August 11, 2021

Taco Stuffed Sweet Potatoes

You can stuff anything into a sweet potato and it takes the dish to another level. If you eat Paleo or are on a Whole30, you may get tired of filling lettuce leaves with protein and sauces. That’s where the sweet potato will change your life. It changes the dish and makes it better. I used Japanese sweet potatoes because they are my favorite, but any sweet potato variety will work.

Taco Stuffed Sweet Potatoes

This Whole30 and Paleo stuffed sweet potato makes a great meal that's easy and flavorful.



  • 4 medium sweet potatoes
  • 1 lb. ground beef
  • 1/2 small yellow onion, small dice
  • 3 garlic cloves, minced
  • 1 T avocado oil, plus more for roasting the sweet potatoes
  • 1 T + 1 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp ground chipotle powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp sea salt
  • salsa of choice
  • lettuce, chopped
  • avocado
  • cilantro, roughly chopped

  1. Preheat the oven to 400 degrees. Place the sweet potatoes on a parchment-lined sheet pan and drizzle the potatoes with avocado oil. Rub them to evenly distribute the oil. Place the sheet pan in the oven and bake the sweet potatoes for 60 minutes.
  2. In a medium sauté pan on medium heat, add 1 tablespoons of avocado oil, onion, and garlic. Sauté the mixture for about 5 minutes. The onions should be translucent and the mixture should be fragrant. Add the ground beef, breaking it up into small pieces, and cooking until the meat is no longer pink.
  3. Add the cumin, chili powder, chipotle powder, smoked paprika, ground coriander, and sea salt. Continue cooking the beef, occasionally stirring, for 2-3 additional minutes. Remove from the heat and set aside.
  4. Once the potatoes are fully cooked, warm the ground beef and slice the potatoes down the middle. Do not slice them completely through, only about 3/4 into the potato. Stuff the potatoes with the beef mixture, evenly dividing between the four potatoes.
  5. Top each sweet potato with salsa, lettuce, avocado chunks, cilantro, and serve immediately.


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