Taco-Stuffed Sweet Potatoes with Avocado Crema

Sweet potatoes are a canvas for some of the most vibrant, comforting meals you can imagine, and when stuffed with zesty turkey taco filling and topped with a silky avocado crema, they transform into a dinner that’s as nourishing as it is delicious. This recipe for Taco-Stuffed Sweet Potatoes with Avocado Crema is a perfect weeknight meal that balances hearty protein, wholesome veggies, and creamy goodness in every bite. Whether you’re craving something filling after a long day or want a colorful dish to impress guests, these stuffed sweet potatoes deliver a fiesta of flavors with minimal fuss.

Why Taco-Stuffed Sweet Potatoes with Avocado Crema is Worth Your Time

This recipe takes the humble sweet potato to the next level by turning it into a vessel bursting with bold taco-inspired flavors. Ground turkey seasoned with chili powder, cumin, and garlic powder brings a warm, smoky depth, while black beans, corn, and diced tomatoes add texture and freshness. The avocado crema, made with ripe avocado, Greek yogurt, and lime juice, adds a cooling, tangy touch that perfectly balances the savory filling.

Not only is this dish packed with nutrients, but it’s also incredibly easy to customize, making it a fantastic option for busy cooks or those just starting to explore wholesome meal prepping. Plus, its vibrant presentation makes it a hit for casual dinners or meal sharing. If you love the idea of stuffed vegetables, you might also enjoy Roasted Broccoli Cheddar Stuffed Potatoes or the flavorful twist of Taco Stuffed Spaghetti Squash Boats.

The Ingredient Lineup

• 4 medium sweet potatoes – The perfect size for stuffing and baking.
• 1 pound ground turkey – A lean protein base with mild flavor.
• 1 tablespoon chili powder – Adds smoky heat and depth.
• 1 teaspoon cumin – Earthy and warm, a taco essential.
• 1 teaspoon garlic powder – For savory undertones.
• 1 teaspoon onion powder – Enhances the overall flavor.
• 1/2 teaspoon salt – Balances the seasoning.
• 1/4 teaspoon black pepper – Adds a subtle kick.
• 1 can black beans, drained and rinsed – Adds fiber and a creamy texture.
• 1 cup corn (fresh or frozen) – Sweet crunch to contrast the spices.
• 1 cup diced tomatoes – Freshness and juiciness.
• 1 avocado – The creamy base for the avocado crema.
• 1/4 cup Greek yogurt – Adds tang and smoothness to the crema.
• 2 tablespoons lime juice – Brightens and lightens the crema.
• 1/4 cup chopped cilantro – Herbaceous freshness for garnish and crema.
• Optional toppings: diced red onion, shredded cheese, salsa – Customize to your liking.

Gear Checklist

• Baking sheet: For roasting the sweet potatoes.
• Large skillet: To cook the turkey and mix the filling.
• Mixing bowl: To combine the avocado crema ingredients.
• Fork and knife: For prepping and serving the stuffed potatoes.
• Measuring spoons and cups: To get precise seasoning.

Stepwise Method: Taco-Stuffed Sweet Potatoes with Avocado Crema

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape. Place them on a baking sheet and roast for about 45-50 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp, and the insides soft.

Step 2: Prepare the Taco Filling

While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess liquid if necessary.

Add chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the turkey. Stir well to coat the meat evenly in the spices.

Mix in the drained black beans, corn, and diced tomatoes. Cook for another 5 minutes, stirring occasionally, until everything is heated through and the flavors meld together.

Step 3: Make the Avocado Crema

In a small mixing bowl, scoop out the avocado flesh and mash slightly with a fork. Add Greek yogurt, lime juice, and half of the chopped cilantro. Mix until smooth and creamy. Taste and adjust lime juice or salt as needed.

Step 4: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are roasted and cool enough to handle, slice them lengthwise down the center, being careful not to cut all the way through. Gently open the potatoes and fluff the flesh with a fork to create space for the filling.

Spoon the turkey taco mixture generously into each sweet potato. Top each with a dollop of the avocado crema, a sprinkle of the remaining cilantro, and any optional toppings you love, such as diced red onion, shredded cheese, or salsa.

Step 5: Serve and Enjoy

Serve your Taco-Stuffed Sweet Potatoes with Avocado Crema immediately for the best texture and taste. This dish pairs beautifully with a simple green salad or steamed veggies for a complete meal.

Better-for-You Options

• Swap ground turkey for ground chicken or lean beef, depending on preference.
• Use low-fat Greek yogurt or a dairy-free yogurt alternative for a lighter or vegan-friendly crema.
• Increase the beans and corn ratio for more fiber and plant-based protein.
• For extra veggies, add sautéed bell peppers or spinach to the filling.

Behind-the-Scenes Notes

• Roasting the sweet potatoes whole allows for a soft, naturally sweet base that contrasts beautifully with the savory filling.
• The avocado crema doubles as a cooling sauce and a nutritious fat source, enhancing both flavor and mouthfeel.
• Using canned black beans and corn keeps this recipe quick and convenient without sacrificing taste.
• Feel free to prep the filling in advance and reheat when ready to assemble, making this an excellent option for meal prep.

Storing, Freezing & Reheating

Leftover Taco-Stuffed Sweet Potatoes with Avocado Crema can be stored in an airtight container in the refrigerator for up to 3 days. To keep the best texture, store the avocado crema separately and add it fresh when reheating.

For freezing, remove the avocado crema and store the stuffed sweet potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through. Add fresh avocado crema before serving.

Your Questions, Answered

Can I use ground beef instead of ground turkey?

Absolutely! Ground beef works well in this recipe and will provide a richer flavor. Opt for lean ground beef to keep the dish balanced and not overly greasy.

Is it possible to make this recipe vegetarian?

Yes! Simply omit the ground turkey and increase the amount of black beans and corn. You could also add sautéed mushrooms or crumbled tofu seasoned with the same spices for extra protein.

How do I know when the sweet potatoes are done roasting?

They’re done when a fork or skewer easily pierces through the thickest part of the potato. The skin should be slightly crisp, and the flesh inside soft and tender.

Can I prepare the avocado crema ahead of time?

Yes, but since avocado can brown when exposed to air, store the crema in an airtight container with plastic wrap pressed directly onto the surface to minimize browning. It’s best to add it fresh or consume within 24 hours.

Similar Recipes

• Roasted Broccoli Cheddar Stuffed Potatoes – A cheesy, veggie-packed stuffed potato option.
• Taco Stuffed Spaghetti Squash Boats – Another creative take on taco flavors with a squash twist.

That’s a Wrap

Taco-Stuffed Sweet Potatoes with Avocado Crema bring together the best of comfort food and wholesome ingredients in a dish that’s both satisfying and fresh. With the sweet earthiness of roasted sweet potatoes, the hearty, spiced turkey filling, and the creamy, bright avocado crema, this recipe is a guaranteed crowd-pleaser. Whether you’re looking for a nutritious weeknight meal or a show-stopping dish for guests, these stuffed sweet potatoes deliver flavor, texture, and nutrition in every bite. Give this recipe a try, and you may find it becoming a new staple in your dinner rotation!

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