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Crockpot Taco Twice-Baked Sweet Potatoes
Stuffed with all your favorite taco fillings and made completely in the crockpot, these twice-baked sweet potatoes will quickly become an easy weeknight dinner regular!
Servings 4 servings
- 4 medium sweet potatoes
- 1 lb ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup diced tomatoes drained
- 1/4 cup tomato sauce
- 1 15 oz can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Diced avocado sliced olives, extra cheese, ect. for serving
Scrub sweet potatoes and pierce all over with a fork. Place sweet potatoes in a greased 5-qt crockpot. Cook on high 3-4 hours or on low 5-6 hours until sweet potatoes are very tender. Keep warm in crockpot.
In a medium skillet over medium-high heat, brown ground beef, onion, and garlic until beef is no longer pink. Drain grease and add tomatoes, tomato sauce, black beans, and taco seasoning to skillet and bring to a simmer, stirring occasionally. Season with salt and pepper to taste.
Cut down the center (but not all the way through) of sweet potatoes and gently open sweet potatoes. Fill each with taco filling and sprinkle cheese on top.
Cook sweet potatoes an additional hour on high until cheese is melted and filling is hot. Top sweet potatoes with suggested taco toppings and enjoy hot!
Serving: 1g | Calories: 529kcal | Carbohydrates: 45.6g | Protein: 46.9g | Fat: 17.8g | Saturated Fat: 9.2g | Polyunsaturated Fat: 8.5g | Cholesterol: 133mg | Sodium: 383mg | Fiber: 9.5g | Sugar: 4.8g