These turkey taco stuffed sweet potatoes are a great way to switch up Taco Tuesday. The natural sweetness of baked sweet potatoes is perfect with savory taco filling. The sweetness balances the warmth of the chili powder and cumin in a way that regular baked potatoes can’t match.
I like to top my stuffed sweet potatoes with ground turkey, fresh guacamole, and diced tomatoes, but sour cream, salsa, pickled onions, and shredded or cotija cheese would also be great additions.
Naturally gluten-free, super filling, and comes together in about an hour. Most of that time is hands-off while the sweet potatoes bake.
Ingredients
Ingredient Notes
- Sweet Potatoes – Medium-sized sweet potatoes work best. Look for ones that are similar in size so they bake evenly.
- Ground Turkey – You can also use ground beef.
- Taco Spices – Chili powder, cumin, garlic powder, salt, black pepper, and red pepper flakes. Simple but flavorful.
- Guacamole – Mash avocado with cilantro, lime juice, and salt. Fresh guac makes a difference. But if you have a favorite store-bought guacamole, you can use that, too!
TIP
Pierce the sweet potatoes multiple times with a fork before baking. This lets steam escape while they cook. Skip this step and you risk an exploding sweet potato in your oven.
Storage Instructions
These turkey taco stuffed sweet potatoes are great for meal prep. Bake the sweet potatoes and make the taco meat ahead. Store separately in airtight containers in the refrigerator for up to 3-4 days. Reheat and top with fresh guac and tomatoes when ready to eat.
More gluten-free meals to try
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Turkey Taco Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes:
- 4 sweet potatoes - medium sized
- 1 tablespoon olive oil or avocado oil
For the Turkey Taco Meat:
- 1 lb ground turkey - ground beef or ground chicken also work here
- 1/2 yellow onion - diced
- 1/2 cup water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
For Topping:
- 1 avocado
- 2 tablespoons cilantro - chopped
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tomato - diced
- your favorite toppings - sour cream, shredded cheese, red onion
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Instructions
Bake the Sweet Potatoes:
- Preheat oven to 400F. Line a baking sheet with aluminum foil.
- Wash sweet potatoes and scrub thoroughly to remove any excess dirt. Dry completely.
- Poke sweet potatoes all over with a fork and set on baking sheet. Bake at 400F for 45-50 minutes, until sweet potatoes are tender and easily pierced with a fork.
Make the Turkey Taco Meat:
- While the sweet potatoes are baking in the oven, preheat a large skillet over medium heat with olive oil or avocado oil.
- Add ground turkey and onions and cook over medium heat, breaking up the turkey as it cooks. Cook for 8-10 minutes, until turkey is browned, cooked through and no pink remains. Drain any extra fat.
- Add water and spices to the skillet and stir to combine. Cook for 2-3 minutes, until water is absorbed by the meat. Remove from heat and set aside.
To Assemble:
- Make the guacamole just before serving. Mash the avocado with a fork. Add in cilantro, salt and lime and stir to combine. Taste and adjust any seasonings to your preferences.
- To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat. Top with diced tomatoes, guacamole and additional cilantro. Serve immediately or store separately in airtight containers in the refrigerator until ready to reheat and eat.
Notes
- Just bake your sweet potatoes in the oven as directed. Then, allow to cool completely before storing in an airtight container in the refrigerator. They’ll last up to 4-5 days in the refrigerator that way.
- You can easily make the taco seasoned ground turkey ahead of time and store in an airtight container in the refrigerator.
- Reheat in the oven or microwave with the prepared taco meat and top with fresh guacamole and tomatoes. Such an easy way to prepare for healthy lunches throughout the week!
Nutrition
