Taco Stuffed Sweet Potatoes

5 from 4 votes

Zesty, savory, and just a touch sweet, these Taco Stuffed Sweet Potatoes are a great weeknight dinner with a homemade chili lime crema!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: taco stuffed sweet potatoes

Servings:

Calories: 825kcal

Author: Jordan

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!

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!