Street Corn Taco Stuffed Sweet Potatoes

I know, I know — it looks like a few steps when you read the recipe. But I promise, each step is simple, and the payoff is completely worth it. To keep cleanup minimal, I roast the sweet potatoes on parchment and cook the beef and corn in the same cast iron skillet — just a quick wipe in between.

It’s roasted, caramelized sweet potatoes, smoky taco beef, and then the real star of the show: street corn made with Greek yogurt, a little mayo, jalapeño, lime, chili powder, and cotija. Sweet, smoky, cool, creamy, all in one bite — I could eat this every single week and not get sick of it. Maybe I will.

My kids LOVE this one. I make extra just so there are leftovers for me — I’m so happy to have this waiting in the fridge for lunch the next day.

Serves: 4-6 | Prep Time: 20 minutes Cook | Time: 50-60 minutes

Ingredients

Sweet Potatoes

• 4-6 medium sweet potatoes

• Olive or avocado oil, for drizzling

• Kosher salt

Taco Beef

• 1½ pounds 93/7 lean ground beef

• One packet of taco seasoning, OR:

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • ½ dried oregano

  • 1½ teaspoons kosher salt

  • ½ teaspoon black pepper

Warm Street Corn

• ¼ cup finely diced red onion

• 1-2 tablespoons butter (or avocado oil. but butter and corn are so good together)

• 4 ears fresh corn, kernels cut from the cob

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise (I used Chosen Foods avocado oil)

• ½ cup crumbled Cotija cheese

• 1 large jalapeño, finely diced (I removed the seeds and membrane but leave it in if you like it spicy)

• Juice of 2 limes

• ¼ cup chopped fresh cilantro

• ½ teaspoon chili powder

• Tajín and kosher salt, to taste

Toppings

• Sliced avocado

• Extra Cotija cheese

• Chopped cilantro

• Lime wedges

• Extra Tajín

• Hot sauce

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Wash the sweet potatoes and slice them in half lengthwise. Lightly drizzle the cut sides with oil and sprinkle with salt, then place them flesh-side down on the parchment. Bake for 45–60 minutes, or until very tender.

2. While the potatoes bake, brown the ground beef in a large skillet over medium-high heat. Drain any excess grease if needed, then stir in the chili powder, garlic powder, cumin, paprika, salt, and pepper. Cook for another 2–3 minutes, until the spices are fragrant. Transfer the beef to a bowl, then carefully wipe out the skillet so you can use it for the corn.

3. Return the skillet to medium heat and add the butter or oil. Add the red onion and cook for 2–3 minutes, until softened. Stir in the corn and cook for 5–7 minutes, stirring occasionally, until the corn is tender and lightly caramelized.

4. Remove the skillet from the heat and let the corn cool for about 5 minutes. Stir in the Greek yogurt, mayonnaise, Cotija, jalapeño, lime juice, cilantro, chili powder, Tajín, and salt to taste.

5. Split each sweet potato open and fluff with a fork. Top with the seasoned taco beef and a generous scoop of the warm street corn mixture.

6. Finish with sliced avocado, extra Cotija, cilantro, a squeeze of fresh lime, and another sprinkle of Tajín, if desired.

• Fresh corn makes all the difference here. It caramelizes slightly and adds a sweetness you just won’t get from canned corn. BUT canned corn will still be good

• Let the corn mixture cool for a few minutes before stirring in the yogurt and mayonnaise so it stays smooth and creamy.

• These reheat well, making them great for meal prep - I love having it in my fridge! Just store the street corn, taco meat, and sweet potatoes separately, then assemble when you’re ready to eat.

• XL Sheet Pan - for roasting the sweet potatoes. I love this bigger sheet becuase i can fit so much more on it.

• Parchment Paper - makes clean up super easy AND helps caramelize the sweet potatoes. I always have this on hand.

• My favorite XL Cast Iron Skillet - the extra space ensures you get caramelized meat and veggies instead of steamed.

• My go-to chef’s knife. Affordable, sharp, and one of the most-used tools in my kitchen.

• My Favorite Tongs - these have an open/close feature that precent them from getting jammed in your utensil drawer. That is the worst.

• Maldon Sea Salt - I use this for seasoning along the way + finishing. I promise it makes your food taste better.

• Oil Sprayer - I have one for avocado oil and on for olive - I use them every day.

xo,

Chelsea

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