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I remember when I waitressed at TGI Fridays waaaaay back in the day, and how I would order their Jack Daniels Chicken and Loaded Potato Skins on my lunch break and eat both plates in their entirety. How I did not need a four hour nap after that is beyond me. Aah, to have the the metabolism and energy of a 19 year old!
These days I eat for pleasure, sure, but also for fuel. As you know by now, and I speak about it more extensively here, I believe the two concepts can and should live happily together. This recipe is a great example of that.
Sweet potatoes are simply baked, then filled with cheese and ground beef that’s been simmered with fragrant southwestern spices. Top with all your favorite taco toppings – avocado, salsa, lime, sour cream… the possibilities are vast. Feel free to swap in ground turkey or chicken, or leave the meat out and replace with black or pinto beans for a vegetarian version. All delicious!
😍 Why You’ll love my Tex Mex Sweet Potatoes
I love that these are essentially a one pan meal, similar to this recipe for my Vegetarian Enchilada Bake. You can add a simple avocado and corn salad, or sliced tomatoes with a cilantro dressing if you’d like but I find one large sweet potato to be a satisfying dinner all on its own.
I’ll always have a place in my heart for those greasy, loaded TGI Fridays potato skins, but like my beloved sequin tube tops those are best remembered and not replayed.
🗒️ Ingredients
Ground Beef
Chicken Stock
Tomato Paste
Dried oregano, cumin, and paprika
Chili Powder
Pico de gallo or salsa
Cheddar cheese
Red onion
Cilantro
Kosher salt a few grinds of fresh cracked pepper
Olive Oil
Commonly Asked Questions
Yes! Substitute the ground beef with a plant-based ground “meat” or cooked black beans. If using beans, you may not need to cook them as long, so add them after sautéing the onions and seasoning them to taste.
Absolutely! Pierce each potato with a fork and microwave on high for 8-10 minutes (flipping halfway) or until tender. Finish the stuffed sweet potatoes in the oven for the final 10 minutes to melt the cheese and heat them through.
You can reheat stuffed sweet potatoes in the oven at 350°F for 15-20 minutes, or in the microwave on medium power for 1-2 minutes, checking to ensure they’re heated evenly.
Use mild salsa and reduce the chili powder if you prefer less heat. Add more or garnish with hot sauce if you like it spicier.
Yes, ground turkey works well and will have a lighter flavor. You may want to add a little extra seasoning since turkey can be milder than beef.
In addition to the suggested toppings, try adding shredded lettuce, diced tomatoes, pickled jalapeños, or a drizzle of creamy chipotle sauce for extra flavor.
Definitely. Prepare the filling up to a day in advance, store it in the fridge, and simply reheat it when you’re ready to stuff the sweet potatoes.
Save it for another recipe! You can mash it and use it in sweet potato pancakes, add it to soups, or use it as a base for a sweet potato mash.
👩🍳 How to Make My Tex Mex Stuffed Sweet Potatoes
Preheat oven to 400 degrees F.
Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the oven. Bake for 45-55 minutes until fork tender.
Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onion. Saute for 5 minutes, then add beef and cook, breaking up large pieces, until just cooked through. Add the salt, spices, tomato paste, and stock and cook for 5-7 minutes until thickened.
Remove the sweet potatoes from the oven and slice them open. Scoop about ⅓ cup of the inside and reserve for another use to make room for the stuffing.
Season the interior with salt and pepper and set aside.
In the pan with the beef, add ¼ cup of cheese and cilantro and toss to combine.
Using a spoon, stuff each sweet potato with equal parts of the mixture, don’t be afraid to be really generous. Add remaining ¼ cup of cheese to the top.
Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes until warmed through and cheese is melted.
Remove the sweet potatoes from the oven, and top with or serve with garnishes. Enjoy!
Tex Mex Stuffed Sweet Potatoes
Ingredients
- 4 Sweet Potatoes
- 1 lb Ground Beef
- 1/2 cup Chicken Stock
- 1 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 1 tsp Dried Cumin
- 1/2 tsp Dried Paprika
- 1 1/2 tsp Chili Powder
- 1/3 cup Pico de Gallo or Salsa
- 1/2 cup Cheddar Cheese
- 1/2 cup Red Onion diced
- 1/4 cup Cilantro diced
- 1 tsp Kosher Salt a few grinds of fresh cracked pepper
- 1 tbsp Olive Oil
Optional Ingredients
- Cilantro
- Scallions
- Hot Sauce
- Avocado
- Lime
- Sour Cream
Instructions
- Preheat oven to 400 degrees F.
- Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the oven. Bake for 45-55 minutes until fork tender.
- Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onion. Saute for 5 minutes, then add beef and cook, breaking up large pieces, until just cooked through. Add the salt, spices, tomato paste, and stock and cook for 5-7 minutes until thickened.
- Remove the sweet potatoes from the oven and slice them open. Scoop about ⅓ cup of the inside and reserve for another use to make room for the stuffing.
- Season the interior with salt and pepper and set aside.
- In the pan with the beef, add ¼ cup of cheese and cilantro and toss to combine.
- Using a spoon, stuff each sweet potato with equal parts of the mixture, don’t be afraid to be really generous. Add remaining ¼ cup of cheese to the top.
- Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes until warmed through and cheese is melted.
- Remove the sweet potatoes from the oven, and top with or serve with garnishes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!
Hi Mike,
So happy to hear this was a hit with your family! Thanks for sharing 🙂 XO, Kat