Description
These Mexican Stuffed Sweet Potatoes are a flavorful and hearty dish featuring oven-baked sweet potatoes loaded with a spiced ground beef mixture, sweet corn, fresh tomatoes, cilantro, melted Mexican cheese, and creamy guacamole. Perfect for a family dinner, this recipe combines the natural sweetness of the potatoes with bold Mexican seasonings for a satisfying and nutritious meal.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Ground Beef Filling
- 1 pound ground beef
- 1/2 red onion, diced
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar (optional, depending on brand and preference)
- 1 teaspoon cornstarch
- 2/3 cup chicken broth (or any broth)
- 1 cup corn (preferably fresh or frozen)
- 1/2 cup cilantro, diced
- 1/2 cup diced tomato
Toppings
- 1/2 cup shredded Mexican cheese
- 1/2 cup guacamole
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and thoroughly dry the sweet potatoes. Use a fork to pierce each potato several times to allow steam to escape during baking. Place the potatoes on a baking sheet lined with parchment paper.
- Bake Sweet Potatoes: Bake the potatoes in the preheated oven for 45 to 60 minutes or until they can be easily pierced with a fork. Baking time will vary depending on the size of the potatoes.
- Cook Ground Beef Mixture: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and begin to brown. Once the beef starts browning, add the diced red onion and continue cooking until the beef is fully cooked and the onion is tender.
- Add Seasonings and Broth: Stir in chili powder, garlic powder, onion powder, paprika, cumin, salt, brown sugar, and cornstarch. Pour in the chicken broth and mix well. Reduce heat to low and simmer the mixture, stirring occasionally, until it thickens into a rich sauce.
- Combine with Corn, Cilantro, and Tomato: Stir the corn, diced tomato, and cilantro into the beef mixture, ensuring everything is evenly distributed and heated through.
- Assemble Stuffed Sweet Potatoes: Once the sweet potatoes are done baking, carefully slice them open lengthwise. Fluff the inside with a fork and spoon the beef and vegetable filling generously into each potato.
- Add Cheese and Guacamole: Sprinkle shredded Mexican cheese over the stuffed sweet potatoes while they are still hot so the cheese melts slightly. Top each with a dollop of creamy guacamole for added flavor and richness.
- Serve: Serve the stuffed sweet potatoes warm as a delicious and complete meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer vegetarian, try using black beans or lentils instead of meat.
- Adjust the spice levels to your taste by adding more or less chili powder.
- To save time, sweet potatoes can be microwaved partially before baking to reduce cooking time.
- Make sure to pierce the sweet potatoes well to prevent bursting in the oven.
- Leftover filling can be stored in the refrigerator for up to 3 days.
