Taco Chili Stuffed Sweet Potatoes Recipe for Flavor-Packed Dinner

Taco Chili Stuffed Sweet Potatoes

These Taco Chili Stuffed Sweet Potatoes are a comforting, satisfying main dish that’s grain-free, paleo-friendly, and lower in carbs. Baked sweet potato halves are hollowed and filled with a hearty, grain-free taco chili, then finished with optional toppings like cheese, sour cream (or dairy-free alternative), chives, black olives, and diced avocado.

Taco Chili Stuffed Sweet Potatoes

Ingredients:

• 2 medium sweet potatoes
• 1 lb ground beef
• 1 ½ tbsp organic taco seasoning mix (use a low-carb, starch- and gum-free blend or substitute your favorite homemade taco seasoning)
• ½ tbsp golden flax meal (optional, for thickening)
• ½ tsp garlic powder
• ½ tsp sea salt
• ⅔ cup water
• 1 cup diced tomatoes (canned)
• 1 cup cauliflower, minced (finely chopped)
• 1 cup zucchini, diced
• ⅓ cup grated cheddar cheese (optional; omit for dairy-free)
• 1 tbsp chopped chives (optional)
• ½ avocado, diced (optional)
• 2 tbsp sliced black olives (optional)
• 4 tbsp sour cream (optional; or use a dairy-free paleo sour cream)

DIRECTIONS:

1. Preheat oven to 425°F (220°C). Place whole sweet potatoes on a baking sheet and bake until tender, about 45 minutes or longer depending on size.
2. While the potatoes bake, prepare the taco chili. In a large (12-inch) skillet over medium-high heat, brown the ground beef until no longer pink.
3. Add the taco seasoning, garlic powder, sea salt, flax meal (if using), diced tomatoes with their juices, and water. Stir to combine.
4. Stir in the minced cauliflower and diced zucchini. Bring to a brief boil, then reduce heat to medium-low, cover, and simmer for about 30 minutes, until the vegetables are soft and the flavors meld.
5. Remove sweet potatoes from the oven and let cool slightly. Slice each potato in half lengthwise.
6. Scoop out most of the flesh from the center of each half to create a small hollow for the chili (reserve any scooped-out sweet potato for another use).
7. Fill each potato hollow with about ½ cup of the taco chili. Place the filled halves back on the baking sheet and return to the oven for 10 minutes at 425°F to heat through.
8. Remove from the oven and top as desired with grated cheese, chives, sliced black olives, diced avocado, and a dollop of sour cream or a dairy-free alternative.

Nutritional Data (includes optional ingredients): Servings: 4 | Serving Size: 1 (½ sweet potato) | Calories: 425 | Carbs: 13 g | Net Carbs: 9.5 g | Fiber: 3.5 g | Fat: 25 g | Protein: 30 g | Sugars: 5 g | Sodium: 619 mg.

*All nutritional data are estimates based on the products used.

📖 Printable Recipe Card

Taco Chili Stuffed Sweet Potatoes

Stacey

A grain-free, paleo-friendly, lower-carb comfort meal—baked sweet potatoes filled with a flavorful taco chili and finished with bright toppings.

Prep Time 6 mins

Cook Time 55 mins

Total Time 1 hr 1 min

Course Main Course

Cuisine American

Servings 4

Calories 425 kcal

Ingredients

• 2 sweet potatoes (medium)
• 1 lb ground beef
• 1 ½ tbsp organic taco seasoning mix (low carb)
• ½ tbsp golden flax meal *optional
• ½ tsp garlic powder
• ½ tsp sea salt
• ⅔ cup water
• 1 cup diced tomatoes (canned)
• 1 cup cauliflower, minced
• 1 cup zucchini, diced
• ⅓ cup grated cheddar cheese *optional
• 1 tbsp chopped chives *optional
• 2 tbsp sliced black olives *optional
• ½ avocado, chopped *optional
• 4 tbsp sour cream *optional (or dairy-free alternative)

Instructions

• Preheat oven to 425°F and bake whole sweet potatoes on a baking sheet until tender, about 45 minutes.
• Brown ground beef in a large skillet over medium-high heat.
• Stir in taco seasoning, garlic powder, sea salt, flax meal (if using), diced tomatoes with liquid, and water.
• Add minced cauliflower and diced zucchini. Bring to a brief boil, then reduce heat to medium-low, cover, and simmer about 30 minutes until vegetables soften.
• Remove sweet potatoes from oven, cool slightly, and slice in half. Scoop out the center flesh to create hollows.
• Fill each potato half with about ½ cup of taco chili. Return to the oven for 10 minutes to heat through.
• Top with optional cheese, avocado, chives, olives, and sour cream before serving.

Nutrition

Serving: 1 (½ sweet potato)

Calories: 425 kcal

Carbohydrates: 13 g

Protein: 30 g

Fat: 25 g

Fiber: 3.5 g

Sugar: 5 g

Sodium: 619 mg

Keyword low carb chili, paleo chili, taco chili stuffed sweet potatoes

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Ideas for using leftover sweet potato:

1. Mix with butter or ghee and warm spices for a simple mash.
2. Fold into batter for mini muffins or use in pancakes for added moisture and flavor.

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