Baked Sweet Potato Taco Casserole
This dish is savory, hearty, slightly sweet from the sweet potatoes, and so delicious. It’s full of healthy ingredients and nutrient-dense, but it feels like an indulgent, satisfying meal.
I was craving something hearty, satisfying and delicious… and this Sweet Potato Taco Casserole came to life.
It’s basically taco meat, baked sweet potatoes, and cheesy goodness rolled into one dish. It hits all of the best flavor profiles – sweet, savory, cheesy, salty – while leaving your belly happy and full! It’s gluten-free, and can be made dairy-free or vegetarian with some simple substitutions (see Recipe Notes).
Ingredients in the Casserole:
- Sweet potatoes: You can sub regular potatoes if you like. I personally love the sweet flavor that sweet potatoes add to contrast the savory meat flavor!
- Paprika: Add a little paprika for a more complex, smokey flavor.
- Garlic powder: Garlic powder is my go-to seasoning in almost any dish!
- Extra virgin olive oil: EVOO is full of antioxidants and anti-inflammatory properties.
- Red pepper: The red pepper adds a fresh crunch of veggies to contrast the soft potatoes.
- White onion: The white onion sweetens as it cooks and complements the dish so nicely.
- Shredded cheese (optional): A cheesy layer on top of this casserole is optional, but delicious! If you’re dairy-free, opt for a dairy-free shredded cheese.
- Kosher salt and black pepper: Add salt and pepper to taste, but don’t skip them!
Tools Needed for Sweet Potato Taco Casserole:
- 9×9 Baking dish
- Skillet
- Cutting board
- Sharp knife
- Teaspoon
- Dry measuring cup
This dish is truly so versatile and you could add whatever seasonings or vegetables you like; this is just what I came up with using the ingredients we had on hand!
I love serving this dish with a hefty spoonful of plain Greek yogurt (tastes like sour cream) and a drizzle of hot sauce. There is so much room for a creative twist in this easy casserole recipe. How will you make it?!
Sweet Potato Taco Casserole
Ingredients
- 4 cups sweet potatoes, cut into large chunks
- ½ tbsp. paprika
- ½ tbsp. garlic powder
- 2 tbsp. olive oil, extra virgin
- kosher salt, to taste
- black pepper, to taste
- 1 red pepper, chopped
- ½ cup white onion, chopped
- shredded cheese, optional
Ground Beef
- 1 tsp minced garlic
- 1.5 lb. ground beef
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp kosher salt
Instructions
- Preheat oven to 425°F.
- Chop sweet potatoes into large chunks, trying to keep the pieces at a similar size.
- Place sweet potatoes into a 9×9 baking dish. Add olive oil, paprika, garlic powder, salt and pepper, and toss to evenly coat the potatoes in the spices. Bake for 25 minutes, tossing halfway through cook time.
- Meanwhile, chop pepper and onion. In a large skillet over medium heat, add a little olive oil. Add garlic and sauté until fragrant, about 30 seconds. Add ground beef and seasonings. Cook until beef is no longer pink, about 7 to 10 minutes. Set ground beef aside on a paper-towel lined plate to drain excess fat.
- In the same skillet, add pepper and onion and cook until softened, about 3 minutes. Turn off heat. Add ground beef back to the pan and mix the beef and veggies together.
- Remove sweet potatoes from the oven and pour beef and veggie mixture over top. Bake for 10 more minutes.
- Optional: If adding cheese, add cheese of choice on top and bake for 5 more minutes or until cheese is melted.
- Serve warm! I recommend topping it with a dollop of plain Greek yogurt or some hot sauce.
Notes
- Store leftovers in a sealed container in the fridge for 3-5 days.
- To make dairy-free, use a cheese substitute
- To make vegetarian, use a plant-based meat substitute
- Add whatever other veggies and seasonings you like! I’d love to hear your version.