Taco Stuffed Baked Sweet Potato

Taco Stuffed Baked Sweet Potatoes (Pantry-Friendly)

Taco Stuffed Baked Sweet Potatoes is a hearty, pantry-friendly meal that can help you limit food waste. Jump to the recipe!


BABY WIPES… I keep waking up int he middle of the night thinking about baby wipes. If we run out it won’t be career-ending. We can use rags and take showers. And on the Oregon Trail (when people regularly died from dysentery…) they didn’t have baby wipes.

It’ll be fine. Really. But I still wake up taking a mental inventory.

And then there are the baby clothes. Pepper’s four months and already wearing 9-12 month clothes…will this rapid growth keep up?

Darigold Cheese

And the fruit. Do we have enough fruit? We can get by without wine, but what about coffee? My mom gifted me some hair ties, but what about lightbulbs?

It’s crazy all the things you can think about at 2 AM when you’re taking a mental baby wipe inventory.

I’ve heard from a lot of friends that grocery shopping has become nerve-wracking. What do you buy? How do you limit food waste? What do you substitute if you can’t find an ingredient?

This recipe isn’t like baking, where you need to carefully follow the ingredients and ratios. Rather, it’s intended to be used as inspiration.

Not only can the ingredients easily be swapped, but a lot of these items are freezer-friendly (like the Poblano Cream Sauce) or pantry-friendly, like the potatoes and onions. This makes them great options when you go to the grocery store.

Taco Stuffed Baked Sweet Potatoes

Serves 4

There are tons of ways to make substitutions in this recipe. I recommend chorizo because it’s delicious. But you could (and we often do) use a different protein. Ground beef, chicken or turkey would all work. So would shredded chicken or pork. However, you’ll want to add some taco seasoning to the meat.

The sweet potatoes could easily be replaced with russets or quinoa or rice. Salsa could be subbed in for the Poblano Cream Sauce. And pretty much any veggie could be sautéed and added.

2 Large Sweet Potatoes or Yams
1 Pound Chorizo
2 TBS olive oil
1 onion, chopped
1/2 cup shredded cheese
1 cup Poblano Cream Sauce*

Preheat oven to 375. Line a baking sheet with parchment paper. Poke sweet potatoes with a fork 4-5 times on top and bottom.

Bake until potatoes are soft, roughly 1 hour.

When the potatoes are almost done, sauté chorizo until cooked through.

Heat olive oil in a small fry pan. Add onion and sauté until soft.

Slice sweet potatoes in half. Plate half a sweet potato, top with 1/4 chorizo, 1/4 onions, 1/4 of the cheese, and 1/4 cup of the cream sauce.

Poblano cream sauce

*Poblano Cream Sauce

This recipe can be made in smaller batches based on the availability of ingredients. It also freezes really well and can be used in a variety of dishes, like Mexican Lasagna.

8 Poblano Peppers
4 Jalapenos
1 TBS Butter
2 garlic cloves, minced
1 while onion, chopped
¼ cup Chicken Broth
1 cup Heavy Cream
½ tsp cumin
Salt and pepper to taste
¼ cup Reduced Fat Sour Cream (optional)

Turn oven to broil. Place poblanos and jalapenos on a lined cookie sheet and broil until blackened, turning 1 – 2 times. This takes 10 – 15 minutes.

Transfer peppers to a plastic bag. Twist top of the bag shut and allow peppers to sweat (and cool down) for 5 – 10 minutes. Once peppers are cool enough to handle, peel skins. Remove seeds and stem. (If you like a spicier sauce, leave the seeds.) Transfer flesh to a blender.

While peppers are broiling, melt butter in a medium saucepan. Add onions and sauté until translucent. Add garlic and cook until fragrant. Add chicken broth and allow to come to a boil. Reduce to a simmer. Add cream, cumin, salt, and pepper.

Bring mixture to a simmer and cook for 6 – 8 minutes, until slightly thickened, stirring frequently. Pour into blender. Blend until smooth. Taste mixture. If you’re happy with the heat level and flavor, leave as is. If it’s on the spicy side, add sour cream a little at a time.

NOTE: We really like to add the sour cream as it brings an extra tang to the sauce. If it’s not spicy enough or I want to add the sour cream but am worried about the heat level, I’ve added some canned chopped jalapeños. But since I started including the seeds, I haven’t had to do this.

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