Sweet Potato Taco Bake with Creamy Avocado Sauce

Prep time : 20 minutes | Cook time : 45 minutes | Makes 3-4 servings

There’s something about taco night that just feels like comfort, the smells, the sizzle, the mess, all of it. This version came to life when I had a couple of sweet potatoes lying around and zero energy for assembling tacos one by one. So instead, everything went into one big, bubbling skillet: roasted sweet potatoes, crispy spiced beef, melted cheddar, and a creamy, garlicky avocado sauce drizzled on top. It’s hearty, cozy, and full of that perfect balance, the sweetness from the roasted potatoes, the savoury bite from the taco mix, and the brightness from the sauce. I love it for nights when you want something easy but still a little special. It also happens to be a great way to use up leftover taco ingredients (or the last two sweet potatoes you forgot you bought). Grab a spoon, scoop right from the skillet, and let every layer do its thing.

INGREDIENTS

For the base:

• 2 large sweet potatoes, peeled and cubed

• Olive oil

• Salt + pepper

For the avocado sauce:

• 2 ripe avocados

• ¼ cup plain Greek yogurt

• ⅓ cup fresh cilantro, pressed or chopped

• Juice of 2 limes

• 1 tbsp olive oil

• 3 garlic cloves

• Salt + pepper, to taste

For the taco layer:

• Olive oil

• 1 yellow onion, minced

• 4 garlic cloves, minced

• 1 lb ground beef

• 2 tbsp taco seasoning

• ½ cup water

• 1 can black beans, drained and rinsed

To finish:

• 1½ cups shredded cheddar, Monterey Jack, or a blend of both

• Fresh jalapeños, sliced

• Cilantro, for garnish

INSTRUCTIONS

1. Roast the sweet potatoes.
   Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast until golden and tender, about 25–30 minutes.

2. Make the avocado sauce.
   In a blender, combine the avocados, Greek yogurt, cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.

3. Cook the beef mixture.
   Heat a drizzle of olive oil in a cast iron skillet. Sauté the onion and garlic until soft and fragrant. Add the ground beef and cook until it’s nice and crispy. Stir in taco seasoning, water, and black beans. Let it simmer for a few minutes until everything’s coated and saucy.

4. Assemble the bake.
   In the same skillet (or a baking dish), layer roasted sweet potatoes on the bottom. Spoon the beef mixture over top, then sprinkle a generous layer of cheddar cheese. Bake until the cheese is melted and bubbly, about 10–15 minutes.

5. Finish + serve.
   Drizzle with the creamy avocado sauce, then top with fresh jalapeños and cilantro.