I’m constantly developing and testing new recipes, but there are still some favorite meals I always make on repeat. When I need something reliably delicious that’s going to keep me full, I’m most likely cooking my Taco Stuffed Sweet Potatoes. They’ve been on my dinner rotation for years, and I’m finally sharing them as an official recipe!
This is a perfect back-pocket meal you can easily memorize (yes, it’s that easy!) that doesn’t compromise on protein, plants, or fiber 🤝 And if you love today’s recipe, try the Buffalo Chickpea Stuffed Sweet Potatoes from Don’t Think About Dinner (p. 150!).
I just got back from my trip to NYC, where I did a really fun cookbook club with ButcherBox’s incredible chef-in-residence Ashley Lonsdale! We enjoyed recipes from Don’t Think About Dinner (using their incredible assortment of proteins, of course!), including bites of French Onion Meatball Skillet, Salmon Bites with Coconut Rice, Barbecue Chicken Chopped Salad, Steak with Chimichurri, Tahini Chocolate Chip Cookie Bars, and more! We even did a recipe demo of my fave Cheesy Pork, Pepper, and Onion Breakfast Biscuits, which everyone took home!
Ashley and I talked about the ButcherBox values we share: making cooking approachable and sustainable, using flexible ingredients to keep meals interesting, and structuring your week with a bit of planning to get it all done. ButcherBox has incredible practices: they prioritize animal care and living conditions to naturally enhance nutrient levels and never use antibiotics or added hormones.
My tip for actually making it all easier? Stock your freezer! It sounds simple, but having a steady rotation of high-quality proteins on hand cuts down on last-minute grocery runs and makes cooking at home feel a whole lot easier. Lately, I’ve been keeping ButcherBox ground beef, chicken thighs, and my fave GF chicken nuggets stocked to make things easy. When I’m making my Taco Stuffed Sweet Potatoes, I grab a pound of their ground beef right from the freezer! Everything ships straight to your door and you can build your box with what works for you. A box also makes a great gift for a postpartum friend, new homeowners, or Father’s Day!
🥩 Special offer: use code JENNEATS for $60 off ($20 off your first three boxes) plus a free special offer, like free ground beef for LIFE, of your choice!
📣 Today’s recipe is straight from this week’s full dinner plan. For the rest of the recipes, the color-coded grocery list, prep day plan, and more, head here! As a paid subscriber, you get dinner plans, bonus recipes, special guides, and a meal prep plan to your inbox every month. Try it out with a 7-day free trial!
Let’s cook!
Less than 10 ingredients needed. This one is truly so simple, I’m not sure I can emphasize this enough!! Prep takes just about 10 minutes, which includes slicing the potatoes and measuring out your other (few) components. Couldn’t be easier!
Roast your sweet potatoes. Like, really, really roast them. If you feel like your sweet potatoes don’t ever really taste that sweet, you’re probably not roasting them long enough! The color on top indicates the flavor has developed, and you’re ready to pull them. Roasting face down helps with this!
Make the filling. I typically use lean ground beef (highly recommend ButcherBox 85% lean), but you can use ground chicken, turkey, or whatever ground meat you like. My shortcut is a taco seasoning packet, but see the notes for homemade taco seasoning.
Choose your own adventure. Once the potatoes are roasted, mash ‘em, and top them off. Start with the beef, then pile on to your heart’s content. I usually go with shredded cheese, avocado, and salsa. For melty cheese, pop them back in the oven for a few min!
Taco Stuffed Sweet Potatoes
serves 4 | prep time: 10 minutes | cook time: 30 minutes
gluten-free, dairy-free option, nut-free
INGREDIENTS
For the Sweet Potatoes
4 medium sweet potatoes, halved lengthwise
olive oil
kosher salt
For the Taco Meat
olive oil
1 pound ground beef (85% lean)
1 taco seasoning packet (about 3 tablespoons, see notes to make it yourself)
For Topping
Salsa of choice
1 ripe avocado, pitted and mashed
1 lime, quartered
roughly chopped cilantro leaves
optional toppings: shredded cheddar cheese, pickled jalapeños, pickled onions, hot sauce
INSTRUCTIONS
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Place the halved sweet potatoes on the sheet pan and drizzle with olive oil, then sprinkle with a pinch of salt. Use clean hands to coat the sweet potatoes evenly with the oil and salt, then turn them cut-side down on the sheet pan, spacing them evenly apart. Bake on the bottom rack of the oven until fork-tender and crisp, 28 to 30 minutes. Note: Cook time may vary depending on the potato's size.
Meanwhile, make the taco meat: heat a drizzle of olive oil in a large skillet over medium heat until shimmering. Add the ground beef and cook, stirring and breaking into small pieces until browned all over, 6 to 8 minutes.
Once the beef is browned and crumbled, mix in the taco seasoning, plus 1/3 cup of water. Bring to a simmer and stir until the seasoning is fully incorporated into the beef mixture. Remove from the heat.
Flip the cooked sweet potatoes over on the sheet pan, then divide them among four plates (2 halves per plate). Gently mash the sweet potato inside the skin and evenly divide the ground beef mixture on top. Top each half with salsa, mashed avocado, and any other toppings of choice. Squeeze the lime wedge over the top and sprinkle with chopped cilantro.
Store it: Refrigerate the meat, sweet potatoes, and toppings in separate sealed containers for up to 4 days. The taco meat can be frozen for up to 3 months.
Reheat it: From refrigerated, microwave the meat mixture and sweet potatoes until warm, about 2 minutes. Serve with toppings of choice. If frozen, thaw the meat in the refrigerator for at least 8 hours, or overnight. Follow microwave instructions to reheat.
recipe notes
Customize your toppings with shredded cheddar cheese, pickled jalapeños, pickled onions, or hot sauce.
I used 85% lean ground beef. Swap the beef for ground turkey or chicken. Use grated tofu or plant-based crumbles for a vegetarian option.
Homemade taco seasoning: Mix together 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper in a small bowl.
If you’re planning to make these later in the week, get ahead on meal prep: make the taco meat now and freeze it until you need it. Make a double batch for next time while you’re at it!
If you make today’s recipe, let me know and share it with a friend!
what I’m prepping
Cauliflower Pizza Skillet: This DTAD recipe has been popular in the chat this month! I love seeing all your at-home pics—keep them coming! If you haven’t made this one yet, it’s packed with protein and veggies but tastes like pizza. Page 204 of DTAD!
Bacon, Egg, and Cheese Scones: I’m so excited to share this new recipe with you on Friday!! I shared a quick glimpse of these earlier this month—the fam all approved. If you like my breakfast biscuits, you’ll love these!
what I’m loving
Satin skirt: Admittedly, this satin skirt was a panic purchase that ended up working in my favor! I love the color for spring, and it stayed wrinkle-free even with an afternoon of sitting. Bonus points: so many colors to choose from!
Local farms! I love local produce year-round, but now that it’s spring, all the stands and stores around here are opening up for the season, and I am so excited. Since we moved, we’re closer than ever to some incredible family farms. If you’re able, I highly recommend getting your weekly produce from a local spot for this week’s dinner plan.
what I’m recommending
Cookware 101: I shared a post this week covering the most common types of cookware, how to use and clean them, and more! If you missed it, make sure you check it out, and you might learn something new. Knives/cutting boards included!
Butcher Box: The bacon is perfect in a breakfast sandwich and I’m going through bags of the gluten-free chicken nuggets at an alarming rate. Get $20 off your first 3 boxes + a special offer of your choice with code JENNEATS.
I hope you all have a great Sunday! Let me know if you make today’s recipe and don’t forget to send pics in our chat. If you’re looking for the April breakfast and lunch prep plan, head here! If you’re looking for the dinner plan archive, head here.
I like to do this with sloppy joes, too! I use a seasoning packet for the meat. So good.
Sweet potatoes as a taco base is genuinely brilliant! I love how this checks every box: protein, fiber, flavor, and it actually keeps you full. The combination of taco filling with the natural sweetness of the potato sounds incredible. Adding this to my dinner rotation this week for sure.