisfying.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dinner

Cuisine: Mexican American, Tex Mex

Keyword: mexican loaded sweet potatoes, mexican stuffed sweet potatoes, stuffed sweet potatoes, taco stuffed sweet potatoes

Servings: People

Author: Alyssa Rivers

Ingredients

4 medium sweet potatoes
Olive oil
½ pound lean ground beef
½ yellow onion, minced
2 cloves garlic, minced
2 tablespoons Taco Seasoning
1 can fire roasted corn, 15 ounce can drained
1 can black beans, 15 ounce can drained
2 tablespoons chopped cilantro, plus additional for garnish
1 cup pepper jack cheese
salt and pepper to taste

Instructions

Preheat your oven to 400 degrees fahrenheit. Line a baking sheet with foil. Thoroughly wash 4 medium sweet potatoes and poke them all over with a fork. Brush each sweet potato with some Olive oil and sprinkle with salt and pepper to taste.
Bake the potatoes on the prepared pan for 45 minutes to 1 hour. They should be fork tender. This may take longer, depending on the size of the potatoes. Remove the potatoes from the oven, leaving the oven on, and allow them to cool until they can be handled.
While the potatoes are baking make the filling. In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil. Once heated, cook ½ pound lean ground beef and ½ yellow onion, chopped, until the ground beef is completely browned, then drain off any excess oil.
To the skillet add 2 cloves garlic, minced, 2 tablespoons Taco Seasoning, 1 can fire roasted corn, and 1 can black beans,. Saute everything together until it is mixed together well and heated through. Add 2 tablespoons chopped cilantro, toss to incorporate, and remove from heat.
Once the sweet potatoes are cool enough to be handled, cut a slit in each one lengthwise. Using a fork, fluff the insides somewhat and open the potatoes up. Fill each one with the filling and top them all with some of the 1 cup pepper jack cheese.
Bake the potatoes until the cheese is melted and browning and the stuffing is warmed through.
Garnish the stuffed sweet potatoes with additional cilantro, serve with sour cream and limes, and enjoy!!

Nutrition

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