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Homemade Taco-Stuffed Sweet Potatoes with Avocado Crema recipe photo
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Taco-Stuffed Sweet Potatoes with Avocado Crema

This Taco-Stuffed Sweet Potatoes with Avocado Crema recipe is a vibrant, wholesome weeknight meal bursting with bold taco flavors and creamy goodness.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Healthy, Quick, Weeknight
Servings: 4 servings

Ingredients

  • 4 medium sweet potatoes for stuffing and baking
  • 1 pound ground turkey lean protein base
  • 1 tablespoon chili powder adds smoky heat and depth
  • 1 teaspoon cumin earthy and warm
  • 1 teaspoon garlic powder for savory undertones
  • 1 teaspoon onion powder enhances overall flavor
  • 1/2 teaspoon salt balances seasoning
  • 1/4 teaspoon black pepper adds subtle kick
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 cup diced tomatoes
  • 1 avocado ripe, for crema
  • 1/4 cup Greek yogurt for crema
  • 2 tablespoons lime juice brightens crema
  • 1/4 cup chopped cilantro divided for crema and garnish
  • optional toppings diced red onion, shredded cheese, salsa

Instructions

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 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.

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing Bowl
  • Fork and knife
  • Measuring Spoons and Cups

Notes

  • Roast sweet potatoes whole for soft, naturally sweet bases that contrast with savory filling.
  • Store avocado crema separately to prevent browning when refrigerating leftovers.
  • Customize filling by swapping proteins or adding extra veggies like bell peppers or spinach.