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Healthy Tex-Mex Sweet Potatoes

Easy and healthy sweet potato "boats" loaded with spiced protein and colorful vegetables

Course Main Dish
Cuisine American
Keyword healthy sweet potato boats, how to make baked potato healthy, stuffed sweet potato recipe, taco tuesday sweet potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Author Jazzmine from Dash of Jazz


  • 4 medium sweet potatoes about 8 inches long and 3 inches diameter
  • 1 pint baby tomatoes cut into halves
  • 1 cup sweet corn kernels
  • 1 pound ground meat of your choice
  • 3 tablespoons Olive oil
  • 1 stalk green onion chopped for garnish
  • 1 cup cooked black beans drained
  • sea salt to taste
  • 6 tablespoons Stonyfield Organic Greek Yogurt, Plain
  • juice of one fresh lime
  • 6 teaspoons taco seasoning see notes for homemade recipe


  1. Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and place on a baking dish. Place in oven to bake for 45 minutes to one hour and 15 minutes, depending on your desired texture. 45 minutes will yield a more firm roasted sweet potato and an hour fifteen will yield a more mashed potato type of texture.

  2. Meanwhile make the Tex Mex style filling: Add two tablespoons olive oil to a large skillet over medium-high heat. Add ground meat and taco seasoning and cook until browned through, breaking up meat with spoon as you go.

  3. Remove meat from pan and add remaining tablespoon of olive oil. Add baby tomatoes, corn and black beans to pan. Season with sea salt and black pepper to taste and saute until tomatoes soften and break down (about 5 minutes). Stir in cooked ground meat then remove filling from heat.

  4. In a small bowl, mix together Greek yogurt and lime juice until uniform. Set aside.

  5. Once sweet potatoes are roasted and cool enough to safely handle, split each one open vertically and gently pull each side apart to create space for the filling.

  6. Divide filling evenly between four sweet potatoes. Top each with Greek Yogurt topping and green onions. Serve with avocado and salsa.