Taco Stuffed Sweet Potatoes
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These Taco Stuffed Sweet Potatoes are an easy and filling dinner with super easy hands-off prep. This recipe is a fun new take on tacos that benefits from the hearty sweetness of sweet potatoes combined with a zesty homemade chili lime crema!
Why you’ll love these chicken stuffed sweet potatoes
- Customizable: You can easily switch up this tasty dish and include your favorite toppings and taco fix-ins!
- Hands off: Most of the cooking time for these taco stuffed potatoes happens in the oven, and the filling only requires a few ingredients.
- Good for you: With tomatoes, corn, and ground chicken instead of ground beef, these potatoes are also packed with fiber and antioxidants from the sweet potatoes.
If you’re looking for a way to switch things up for your next Taco Tuesday, these sweet potatoes are a must-try! Baked and fluffy, they’re the perfect base for classic taco toppings.
Topped with homemade chili lime crema, these flavorful and filling potatoes are the perfect option for an easy weeknight dinner.
And if you just can’t get enough taco recipes, try these Doritos Walking Tacos or a hearty One Pot Chicken Taco Soup!
Ingredients you will need
- Sweet Potatoes: This recipe also works with regular baked potatoes, but I like the unique flavor of sweet potatoes paired with taco fillings.
- Ground Chicken: Using chicken instead of beef results in a leaner option that’s just as tasty!
- Taco Seasoning Packet: You can make a homemade taco seasoning blend, or just use a packet from the grocery store. I started using this one and might not use another brand again!
- Frozen Corn: Easy to work with, frozen corn is great to keep around in the freezer to add some extra nutrition to your dish.
- Toppings: I opted to add some diced tomato, avocado, and some fresh chopped cilantro. Pickled onions, jalapeños, or black beans would be great too!
- Chili Lime Crema: For this sauce, you’ll need Greek yogurt, lime juice, Tajin, chili powder, garlic powder, and salt.
How to make stuffed sweet potatoes
- Bake The Potatoes: Pierce the potatoes with a fork, place on a baking sheet, and bake in the oven at 400 degrees for 45 to 65 minutes, or until tender.
- Make Sauce: While the sweet potatoes bake, combine the Greek yogurt, lime juice, Tajin, chili powder, garlic powder, and salt in a small bowl.
- Cook Chicken: Heat olive oil in a skillet over medium high heat, then add the ground chicken and cook until no longer pink.
- Add Corn and Season: To the chicken, add frozen corn and taco seasoning. Stir, add a little bit of water, and stir again.
- Prepare Sweet Potatoes: Allow the potatoes to cool for 5 to 10 minutes, then slice down the center and use a fork to lightly mash the center.
- Add Toppings: Top the potatoes with the chicken and corn mixture, then add tomatoes, avocado, and cilantro. Drizzle with crema and serve!
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Tips and variations
For more toppings try adding shredded cheese, sour cream, or shredded lettuce. Other great options are diced red onion, black olives, sliced jalapeno, or even a little bit of rice.
- BBQ Chicken Stuffed Sweet Potatoes: pulled chicken, BBQ sauce, coleslaw, pickled red onions.
- Breakfast Stuffed Sweet Potatoes: Scrambled eggs, sautéed bell peppers, crumbled bacon, sliced avocado, hot sauce.
- Caprese Stuffed Sweet Potatoes: Cherry tomatoes, fresh mozzarella, fresh basil, balsamic glaze.
- Healthy Stuffed Sweet Potatoes: Quinoa, black beans, diced bell peppers, avocado, chopped spinach, avocado crema.
- Chickpea Stuffed Sweet Potatoes: Air fryer chickpeas, sautéed spinach, tahini sauce, lemon juice, fresh parsley.
- To make your own taco seasoning, combine chili powder, cumin, paprika, garlic powder, and onion powder. If you want some more heat, add red pepper flakes. Include salt and black pepper to taste.
- The crema can also be made with sour cream rather than Greek yogurt. If you find the crema too thick to drizzle, add water a little bit at a time until it’s your desired consistency.
- You can also make this dish with russet potatoes or yams.
What to serve with stuffed sweet potatoes
These stuffed potatoes pair well with a nice light salad, like this simple Chopped Vegetable Salad or a Summer Corn Salad! Some of my other favorites are this Avocado Corn Salad, which is a great way to use any leftover avocado or corn you might have, and this Mexican Street Corn Pasta Salad is a fantastic pairing with similar flavors and ingredients.
How to store and reheat
If you have leftovers, you can keep them in an airtight container in the fridge for a day or so. If possible, store the potato separate from the chicken mixture to keep things fresher.
I recommend baking the potatoes at 350F to reheat them. This can be done with the chicken and corn mixture already on top, but you probably won’t want to bake the tomatoes and avocado.
This sweet potato recipe makes a good amount of crema, so if there’s too much you can keep half in an airtight container, or just cut the recipe in half!
More sweet potato recipes
Sweet potato is a versatile ingredient that can be used for both sweet and savory dishes. If you’re looking to go savory, try these Air Fryer Sweet Potato Cubes or Sweet Potato Fries with Tahini!
For something sweeter, top some Air Fryer Baked Sweet Potatoes with some butter and cinnamon, or a classic Sweet Potato Pie!
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Taco Stuffed Sweet Potatoes
Ingredients
- 2 medium size sweet potatoes
- 1 tbsp olive oil
- 1 lb ground chicken
- 1.31 oz taco seasoning, 1 packet
- 2 tbsp water
- 1/2 cup frozen corn
- 1/4 cup diced tomato
- 1 avocado, diced
- 1/4 cup cilantro
For the Chili Lime Crema
- 1/2 cup Greek yogurt
- 1/2 lime, juice
- 1 tsp Tajin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- pinch of salt
Instructions
- Preheat the oven to 400F and use a fork to pierce holes all around each sweet potato. Bake the sweet potatoes to 45-65 minutes or until they are fork tender.
- Meanwhile, combine the Greek yogurt, lime juice, tajin, chili powder, garlic powder, and salt in a small mixing bowl. Set this aside until later.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground chicken and cook for 3-4 minutes on each side before breaking apart.
- Break the meat apart with a spatula or meat masher and continue cooking for 4-5 minutes or until it is no longer pink. Add the corn and the taco seasoning, mixing with a spatula to combine. Then add the water and mix again. Continue cooking until the corn is heated through and the chicken has reached an internal temperature of 165°F.
- When the sweet potatoes are finished cooking, allow them to cool for 5-10 minutes before using a knife to slice down the center, then use a fork to pry the center open. Lightly mash the center with a fork.Fill the sweet potatoes with the chicken and corn mixture, then top with the Chili Lime Crema, diced tomatoes, avocado, and cilantro. Enjoy!
Notes
- This recipe can also be made with russet potatoes or yams.
- If you have leftover crema, you can store it in the fridge for 3-4 days. It’s great for dipping veggies or french fries and can also be used as a salad dressing!
Oh what a fantastic stuffed sweet potato! All the flavors work so well together! Thank you so much!
You have totally upped Taco night with this taco stuffed sweet potatoes. Everything I love in one delicious bite. Yum!
Made this last night and my whole family loved it! Thanks!!
What a great idea. The Mexican flavors worked really well with the sweat potato. Everyone was raving about them.