Taco-Stuffed Sweet Potatoes

Image of Hannah Kaminsky
Rated 5.0 based on 2 customer reviews
Taco-Stuffed Sweet Potatoes
Taco-Stuffed Sweet Potatoes


  • 4 sweet potatoes
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1½ cups cooked black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • ½ cup shredded vegan cheese
  • 1 tomato, diced
  • 2 scallions, thinly sliced
  • ½ cup chopped fresh cilantro


  1. Preheat oven to 400°F (200°C). Adjust an oven rack into the center position.
  2. Pierce each sweet potato in several places with a knife and wrap in aluminum foil; arrange onto a baking sheet.
  3. Bake in preheated oven until tender, 45 to 60 minutes. Let cool until they can safely be handled.
  4. While the sweet potatoes bake, heat oil in a pan over medium. Sauté red bell pepper and garlic in hot oil until softened and aromatic, 3 to 5 minutes.
  5. Stir black beans, corn, cumin, paprika, chili powder, and lime juice with the pepper and garlic; continue cooking to let the flavors build, about 15 minutes more.
  6. Split each cooled sweet potato lengthwise. Remove some of the flesh, leaving a sturdy layer intact to support the outer skin.
  7. Stir removed sweet potato into the black bean mixture; spoon into the sweet potato shells. Sprinkle vegan cheese shreds over the stuffed potatoes.
  8. Bake until the cheese melts, 5 to 10 minutes.
  9. Top sweet potatoes with tomatoes, scallions, and cilantro to serve.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

These taco stuffed sweet potatoes are delicious! They have really good flavor, thanks to the cumin, chili, and paprika. I will definitely make these again.

Image of Laura Griffin

Laura Griffin says:

I always buy a bag of sweet potatoes and sometimes run out of ways to prepare them. This was so good, I'm so glad I found this recipe. The cumin, paprika, and chili powder flavors were delicious! Even if you're not vegan, you will love this recipe! Swap in regular cheese if you want.