Taco Loaded Sweet Potatoes
These Taco Loaded Sweet Potatoes combine the savory flavors of tacos with the natural sweetness of baked sweet potatoes. A quick, healthy, and family-friendly meal perfect for busy nights!
$16.71 per recipe / $2.09 per serving
If you love tacos and sweet potatoes, get ready for the perfect mash-up!
These Taco Loaded Sweet Potatoes are a delicious and nutritious twist on taco night, packed with savory seasoned plant-based meat, melty cheese, and all your favorite toppings.
The natural sweetness of the potatoes pairs perfectly with the bold, zesty flavors of the taco filling, making this an easy, family-friendly meal you’ll want to put on repeat.
This recipes works because it’s:
- Nutrient-Packed: The sweet potatoes are a great source of fiber, vitamins, and minerals, making them a healthy and filling base for the taco toppings.
- Quick & Easy: With just a few simple steps and 30 minutes in the oven, this recipe comes together quickly and easily, making it a perfect choice for busy weeknights.
- Family-Friendly: With familiar taco ingredients, this recipe is sure to please even the pickiest eaters. Plus, it’s fun to build your own loaded sweet potato, making it a great meal for kids to get involved in.
- Meal Prep Friendly: You can easily make extra taco meat and sweet potatoes for a quick lunch or dinner later in the week. It’s a great make-ahead option for busy days.
Step-by-Step Instructions
Preheat the oven to 400 degrees Fahrenheit.
Wash and dry 4 medium sweet potatoes.
Carefully cut each sweet potato in half and drizzle with olive oil. Place cut side down on a baking sheet and cook in the oven for 30 minutes or until tender.
While the potatoes are cooking, make 4.5 ounces of plant-based taco meat according to package directions.
Add 15 ounces of drained and rinsed cooked pinto beans to the meat when it’s done cooking.
Top each sweet potato half with some taco “meat”, shredded cheese, pico de gallo, Greek yogurt, and fresh cilantro.
Recipe Tips and Substitutions
You can definitely use regular taco meat instead of plant-based. You would just prepare the meat however you do for regular tacos.
Greek yogurt is a great alternative to sour cream because it has so much more protein. But if sour cream is all you have, it’s a great option too.
Additional topping ideas include: sliced avocado, jalapeños, shredded lettuce, salsa, cilantro lime dressing, or even a squeeze of lime for extra zest.
Serve This With
This meal goes great with:
- Chips and guac
- Cowboy Caviar
- Cilantro Lime Rice
- Cornbread
- Sautéed Veggies
Recipe Costs
This recipe costs $16.71 to make which is $2.09 a serving! It’s super affordable, especially if you can find the plant-based taco meat and sweet potatoes on sale. And if you can’t find the plant-based meat on sale, you can just make your own with lentils, TVP, or just beans and taco seasoning!
- Sweet potatoes – $5.08
- Olive oil – $0.80
- Plant-based taco meat – $7.48
- Pinto beans – $1.25
- Shredded cheese – $0.50
- Pico de gallo – $1.00
- Greek yogurt – $0.50
- Cilantro – $0.10
FAQs
Yes! While sweet potatoes bring a natural sweetness that pairs perfectly with the taco flavors, you can substitute regular russet potatoes if you prefer. Just keep in mind that the texture and flavor will be a bit different.
You can bake the sweet potatoes and prepare the taco meat ahead of time. Store both in the fridge, then reheat before assembling the loaded sweet potatoes. This makes for a great meal prep option!
Store any leftover taco-loaded sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven or microwave until heated through. The sweet potatoes may soften slightly when reheated, but they will still taste delicious!
If you prefer a meat version, you can easily swap the plant-based taco meat with ground beef, turkey, or chicken. Just cook the meat with taco seasoning before adding the beans and toppings.
Taco Loaded Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 4 Tablespoons olive oil
- 4.5 ounces plant-based taco meat, I like Rollingreens brand
- 15 ounces canned pinto beans, drained and rinsed
- shredded cheese
- pico de gallo
- Greek Yogurt
- fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and dry 4 medium sweet potatoes.
- Carefully cut each sweet potato in half and drizzle with olive oil. Place cut side down on a baking sheet and cook in the oven for 30 minutes or until tender.
- While the potatoes are cooking, make 4.5 ounces of plant-based taco meat according to package directions.
- Add 15 ounces of drained and rinsed cooked pinto beans to the meat when it's done cooking.
- Top each sweet potato half with some taco "meat", shredded cheese, pico de gallo, Greek yogurt, and fresh cilantro.
