There’s something hearty and comforting about a stuffed sweet potato that’s both wholesome and flavorful.
These turkey taco stuffed sweet potatoes combine tender roasted sweet potatoes with a savory taco filling made from lean turkey, black beans, salsa, and spices.
Finished with melted cheese, fresh cilantro, and lime, they’re the perfect balance of comfort food and healthy eating.
Why You’ll Love This Recipe
It’s a complete meal in one—protein, fiber, veggies, and healthy carbs.
The taco-seasoned turkey filling is bold, flavorful, and satisfying.
Sweet potatoes add natural sweetness that pairs beautifully with savory toppings.
It’s versatile—great for meal prep, family dinners, or even weeknight lunches.
What You’ll Need (Ingredient Highlights)
Sweet potatoes serve as the base, naturally sweet and nutrient-dense.
Lean ground turkey makes the taco filling lighter without losing flavor.
Black beans add protein, fiber, and heartiness.
Salsa keeps the filling moist and adds zesty flavor.
Spinach provides extra greens that wilt right into the mix.
Monterey Jack cheese melts perfectly for a creamy finish.
Pro Tips Before You Start
Roast sweet potatoes until fork-tender; size will affect cooking time.
Don’t skip draining the beans—they’ll make the filling too watery.
Brown the turkey well for depth of flavor.
If short on time, you can microwave sweet potatoes before stuffing.
How to Make Turkey Taco Stuffed Sweet Potatoes
Step 1 – Roast the sweet potatoes
Preheat oven to 425°F (218°C).
Wash sweet potatoes, poke holes with a fork, and roast on a baking sheet for 50–60 minutes until tender.
Reduce oven to 350°F (177°C).
Step 2 – Prepare the filling
Heat olive oil in a skillet over medium-high heat.
Add onion and bell pepper; sauté until softened, about 4 minutes.
Stir in garlic for 30 seconds.
Step 3 – Cook the turkey
Add ground turkey and spices (chili powder, cumin, paprika, smoked paprika, oregano, salt, and pepper).
Break apart and cook until browned, 6–8 minutes.
Step 4 – Add beans, salsa, and spinach
Stir in salsa, black beans, and spinach.
Cook until spinach wilts, 1–2 minutes.
Remove from heat, then mix in cilantro and lime juice.
Step 5 – Assemble the sweet potatoes
Slice each roasted sweet potato open.
Scoop out a bit of the inside to make room for filling.
Stuff each with turkey mixture, then top with cheese.
Step 6 – Bake and serve
Return stuffed potatoes to the oven for 5–10 minutes, until cheese melts.
Serve hot with extra cilantro and lime wedges.
What to Serve It With
Pair with a simple green salad for a balanced meal.
Serve alongside tortilla chips and guacamole for a Tex-Mex spread.
Enjoy with Mexican rice or cauliflower rice for extra texture.
Variations / Substitutions
Use ground chicken or beef instead of turkey.
Swap Monterey Jack with cheddar or pepper jack for spice.
Add corn kernels or diced zucchini for extra veggies.
Make it dairy-free by skipping cheese or using a plant-based option.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F until warmed through, or microwave for quick meals.
Freeze filling separately and stuff freshly roasted sweet potatoes when ready to eat.
FAQs
Can I cook the sweet potatoes faster?
Yes, microwave them for 6–8 minutes until tender, then finish in the oven for flavor.
Can I make this recipe vegetarian?
Absolutely—skip the turkey and double the beans with extra veggies.
Do I need to peel the sweet potatoes?
No, the skins hold the filling and are edible once baked.
What other beans can I use?
Pinto beans or kidney beans work just as well.
Can I meal prep these?
Yes, roast the potatoes and cook the filling ahead of time, then assemble and reheat when ready to eat.
How do I keep the filling from being too wet?
Drain beans well and use a thicker salsa brand for best results.
Final Thoughts
These turkey taco stuffed sweet potatoes are flavorful, filling, and fun to make.
With roasted sweet potatoes, seasoned turkey, beans, and cheese, they’re a delicious twist on taco night.
Perfect for meal prep or family dinners, this recipe is one you’ll come back to again and again.
Turkey Taco Stuffed Sweet Potatoes
Ingredients
Method
- Preheat oven to 425°F (218°C). Wash and poke sweet potatoes with a fork.
- Roast 50–60 minutes until fork-tender. Lower oven to 350°F (177°C).
- Heat oil in a skillet. Sauté onion and bell pepper 4 minutes. Add garlic, cook 30 seconds.
- Add turkey, spices, salt, and pepper. Brown 6–8 minutes.
- Stir in salsa, beans, and spinach. Cook 1–2 minutes until spinach wilts.
- Remove from heat, stir in cilantro and lime juice.
- See full steps with tips & photos → https://theboatshedcafe.com/turkey-taco-stuffed-sweet-potatoes/
Notes
- For a spicier version, add jalapeños or extra chili powder.
- Can be made dairy-free by skipping the cheese or using a vegan alternative.
- Leftovers store well in the fridge for up to 3 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.