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Taco Stuffed Sweet Potatoes

A twist on traditional tacos featuring two local salsas from Wrights of Texas!

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Renata



  • 1 tbsp + 1 tsp olive oil divided
  • 2 lb lean ground meat e.g. turkey, beef, deer etc.
  • 1 jar Wrights of Texas Red Salsa mild
  • 4 medium to large sweet potatoes cleaned
  • Optional toppings: grated cheese sour cream, cilantro, kale, extra red or green Wrights of Texas salsa



For the sweet potatoes:

  1. Preheat the oven to 425 deg F.
  2. Grease an oven proof tray with a non-stick spray of choice.
  3. Wash the skin of the sweet potatoes and dry.
  4. Cut the sweet potatoes lengthwise and place on the oven tray.
  5. Drizzle with 1 tbsp olive oil and rub all over sweet potatoes.
  6. Place sweet potatoes cut side down on the oven tray.
  7. Roast potatoes for approx 30-40 mins till very tender.
  8. Once cooked, remove from the oven and set aside.

For the taco meat:

  1. In a large sauce pan, heat over medium high heat with 1 tsp olive oil.
  2. Add in the ground meat of choice and break up large pieces with a wooden spoon. Stir occasionally till the meat is browned.
  3. Pour in Wrights of Texas Mild Red Salsa.
  4. Stir salsa into the meat and lower the heat to medium.
  5. Allow to simmer till all the liquid is absorbed, about 15 mins.

To Assemble the Taco Stuffed Sweet Potatoes:

  1. To assemble the potatoes, scoop out a little of the center of the potato, making a well for the taco meat to sit in.
  2. Fill potato with as much taco meat as you like.
  3. Top with your favorite taco toppings such as grated cheese, sour cream, green onions, chopped Kale etc. Don't forget extra Wrights of Texas Salsa as well! I love to add the medium green salsa for an extra kick of spice plus those big chunks of avocado are the best!

Recipe Notes

Store any leftovers in the fridge for up to one week.