Taco Stuffed Sweet Potatoes with Smokey Chipotle Sauce


This easy stuffed sweet potato is both gluten AND dairy free!


Makes: 3 servings

Serving size: 1 stuffed potato ( 17 P / 40 C / 7 F )


Makes 12 servings

Serving size: 2 Tbsp ( 3 P / 2 C / 8 F)


Taco Stuffed Sweet Potatoes with Smokey Chipotle Sauce


  • 1 lb. Lean ground beef

  • 2 tsp. cumin

  • 1 tsp. paprika

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1/4 tsp. salt

  • 1 cup frozen corn

  • 1/2 cup black beans

  • 3 medium sweet potatoes (130g each baked)

  • 1/4 cup fresh pico de gallo


  • 1/2 cup tahini

  • 2 chipotle peppers + 2 Tbsp. adobe sauce

  • 1 Tbsp. avocado oil

  • 2 Tbsp.c chopped cilantro

  • 1 tsp garlic powder

  • 1 tsp. liquid smoke


  1. Preheat oven to 400 degrees.

  2. Wash and dry sweet potatoes, lightly spray with cooking oil and place in oven on a lined baking sheet for 30 minutes.

  3. While potatoes are baking, prepare taco mixture.

  4. Heat a large skillet to medium/high heat, brown ground meat, breaking apart as it cooks. Drain once browned and return 6 oz. to pan, store remained for a meal prep option.

  5. Add corn, cumin, garlic, salt, black beans, onion powder and paprika to meat in pan, cook on low/medium for 4-5 minutes. Remove from heat.

  6. Remove sweet potatoes from oven and evenly distribute meat mixture (you can measure the contents and divide by 3 for precision) into sweet potatoes.

  7. Blend all ingredients for the sauce in a high powder food processor until smooth. Add more water if you need to adjust consistency 

  8. Top each with 2 tbsp. smokey chipotle sauce and return to oven at 400 for 5-10 minutes. Remove and top with fresh pico and any additional desired toppings.


Tahini: a ground up paste made from sesame seeds, you can find it with the peanut butter

Liquid smoke: Usually found with the BBQ and hot sauces, feel free to omit it. 


recipesKari Olson Co.