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Sweet Potatoes with Taco Filling

This recipe reinvents the stuffed, baked potato with a Southwestern twist, using our Taco Filling on top of a sweet-potato base.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005


  • 4 medium sweet potatoes
  • 3 cups Taco Filling, thawed
  • Sour cream (optional)
  • pickled jalapeno chiles (optional)
  • shredded cheddar cheese (optional)
  • Chopped fresh cilantro


  1. Preheat oven to 400 degrees. Scrub sweet potatoes; prick several times with a fork. Place on a baking sheet. Bake until tender when pierced with the tip of a paring knife, 45 to 60 minutes.

  2. Meanwhile, heat Taco Filling in a saucepan over low heat (or in the microwave). Split open sweet potatoes with a fork; top with filling.

  3. Garnish as desired with sour cream, sliced pickled jalapeno chiles, shredded cheddar cheese, and chopped fresh cilantro.


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