Roasted to perfection and brimming with a savoury beef taco filling, these are topped with all your favourite goodies. Sweet potatoes are packed with vitamins and fibre, making this a delicious and wholesome meal!
2 medium
diced
minced
canned, fire-roasted if possible
for topping
grated, for topping
for topping
chopped, for topping
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pierce the sweet potatoes several times with a fork, rub them with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Place them on a baking tray lined with baking paper.
Roast the sweet potatoes for 35-40 minutes, or until they are tender when pierced with a fork. Once cooked, carefully remove them from the oven and set aside to cool slightly.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced white onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the beef mince to the pan with the onion and garlic. Break up the mince with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
Stir in the chilli powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant. Add the canned diced tomatoes (undrained) and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavours to meld.
Once the sweet potatoes are cool enough to handle, carefully slice them lengthwise down the middle, being careful not to cut all the way through. Fluff the flesh with a fork. Spoon a generous amount of the beef taco filling into each sweet potato.
Top each stuffed sweet potato with your favourite toppings, such as guacamole, grated cheddar cheese, sour cream, and fresh chopped coriander.
Serve immediately and enjoy your delicious taco-stuffed sweet potatoes!
For an extra kick, add a pinch of cayenne pepper or a finely diced jalapeño to the beef filling.
If you prefer a vegetarian option, swap the beef mince for black beans or a plant-based mince alternative.
To make ahead, prepare the taco filling and store it in an airtight container in the fridge for up to 3 days. Reheat gently before stuffing the freshly roasted sweet potatoes.