Taco-Stuffed Sweet Potatoes with Avocado Crema

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Baked sweet potatoes loaded with seasoned ground beef and topped with a cooling avocado crema for a flavorful taco-inspired meal. This Mexican recipe (gluten free), ready in about 65 minutes, pairs sweet potatoes, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium sweet potatoes
• 1 lb, 85% lean ground beef
• 1 tbsp olive oil
• 1 small, finely chopped onion
• 2 cloves, minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 2 tbsp chopped, plus more for garnish cilantro
• 1/2 cup, optional shredded cheddar cheese
• 1 small, seeded and minced (optional) jalapeño

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Pierce 4 medium sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a fork.
2. Step 2: While potatoes bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped small onion and 2 minced garlic cloves; sauté for 3-4 minutes until translucent.
3. Step 3: Add 1 lb ground beef, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through.
4. Step 4: Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until spices are fragrant.
5. Step 5: In a blender or small bowl, combine 1 ripe avocado, 1/2 cup Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1 small minced jalapeño (if using). Blend or whisk until smooth for the avocado crema.
6. Step 6: Slice open each baked sweet potato lengthwise and gently fluff the inside with a fork. Spoon the seasoned beef mixture evenly into each potato.
7. Step 7: Drizzle with avocado crema and sprinkle with 1/2 cup shredded cheddar cheese (if using) and extra cilantro for garnish before serving.