Taco Beef Stuffed Roasted Sweet Potatoes

Roasted sweet potato halves filled with richly seasoned taco beef mince and finished with cool Greek yoghurt, avocado, tomato, cucumber, red onion, and a little cabbage for crunch.

There is something quietly satisfying about a roasted sweet potato. The way the edges caramelise and the flesh turns soft and golden in the oven, almost sweet enough to eat on its own.

A recipe like this earns its place quickly. The sweet potatoes roast until soft and caramelised, the taco beef is rich and deeply savoury, and the fresh toppings bring everything back to life with colour, crunch, and coolness.

It also works beautifully for a busy season. The taco beef filling can be made ahead and frozen, then spooned over freshly roasted sweet potatoes when dinner needs to be simple but still feel generous. It is the kind of meal that feels nourishing, practical, and worthy of the table all at once.

Prep: 20 min · Cook: 45 min · Serves: 4 · Cuisine: Mexican · Category: Dinner

Ingredients

For the roasted sweet potatoes

• 2 large sweet potatoes, halved lengthways
• 1 to 2 tablespoons olive oil
• Salt, to season
• Black pepper, to season

For the taco beef filling

• 750 g beef mince
• 1 tablespoon olive oil
• 1 small red onion, finely diced
• 1 red or yellow capsicum, finely diced
• 1 carrot, grated or very finely diced
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cracked black pepper
• 1/4 to 1/2 teaspoon chilli flakes, optional
• 400 g tinned diced tomatoes
• 1/2 cup water

To serve

• 1 cup Greek yoghurt
• 1 avocado, sliced or diced
• 1 to 2 fresh tomatoes, diced
• 1/2 cucumber, diced
• 1/4 red onion, very finely sliced
• A small handful of finely shredded red cabbage
• A small handful of fresh coriander or flat-leaf parsley, optional
• Lime wedges, optional

Method

1. Preheat the oven to 200°C fan forced.
2. Line a tray with baking paper.
3. Halve the sweet potatoes lengthways and place them cut side up on the tray.
4. Drizzle with olive oil and season with salt and black pepper.
5. Roast for 40 to 50 minutes, or until the flesh is soft and the edges are lightly caramelised.
6. Heat the olive oil in a large frying pan over medium heat.
7. Add the red onion, capsicum, and carrot. Cook for 4 to 5 minutes until softened.
8. Add the garlic and tomato paste. Cook for 1 minute, stirring well.
9. Add the beef mince and cook, breaking it up with a spoon, until browned.
10. Stir in the cumin, sweet paprika, oregano, onion powder, garlic powder, salt, black pepper, and chilli flakes if using.
11. Pour in the diced tomatoes and water. Stir well.
12. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the mixture is rich, thick, and spoonable. Taste and adjust seasoning if needed.
13. Once the sweet potatoes are roasted, gently press the centre of each half with the back of a spoon to open them slightly.
14. Spoon the warm taco beef generously over each sweet potato half.
15. Top with Greek yoghurt, avocado, tomato, cucumber, red onion, and a little shredded red cabbage.
16. Finish with herbs and a squeeze of lime if using.

Notes

The taco beef filling freezes very well. Cool it completely, portion into containers, and freeze for up to 3 months.

Roast the sweet potatoes fresh when serving for the best texture.

Grating the carrot helps it melt into the filling and adds a little sweetness without standing out.

The filling should be thick rather than saucy so it sits nicely on the roasted sweet potato.

For a milder family version, leave out the chilli flakes.

The fresh toppings can be changed depending on what you have. Cheese, corn, lettuce, or pickled onion would also work well.

The Grace Table Tip

Make a double batch of the taco beef and freeze it in portions. It turns one easy dinner into several, ready to be spooned over roasted sweet potatoes, rice, or tucked into wraps on busier days.

Freeze the taco beef filling only. Defrost overnight in the fridge or reheat gently from frozen, then serve over freshly roasted sweet potato halves with your toppings.