Mexican Stuffed Sweet Potatoes
These stuffed sweet potatoes are a delicious and easy dinner that are perfect for meal prep! They’re stuffed with a Mexican beef filling and topped with all your favorites like guac and shredded cheese.
These Mexican stuffed sweet potatoes might just be one of my new favorite dinner recipes. I’m always a fan of anything sweet potato if I’m being honest, especially these mashed sweet potato breakfast bowls. Mexican food is one of my favorites so we have the best of both worlds with this fan favorite dinner recipe! I’m not huge into meal prep because I cook all the time for my job anyway, but for those of you who meal prep, this recipe is perfect for you.
We have perfectly baked sweet potatoes filled with a simple Mexican ground beef filling that’s similar to the filling for my crispy beef tacos and there’s so many things you can top these off with. I love my homemade pico de gallo, fresh guacamole and a side of my Spanish rice. If you really want to be fun, have my blackberry margarita while you cook!
Everything stores well in the fridge so you can make extra potatoes and a double batch of the beef filling and you have lunch and dinner for days on end. Serve with my cilantro lime crema or chipotle aioli.
Tips before we get started…
- I don’t recommend microwaving the sweet potatoes because they will not be as sweet and this tends to dry them out a bit too much.
- I used ground beef, but you can absolutely swap for ground turkey, chicken or even a plant-based ground for a vegetarian/vegan option.
- This recipe calls for chicken broth for the beef filling. I love using this for a bit more flavor, but you can absolutely just swap for water if you don’t have any broth on hand!
How to make stuffed sweet potatoes
Preheat the oven to 400 degrees Fahrenheit. Wash your potatoes and dry well. Stab each with a fork a few times and place on a baking sheet with parchment paper.
Bake for about 45-60 minutes or until easily pierced with a fork. Exact bake time will depend on the size of your potatoes!
Meanwhile, heat a large skillet over medium heat and add the ground beef. Once it starts to brown, add in the diced onion and cook until the beef is cooked through.
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Mix in the spices, salt, brown sugar, cornstarch and broth. Stir well to combine, then reduce the heat to low and simmer until the mixture thickens. Stir in the corn and cilantro. When the potatoes are done, slice in half lengthwise and lightly mash the inside.
Scoop the filling into the potatoes, then top with the tomatoes, cheese, guac, extra cilantro or whatever else you like. I also love a drizzle of my cilantro lime crema! Try my gluten free enchiladas next!
Tips for baking sweet potatoes
There are a few ways you can bake sweet potatoes. Both turn out amazing, but one saves a bit of time so this is the option I generally opt for when I’m in a rush. You can wrap the potatoes in foil if you want, but I have yet to see that it makes a bit of difference, so totally up to you!
The fast(er) way: Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the sweet potatoes to remove and dirt. Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat cut side up. Bake for about 30-40 minutes or until easily pierced with a fork.
The long way: Preheat the oven to 400 degrees Fahrenheit. Wash and dry the sweet potatoes and use a fork to poke a few holes in them. Place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat. Bake for about 60 minutes, depending on how big the sweet potatoes are. Make sure they can be easily pierced with a fork before removing from the oven.
How to store
I suggest storing the baked sweet potatoes and ground beef filling separately for best results. They will each keep for about 4 days stored in air tight containers. To reheat, I like to add the sweet potatoes into the oven at 400 until warm through the center, and then reheat the beef filling either on the stove with a splash of water until warm or in the microwave for about 1 minute.
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Mexican Stuffed Sweet Potatoes
by: claire cary
Ingredients
Potatoes & Filling
- 4 medium sweet potatoes
- 1 pound ground beef
- ½ red onion diced
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon brown sugar depending on brand and preference
- 1 teaspoon cornstarch
- ⅔ cup chicken broth or any broth
- 1 cup corn
- ½ cup cilantro diced
For serving
- ½ cup diced tomato
- ½ cup shredded Mexican cheese
- ½ cup guacamole
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash your potatoes and dry well. Stab each with a fork a few times and place on a baking sheet with parchment paper.
- Bake for about 45-60 minutes or until easily pierced with a fork. Exact bake time will depend on the size of your potatoes!
- Meanwhile, heat a large skillet over medium heat and add the ground beef. Once it starts to brown, add in the diced onion and cook until the beef is cooked through.
- Mix in the spices, salt, brown sugar, cornstarch and broth. Stir well to combine, then reduce the heat to low and simmer until the mixture thickens.
- Stir in the corn and cilantro. When the potatoes are done, slice in half lengthwise and lightly mash the inside.
- Scoop the filling into the potatoes, then top with the tomatoes, cheese, guac, extra cilantro or whatever else you like. I also love a drizzle of my cilantro lime crema!
Notes
- I don’t recommend microwaving the sweet potatoes because they will not be as sweet and this tends to dry them out a bit too much.
- I used ground beef, but you can absolutely swap for ground turkey, chicken or even a plant-based ground for a vegetarian/vegan option.
- This recipe calls for chicken broth for the beef filling. I love using this for a bit more flavor, but you can absolutely just swap for water if you don’t have any broth on hand!
Comments
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I had a HUGE sweet potato that was about the size of 3 or 4 regular sweet potatoes. I used the baking method suggested in the notes where I cut it in half and baked it and it still took 1-1/2 hours before it was soft. However, it turned out perfectly that way. My husband and I split one half and we’re looking forward to the other half as leftovers. The meat mixture had a really good flavor. My husband asked me to make it again and we discussed trying it with chorizo or Impossible meat as other options for future variety.
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Great recipe but 2 sweet potatoes was not enough for all that quinoa and beans. Also it took much more than 10 minutes. Overall this was a nutritional and tasty vegan cowboy meal.
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Lovely recipe! Happy it came together quickly! Very yummy! First recipe of yours I’ve tried. Have my eye on your Vegan Roasted Cauliflower Tacos! Have everything on hand and going to make that recipe next. Wrote down: Baked Peanut Tofu Bowls. I think both will be very good! Thanks so much for posting!!!!!
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Love it! Can’t wait to hear what you think! Thanks, Donna.
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Made this for dinner. It was great. Husband really liked it.
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Thank you, Cheri!
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Haven’t made this yet but I’m going to ASAPand I know this will be excellent!! Thanks so much for such a perfect idea.
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Love this so much! I even ate the leftovers cold and it was still delicious
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