Taco Stuffed Sweet Potatoes

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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

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.
2 medium size sweet potatoes
Meanwhile, combine the Greek yogurt, lime juice, tajin, chili powder, garlic powder, and salt in a small mixing bowl. Set this aside until later.
1/2 cup Greek yogurt, 1/2 lime,, 1 tsp Tajin, 1/4 tsp chili powder, 1/4 tsp garlic powder, pinch of salt
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.
1 tbsp olive oil, 1 lb ground chicken
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.
1.31 oz taco seasoning,, 1/2 cup frozen corn, 2 tbsp water
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!
1/4 cup diced tomato, 1 avocado,, 1/4 cup cilantro

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!