Taco stuffed potatoes

taco stuffed sweet potato on a plate with avocado

4.84 from 6 votes

These turkey taco stuffed sweet potatoes are such an easy, healthy weeknight meal! They're paleo and whole 30 approved. Make them over the weekend and you also have a simple meal prep recipe!

PRINT RECIPE PIN RECIPE

Prep Time5

Cook Time45

Total Time50

Servings:

Author: Molly Thompson

INGREDIENTS

Tacos

4 medium sweet potatoes
1 Tablespoon olive oil
1 lb ground turkey or ground beef
Kosher salt to taste
1 packet taco seasoning I use Siete Mild taco seasoning
8 oz chihuahua cheese

Street Corn Salsa

1 Tbsp olive oil
1 cup fresh corn about 1 ear
1 large avocado diced
1 clove garlic minced
2 Tbsp lime juice about 1 lime
1/4 cup finely chopped cilantro
1 tsp kosher salt

Sour Cream Crema

1/2 cup sour cream
2 Tbsp lime juice about 1 lime
1 clove garlic minced
1/2 tsp kosher salt
1/2 tsp onion powder

INSTRUCTIONS

Preheat the oven to 425. Poke holes in the sweet potatoes with a fork. Rub them with olive oil and sprinkle generously with salt. Roast for 50-60 minutes, until fork tender and the skin is crispy.
Stir together the crema ingredients and store in the fridge. Add enough milk until it’s a drizzling consistency.
Drizzle olive oil in a medium skillet over medium high-heat. Cook the corn with olive oil over medium high heat heat until charred, 3-4 minutes. Stir together with the remaining salsa ingredients and store in the fridge.
Cook the meat in a skillet until no pink remains and follow instructions to stir in the taco seasoning.
Cut the sweet potatoes in half lengthwise. Fill with taco meat and sprinkle with cheese. Broil in the oven for 2-3 minutes, until the cheese is melted. Top with avocado corn salsa and a drizzle of crema and extra cilantro.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!