Taco Loaded Sweet Potato

This taco-loaded sweet potato recipe is macro-friendly and a great way to hit your protein goals. The sweet potato serves as your carb, while lean ground beef seasoned with taco seasoning brings full-flavor overload. It is all topped with refreshing pico de gallo for a bright, citrusy finish. Try out this taco-loaded sweet potato recipe, which is also perfect for meal prep for the week!

Why You’ll Love This Taco Loaded Sweet Potato Recipe

• Easy weeknight meal: These taco loaded sweet potatoes come together with simple ingredients and don’t require complicated cooking techniques.
• Packed with flavor: Seasoned taco beef, fresh pico de gallo, creamy Greek yogurt, melted cheese, and jalapeños give every bite a delicious mix of savory, fresh, creamy, and spicy flavors.
• Naturally filling: Sweet potatoes and lean ground beef make this a satisfying meal that will keep you full.
• Perfect for meal prep: Roast the sweet potatoes and cook the taco beef ahead of time, then assemble with fresh toppings when you’re ready to eat.

Ingredients

Sweet Potatoes

• 2 medium sweet potatoes
  • The main carb that holds everything
• 1 tablespoon olive oil
  • Helps roast the sweet potatoes
• Paprika
  • Add smokiness
• Garlic powder
  • Adds flavor
• Salt
  • Enhance flavor

Taco Beef

• 1 lb lean ground beef
  • The main protein
• 1 packet taco seasoning
  • Blend of seasoning for the ground beef
• ¼ cup water
  • Helps distribute the spices
• 1 teaspoon olive oil
  • Sear the ground beef

Pico de Gallo

• 2 tomatoes, finely diced
  • Base for the pico de gallo
• ⅓ cup finely diced onion
  • Adds sharpness
• 2 tablespoons chopped cilantro
  • Adds a refreshing bite
• 1 tablespoon fresh lime juice
  • Brings acidity
• Jalapeño, finely diced, to taste
  • Adds a spicy kick
• Salt, to taste
  • Adds flavor

Toppings

• Shredded cheese
  • Adds cheesiness
• Plain Greek yogurt
  • Adds creaminess

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Preheat the oven to 400°F. Cut the sweet potatoes in half lengthwise and place them cut-side up on a baking sheet. Drizzle with olive oil and season with paprika, garlic powder, and salt. Flip the sweet potatoes so the cut side is facing down.

Roast for 45–60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

While the sweet potatoes roast, combine the diced tomatoes, onion, cilantro, lime juice, jalapeño, and salt in a bowl. Stir well and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the ground beef and let it brown undisturbed for a few minutes before breaking it apart. Continue cooking until browned and cooked through.

Add the taco seasoning and water. Stir well and simmer for a few minutes until the sauce thickens and coats the beef.

Place the roasted sweet potato halves on plates. Use a fork to gently fluff the inside of each potato while keeping the skin intact.

Top each sweet potato with taco-seasoned ground beef, shredded cheese, fresh pico de gallo, and Greek yogurt.

Enjoy!

Taco Loaded Sweet Potato Tips

Roast until very tender: The sweet potato should be soft enough to easily pierce with a fork. Larger potatoes may need extra time.

Let the beef brown: Allow the ground beef to cook undisturbed for a few minutes before breaking it apart for better browning and flavor.

Simmer the taco meat: After adding the taco seasoning and water, let it simmer until the liquid thickens and coats the beef.

Storage Tips

Refrigerate: Store assembled taco sweet potatoes in an airtight container in the refrigerator for up to 3–4 days. Store toppings separately: For the best texture, keep the pico de gallo and Greek yogurt until ready to serve.

Reheat gently: Reheat the sweet potato and taco beef in the microwave or oven until warmed through.

Meal prep: Store the roasted sweet potatoes and taco beef separately so you can easily assemble fresh portions throughout the week.

Ingredient Substitutions

Sweet potatoes → Yukon Gold or russet potatoes for a more savory loaded potato.

Ground beef → Ground turkey, ground chicken, or plant-based ground meat.

Greek yogurt → Sour cream

Jalapeño → Serrano pepper for more heat

Lime juice → Fresh lemon juice in a pinch

What to Serve With Taco Loaded Sweet Potatoes

Black bean salad: Adds extra protein, fiber, and freshness.

Guacamole and tortilla chips: An easy side for scooping up any extra toppings.

Frequently Asked Questions

Can I make these vegetarian?

Yes. Replace the ground beef with black beans, pinto beans, lentils, or your favorite plant-based taco meat.

How do I know when the sweet potatoes are done?

They are ready when a fork or knife slides easily into the center with very little resistance. Larger sweet potatoes may need additional roasting time.

Common Mistakes

• Underbaking the sweet potatoes: They should be completely tender in the center. If they are still firm, give them more time in the oven.
• Not browning the beef: Let the ground beef sit for a few minutes before stirring so it develops better flavor and color.
• Making the taco meat too watery: Simmer the beef after adding the seasoning and water until the liquid has mostly cooked off.

If you enjoyed this taco loaded sweet potato recipe, you might also like my Korean ground beef sweet potato recipe or my creme brulee sweet potato recipe.

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.