Recipes Using Sweet Potatoes

Diamond Post Medal for All Time! 1,246 Posts
August 7, 2018

Taco Stuffed Sweet Potatoes with garnishOh, how I love my tacos, but they make me feel a bit guilty when I'm in charge of cooking and have the ability to grab more tortillas to keep making them! Enter the sweet potato: our shell substitute. It's got loads of fiber so it really keeps you full without taking away from the awesome taco filling. Give these a try, you won't feel guilty! I used lean ground chicken here. You can use any type of ground meat or meat substitute you like!


Total Time: 1 hour 10 minutes

Yield: 2 large servings


  • 1 large sweet potato
  • 1/2 lb ground meat of your choice
  • 1/2 cup onions, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 medium tomato, diced
  • 1/2 cup water
  • grated cheese for garnish
  • julienned lettuce for garnish
  • Greek yogurt or sour cream for garnish
  • 1/4 cup salsa


  1. Preheat oven to 400 F. Wrap the sweet potato in foil and bake on bottom rack for one hour, until you can easily pierce the center with a fork. Work on the filling while this bakes.
  2. cooked Sweet Potatoes
  3. Heat a teaspoon of oil in a large skillet over high heat. Add ground meat and cook until is no longer pink.
  4. ground meat

  5. Lower heat to medium, then add the onions and garlic to meat. Cook, stirring frequently, until onions are softened.
  6. ground meat and onions
  7. Add the cumin, coriander, onion powder, salt and pepper. Stirring constantly, cook for a minute.
  8. spices added to meat
  9. Add tomatoes and water. Lower heat to low. Scrape the bottom of the pan every once in a while, and cook for about 15 minutes.
  10. tomatoes added to meat
  11. When the sweet potato is done, remove the foil. Carefully cut it in half lengthwise, then scoop out a bit of the flesh.
  12. cooked Sweet Potato halves

  13. Fill with the taco meat, then top with cheese, lettuce, salsa, and yogurt or sour cream.
  14. Taco Stuffed Sweet Potatoes
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December 27, 2013

I love sweet potatoes and instead of peeling them to bake or boil I just wash them, cut the ends off, stick with a knife and put them in the microwave for 10 minutes, check them and flip them over if needed.

Three microwaved sweet potatoes.

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Gold Post Medal for All Time! 523 Posts
May 22, 2018

A lot of people will toss sweet potatoes when they show signs of drying. They do not make good baked potatoes. They are good for whatever requires grated sweet potatoes. Baked potatoes are good for making pies, but for a baked sweet potato casserole, grated are best.


Raw sweet potatoes are an excellent source of quick energy. Grated and used as you would carrots (in a salad, etc.) will give you a little energy boost.

peeling sweet potato with cheese slicer

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Gold Post Medal for All Time! 846 Posts
September 9, 2009

A variation of the traditional baked sweet potato and tastes more like a dessert than a side dish.

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Bronze Post Medal for All Time! 216 Posts
November 15, 2011

I just love sweet potatoes. I'm happy to say that they are very nutritious. As with other vegetables, the deeper their color, the better they are for you.


This recipe is easy, and one of my favorite ways to serve this delicious veggie.

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Gold Post Medal for All Time! 846 Posts
October 15, 2009

Yams have a sweeter flavor than Sweet Potatoes so it's your choice which to use.

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Gold Post Medal for All Time! 846 Posts
November 13, 2009

Here's a nice sweet potato or yam variation for Thanksgiving and Christmas. Preheat oven to 350 degrees F.


Mix cranberry sauce and juices in a bowl. Mix corn syrup and melted butter in another bowl.

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Silver Post Medal for All Time! 398 Posts
September 4, 2009

It is good to mix carrots and sweet potatoes with sugar free whipped cream on top of them. It is really good and a way to disguise carrots.

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Diamond Post Medal for All Time! 5,887 Posts
April 28, 2011

Preheat oven to 350 degrees F. Combine sweet potatoes, milk, egg substitute, brown sugar, margarine, spices, and vanilla in bowl; mix well. Spoon into greased 2 quart casserole.

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December 8, 2009

For years, I dreaded "the sweet potatoes," and kept it to myself. Then, I watched Alton Brown on the Food Network, "Good Eats: Potatoes, My Sweet," and I am forever changed.

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Diamond Post Medal for All Time! 5,887 Posts
September 11, 2009

Place sweet potatoes in 12 inch skillet. Cover with boiling water. Cook, covered, for 10 minutes or until sweet potatoes are tender, drain well. Meanwhile, prepare sauce.

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Diamond Post Medal for All Time! 5,887 Posts
March 18, 2009

Simmer syrup and butter in large skillet for 2 minutes. Add sweet potatoes. Cook over low heat, uncovered, 10 minutes. Turn potatoes frequently to glaze.

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Diamond Post Medal for All Time! 5,887 Posts
April 10, 2008

Combine all ingredients together and pour into a greased 2 qt. casserole. Cover with topping and bake in 375 degree F oven for 30 minutes.

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Diamond Post Medal for All Time! 5,887 Posts
October 5, 2006

Peel sweet potatoes, boil and mash. Add hot milk, sugar, and 3 Tbsp. butter. Then add black walnuts and a pinch of salt. . .

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December 31, 2004

Whip sweet potatoes, 3/4 cup sour cream, milk, egg, sugar and cinnamon. Add salt.

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August 6, 2013

Can you still use them if they are sprouting?

By Doug


Silver Feedback Medal for All Time! 282 Feedbacks
August 6, 20130 found this helpful

I've done for years and so far no-one has died:) I also have safely used the ones that have started to go green. However, the 'trick' is to completely peel the potato. Otherwise you do run the risk of making yourself and anyone who shares the meal with you slightly to considerably sick (ask me how I know this part, sigh).

Peel the potato completely, making sure to go deep enough into the flesh of the spud to completely eliminate the sprouted eyes (or the green-yellow tinge).

Use these potatoes only for mashing, don't try to bake them, for example. Once they've sprouted (or started to go green) you need to peel the entire potato to make it usable.

And if you aren't sure about any food being safe, remember the cardinal, number one kitchen rule: If in doubt - throw it out! Better to 'waste food' than be sick from food poisoning.

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