This recipe for healthy stuffed sweet potatoes is fully flavorful and nothing short of delicious. Taco stuffed sweet potatoes are vegetarian, super easy to make, and filled with bright veggies and beans!
Baked, stuffed sweet potatoes with black beans, corn, homemade taco powder, onion, and garlic are mouthwatering and perfect served with cilantro and fresh yogurt or sour cream. Healthy and full of fiber, these vegetarian stuffed sweet potatoes make a wholesome meal within minutes!
Sweet potato recipes are great for whenever you have extra sweet potatoes to use up or just want to reduce regular potatoes. Baked sweet potatoes are naturally sweet and taste delicious with savory ingredients that are found in this recipe.
Why These Healthy Stuffed Sweet Potatoes are the Best
- Filled with flavor: Bright and bold spices are paired with fresh ingredients stuffed inside the baked sweet potatoes and yield the best flavors. Savory rich flavors of tomato, cumin, chili powder, bell pepper, and fresh mushrooms are some of the textures you will find in this stuffed sweet potatoes recipe.
- Easy to make: This recipe is ready in less than an hour and is a great option for those nights when you want something quick and easy. Simply use any type of veggie mix you have and swap out the beans–this recipe is that versatile!
- Family-friendly: The whole family will be able to enjoy this healthy wholesome meal that is low in carbs and high in fiber. The black beans make the vegetarian stuffed sweet potatoes extra filling and full of protein.
Ingredients for Vegetarian Stuffed Sweet Potatoes
This recipe is so minimal you probably already have all of these ingredients in your pantry or freezer! Be sure to prep these ingredients before getting started.
- Sweet potatoes: You will need two large sweet potatoes for four servings. Feel free to add more for extra servings if desired.
- Oil: Rich, robust olive oil provides fragrant and tasty flavors accompanied by fresh ingredients.
- Onion: One sweet onion is diced and sautéed until fragrant. The onion provides savory notes that flavor all of the other vegetables.
- Garlic: Fresh garlic is a great ingredient for this recipe because it is super flavorful and aromatic. You can also use garlic powder if you do not have fresh garlic.
- Bell pepper: One red bell pepper is chopped and sautéed with the rest of the vegetables to provide crispy fresh flavors that are known in most Mexican-inspired recipes.
- Mushrooms: Chopped mushrooms provide extra protein and an extra layer of texture for the veggie filling.
- Corn: You can use fresh, frozen, or canned corn for this recipe. We like to use frozen corn kernels.
- Black beans: Canned or dried black beans will work for these stuffed sweet potatoes. If using dried beans, be sure to allow them to soak long enough before using.
- Tomato paste: Rich tomato paste provides tasty qualities that are pungent and bold.
- Spices: We make a homemade taco seasoning with cumin and chili powder to give these sweet potatoes taco flavors.
- Avocado: Mashed avocado is served atop the baked sweet potatoes and makes them extra fresh and colorful.
- Yogurt: Any kind of smooth unflavored yogurt will work. If you are vegan, then use a dairy-free yogurt. You can also use regular or dairy-free sour cream.
- Cilantro: Fresh cilantro is optional but highly recommended!
What goes with stuffed sweet potatoes?
Here are some of our favorite dishes to serve with healthy, stuffed sweet potatoes:
Mexican Shrimp Quesadilla
Three Bean Salad Recipe
Fish Taco Salad Bowl
Mexican Sweet Corn Soup
Mexican Street Corn Salad
How to Make Taco Stuffed Sweet Potatoes
First, preheat the oven to 400 degrees Fahrenheit, then line a baking sheet with parchment paper.
Next, with a knife, cut the sweet potatoes in half vertically and place the cut sides up on the baking sheet.
Roast the potatoes in the oven for 15 to 18 minutes until fork tender. Next, turn off the oven.
Meanwhile, heat oil in a large skillet. Add the diced onion, fresh garlic, and bell pepper. Sauté the ingredients for four minutes.
Next, add the chopped mushrooms and cook for an extra six to seven minutes.
Stir in the corn, black beans, tomato paste, cumin, and chili powder. Cook for two to three minutes.
Remove the sweet potatoes from the oven and top them with the taco mixture. Add mashed avocado and yogurt atop the sweet potatoes and serve.
Frequently Asked Questions
You can put a variety of things in sweet potatoes including an array of fresh vegetables, meats, seasonings, spices, herbs, etc. There are so many savory (and sweet) options!
Baked sweet potatoes are rich in antioxidants, fiber, and healthy carbs that will give your body the boost it needs.
Although very similar, yams and sweet potatoes are not the same. Yams are more similar to yucca and have bumpy brown skin.
Recipe Notes and Tips
- This recipe is vegetarian, but for vegan diets, be sure to use dairy-free yogurt or sour cream.
- Store the leftovers in an airtight container in the refrigerator for up to five days.
- Baked stuffed sweet potatoes are perfect for meal prep. Create a batch one day to enjoy for lunch the rest of the week!
- Top with jalapeño, cheese, or salsa for more bold flavors.
- You can use any kind of beans in place of black beans.
More Recipes You Will Love
- Sweet Potato Breakfast Skillet
- Baked Candied Sweet Potatoes
- Sweet Potato Chili
- Mashed Sweet Potatoes
- Crispy Baked Sweet Potato Wedges
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Healthy Taco Stuffed Sweet Potatoes (Vegetarian)
- 2 Large Sweet Potato
- 1 Tbsp Olive Oil
- 1 Small Sweet Onion diced
- 2 Garlic Cloves minced or pressed
- 1 Red Bell Pepper chopped
- 2 Cups Chopped Mushrooms
- 1/2 Cup Frozen Corn
- 1/2 Cup Canned black beans rinsed and drained
- 1 Tbsp Chili Powder or to taste
- 1 Tsp Ground Cumin
- 2 Tbsp Tomato Paste
- 1 Avocado mashed
- 4 Tbsp Yogurt or sour cream use vegan sour cream for a vegan option
- A small handful of fresh cilantro, to garnish
- sea salt and pepper, to taste
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
- Roast for about 15-18 minutes, or until fork tender. Turn off oven.
- Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
- Add in mushrooms, and cook until tender, 6-7 minutes.
- Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
- Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado and a tablespoon of yogurt on top of each.
- Garnish with fresh cilantro and enjoy!
- This recipe is almost vegan. To make it fully vegan you can use vegan sour cream or yogurt. Or you can skip it entirely if you like.
- Use fresh or frozen corn
- Sour Cream, Greek yogurt, or dairy-free option
- Avocado oil in place of olive oil
- If you don’t have frozen corn, use canned or boil your own corn and chop it.
- Sweet potatoes may take longer than suggested time to cook. Consider wrapping with foil paper and bake to speed up cook time.
- Place leftovers in a container and store in the fridge for up to 5 days.
- Consider storing without adding yogurt and avocado. Reheat in the microwave when ready to eat and then add the yogurt and avocado.
- You can freeze for up to 3 months.
Taylor Sims says
Delicious and so satisfying!
Lee Marks says
We loved this! I also subbed in salsa for the tomato paste.
So glad you liked it
This recipe was so yummy!! I had to make some modifications as I didn’t have baking sheets and I was missing a few ingredients. The quickest way to bake a sweet potato is if you wrap it in foil paper. Leaving it open for 15-18 minutes still comes out hard. I had to wrap them in aluminum foil paper and bake at 400 degrees for about 25 minutes. But maybe my potatoes were bigger. Also, I didn’t have tomato paste, but I used Old El Paso’s Hot thick n chunky salsa and it added SO much flavor!!! When I post mine on IG, I’ll tag you so you can see how mine came out!
Thanks for the feedback