Taco Stuffed Sweet Potatoes with a savory ground turkey filling with black beans and corn, finished with a creamy yogurt sauce and plenty of fresh toppings. This easy dinner is satisfying, full of flavor, and packed with nutrition.
This recipe pulls two of my very favorite recipes together into one delicious meal. Perfect Baked Sweet Potatoes and Turkey Tacos.
The turkey taco filling for these Taco Stuffed Sweet Potatoes is so delicous on its own, but pile it high on top of a tender sweet potato you’ve really got something.
The contrast of the savory, spiced filling with the natural sweetness of the potato is just so good. Add a creamy spiced yogurt sauce, fresh salsa, and all your favorite toppings, and you’ve got a dinner that feels a little special but is still easy enough for a weeknight.
It’s also an excellent choice for meal prep since leftovers reheat so well!
Table of contents
Ingredients
- Sweet potatoes: Look for organic sweet potatoes which tend to be smaller than mammoth regular sweet potatoes and more appropriate for a single serving. Or, cut them in half for light appetites and more servings (or leftovers!)
- Ground turkey: Go with 93% lean ground turkey and not ground turkey breast. That little bit of fat will add flavor and improve the texture of the taco filling.
- Seasoning: A blend of flavorful dried spices including chili powder, garlic powder, cumin, oregano, and coriander with a little kosher salt and red pepper flakes for a kick. This mixture seasons both the taco filling and the sauce.
- Black beans: A can of black beans, rinsed and drained well.
- Frozen corn: There’s no need to thaw it in advance. Just stir it into the hot taco filling and it will warm through.
- Creamy Greek yogurt sauce: This sauce is delicious with either plain Greek yogurt (I use nonfat) or you can substitute sour cream, if you’d like. It’s seasoned with a little of the spice blend (above) and the juice of a lime.
- Optional toppings: You can garnish them with anything you love on tacos. We went with cilantro, shredded cheese, a dollop of sour cream, a little guacamole and salsa.
How to Make Taco Stuffed Sweet Potatoes
- Sweet potatoes: Scrub and dry sweet potatoes, poke with a fork, rub with olive oil, and bake at 400 degrees F for 50 to 60 minutes until tender.
- Seasoning blend: Combine all the dried spices, kosher salt, and red pepper flakes in a small bowl.
- Creamy sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), 1 teaspoon of the seasoning blend (reserve the remaining for the taco filling), lime zest and juice. Refrigerate the sauce while you make the taco filling.
- Cook ground turkey and onion in a skillet until cooked through; drain excess grease. Stir in the tomato paste.
- Add the spice mix and water and simmer 5 minutes.
- Add the black beans and corn and cook until heated through.
- Squeeze in lime juice and stir to combine.
- Split the baked sweet potatoes with a sharp knife and mash the inside slightly with a fork.
- Spoon the taco filling over the top. Garnish any way you’d like and finish with a dollop of the creamy sauce.
Tips for Success
Serving Tips: Add lime wedges, fresh cilantro, and a drizzle of hot sauce for an extra punch of flavor.
Topping Variations: Mix it up with shredded lettuce, diced avocado, pickled jalapeños, or a sprinkle of cotija cheese.
Make it Your Own: Swap in ground chicken or beef, use pinto beans instead of black beans, or toss in extra veggies.
Make Ahead: Bake the sweet potatoes and prep the filling up to 2 days ahead. Store them separately, then reheat and assemble with toppings when you’re ready to eat.
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Taco Stuffed Sweet Potatoes
Ingredients
Sweet Potatoes
- 4 small sweet potatoes, or 3 medium sweet potatoes
- 2 teaspoons olive oil
Spice Mix
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoons cumin
- 1 teaspoon dried oregano
- ¾ teaspoon coriander
- ½ teaspoon kosher or sea salt
- Pinch of red pepper flakes
Sauce
- ½ cup plain Greek yogurt, 2% or nonfat
- 1 lime, zested and halved
Turkey Taco Filling
- 1 pound 93% lean ground turkey
- ½ cup diced yellow onion
- 2 tablespoons tomato paste
- ½ cup water
- 15 ounces canned black beans, rinsed and drained
- ½ cup frozen corn, no need to thaw
Optional Toppings
- Shredded cheese
- Pico de gallo or salsa
- Guacamole
- Cilantro
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Scrub the sweet potatoes until clean and dry them with paper towels. Place on the prepared baking sheet and poke with a fork about 3 or 4 times per side. Drizzle each sweet potato with a little olive oil, if using. Use your hands to rub the oil and coat all sides of each sweet potato with the oil. Bake for 50 (small) to 60 (medium) minutes, or until tender all the way through when pierced with a toothpick (don’t use anything large like a knife to test them as it will allow them to start releasing more liquid).
- While the sweet potatoes are cooking, proceed with the rest of the recipe.
For the Spice Mix
- Combine the spices in a small bowl. Set aside.
For the Sauce
- Combine the yogurt with 1 teaspoon of the spice mix (reserve remaining spice mix for the filling), juice from half of the lime juice and 1 teaspoon lime zest. Mix to combine well and refrigerate while you make the taco filling.
For the Taco Filling
- While the sweet potatoes bake, coat a 12-inch nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. When hot, add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, 5 minutes. Drain any excess grease and return the skillet to the heat.
- Stir in the tomato paste, mixing it into the meat until well combined. Add the remaining spice mix and cook, stirring for a minute or two, or until the meat is well coated with the spices. Add the water and reduce the heat under the skillet to MEDIUM-LOW. Simmer for about 5 minutes or until the sauce has slightly reduced. Add the black beans and corn and cook, stirring occasionally until everything is warmed through. Squeeze the juice from the remaining lime half over the mixture, stir and remove from the heat.
Assemble
- Remove the sweet potatoes from the oven and allow them to rest for about 5 minutes. Then, slice each one in half.
- Place half a sweet potato in a bowl, top with the taco filling any optional toppings you’d like and a dollop of the sauce.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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