Bringing tacos to a whole new level with Taco-Stuffed Sweet Potatoes.
A Whole30 and Paleo version of tacos that is sure to become a favorite for everyone around the table.
Hey, guys, it’s Ana from Ana Ankeny.com sharing another one of my family favorite and super simple Whole30 recipes. We have an array of special dietary needs (and super picky eaters) so I know how tricky it can be to find recipes to fit everyone’s ticket. My goal is to share recipes, both dinners and sweet treats that will satisfy your cravings and nourish your body. I share more daily eats and kids’ snacks on my Instagram account, hope to see you there. But now, back to the drool worthy Tacos!
We all love tacos, right? So Taco Tuesday turned into a weekly must…
But then we ran into a little situation of how should we serve them if we’re forgoing the tortilla soft shells, corn shells, and chips to scoop the taco meat up with. Don’t get me wrong, those are all delicious ways to house a taco, but if you’re like me and want a more gluten-free and preservative-free way of eating, they’re off limits. Enter the sweet potato…Taco-Stuffed Sweet Potatoes make for an easy prep-ahead recipe that will make a tasty addition to your menu. @whole30-friendly! Click To Tweet
Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!
I turned a simple baked sweet potato into Taco-Stuffed Sweet Potatoes.
And it’s one of the best plans a busy mom could come up with. Baking a sweet potato takes minimal effort, and about 15 minutes of prep work for the taco meat and cutting up all the toppings, it makes for an easy weeknight dinner. I’ll serve it two ways, one is where I make the full taco in the kitchen and serve it up, the other is more of a taco bar style. Everyone around the table will get a baked sweet potato, and the taco meat and toppings are in the middle of the table and they can choose their own. If you’re serving kids, the latter way is the best as they get exactly what they want and no tears are shed!
Making a batch of these Taco-Stuffed Sweet Potatoes during your meal prep will be a great addition to your menu.
They’re quick to make, keep very nicely in the fridge, & leftovers for lunches are ahhhh-mazing. And remember to take the time to make your own taco seasoning as it’s free of sugar, preservatives and high amounts of sodium like what you would find in the pre-packaged seasoning mixes. The Homemade Taco Seasoning is better tasting too, everyone I’ve shared it with agrees!
It’s your turn to give my Taco-Stuffed Sweet Potatoes a try!
Taco Stuffed Sweet Potatoes
- 1 lb. grass-fed ground beef (can substitute for turkey or bison)
- 1½ Tbsp Homemade Taco Seasoning (add more to taste)
- 4 small to medium sweet potatoes
- 10–12 cherry tomatoes, diced
- 1 jalapeño, sliced
- 1 avocado, diced
- 1 bunch fresh cilantro, chopped
- 1 lime, cut to wedges
- 4–6 scallions, diced
- Fresh salsa
- Organic sour cream (can substitute yogurt – for Whole30 friendly use Kite Hill Plain Yogurt)
- Organic shredded cheese such as Organic Valley (omit for dairy-free or Whole30-friendly)
- Preheat oven to 375ºF. Cover baking sheet with parchment paper, place washed and dried sweet potatoes on baking sheet and bake for 30-40 minutes or until fork pokes through to the middle easily.
- While sweet potatoes are baking make the taco meat. Add ground beef to a medium skillet and begin cooking over medium-high heat. Using a spatula, break meat into small pieces. Once meat is cooked through, add the homemade taco seasoning, stirring together. Feel free to add additional taco seasoning to taste.
- Serving: On a plate, place one sweet potato. Using a knife, slice the top of the potato open lengthwise. Using a fork, mash the inside of the sweet potato a little and create a “well” to make room for the taco meat. Add desired amount of taco meat, top with tomatoes, jalapeño slices, avocado, fresh cilantro, and scallions. Using one lime wedge, squeeze fresh juice over the top.
- Add shredded cheese and sour cream of choice for a non-Whole30 version.
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Prep-Ahead Tip: Make the taco meat up to 4 days in advance. Store in an airtight container in the fridge. Reheat by transferring to a medium pan over medium heat. Add a little water to the pan as well.
To Freeze: Allow meat to cool, then store in an airtight container or freezer-friendly bag for up to 2-3 months in the freezer.
- Serving Size: 1/4 taco meat 1 sweet potato (no toppings)
- Calories: 375
- Fat: 11 g
- Sodium: 270 mg
- Carbohydrate: 40 g
- (Fiber: 6 g
- Sugar: 8 g)
- Protein: 25 g
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