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Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes

These easy and comforting stuffed sweet potatoes combine a black bean and corn tavo filling with roasted sweet potatoes.
Prep Time 10 mins
Cook Time 1 hr 9 mins
Course Main Course
Servings 2


  • 1 large skillet
  • 1 oven safe baking dish


  • 2 sweet potatoes large
  • 2 tbsp olive oil
  • ½ onion, diced
  • 2-3 garlic cloves, sliced
  • ½ jalapeno, diced
  • 2 tbsp bell pepper, diced
  • ½ cup tomatoes, diced
  • ½ cup corn
  • ½ cup black beans, drained and rinsed
  • 1 tbsp taco seasoning
  • ½ tbsp salt
  • shredded cheese
  • favorite toppings such as sour cream, cilantro, lime, and guacamole


  • Preheat your oven to 400 degrees.
  • Wrap your sweet potatoes in foil and bake for 45-50 minutes or until they are fork tender. Allow them to cool.
  • Heat a large skillet over medium heat with the olive oil.
  • Add the onions, garlic, and jalapenos and sauté until tender.
  • Add the tomatoes, corn, black beans, and seasonings and stir to combine. Allow to simmer for 5-7 minutes.
  • Split the sweet potatoes down the middle. Transfer them to an oven safe baking dish.
  • Divide the taco filling between the two potatoes. Top with shredded cheese.
  • Bake the sweet potatoes for 15 minutes or until the cheese is melted.
  • To serve, top with your favorite toppings. Enjoy!
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