Sweet Potatoes, Taco Meat, and Street Corn
A combination of roasted sweet potatoes, seasoned taco meat, and creamy street corn.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(4)
- 1 bag frozen fire-roasted corn
- 1 small jalapeño, finely diced
- pepper
- 1 small yellow onion, diced
🥩Meat & Seafood(1)
- 1 lb lean ground beef
🥛Dairy & Eggs(2)
- A few spoonfuls cotija or parmesan cheese
- 2 tbsp plain Greek yogurt
🫙Pantry Staples(1)
- Drizzle with olive oil
🧂Spices & Seasonings(4)
- garlic powder
- Season with salt
- smoked paprika
- 1 packet taco seasoning
📦Other(3)
- 1 (20-24 oz) bag frozen diced sweet potatoes
- 1 tbsp mayo
- 3-4 medium sweet potatoes, peeled & cubed
Nutrition (per serving)
Calories
460
Protein
22g
Carbs
55g
Fat
18g
👨🍳 Instructions
- 1
For fresh sweet potatoes: Preheat oven to 400°F. Drizzle cubed sweet potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Bake for 25-30 minutes, flipping halfway.
- 2
For frozen sweet potatoes: Preheat oven to 400°F. Drizzle frozen sweet potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Bake for 35-40 minutes, stirring halfway, until browned and tender.
- 3
For taco meat: Cook onion until softened. Add beef and cook until browned. Stir in taco seasoning according to package directions.
- 4
For street corn: Cook the corn according to package directions, then stir in Greek yogurt, mayo, jalapeño, smoked paprika, and cheese until creamy.
💡 Pro Tips
- ✓Toss fresh sweet potato cubes with oil and seasonings, then spread in a single layer without crowding; this ensures 400°F heat contacts all surfaces evenly, creating caramelization on 60-70% of cube faces rather than steaming them if layered.techniqueSingle layer, 60-70% caramelized surfaces
- ✓Flip fresh sweet potatoes at 12-13 minutes (not at the 15-minute mark) so the second side gets full 12-15 minute exposure for even browning; this prevents the first side from over-caramelizing (burning above 350°F surface temp) while waiting for the second side to color.timingFlip at 12-13 minutes of 25-30 minute bake
- ✓Brown the ground beef in 400°F+ dry pan for 2-3 minutes before breaking it up; the Maillard reaction requires temperatures above 300°F and needs intact meat surface contact to develop savory complexity that taco seasoning alone cannot replicate.technique400°F+, 2-3 minutes undisturbed
- ✓Replace 50% of mayo with Greek yogurt (by volume) in street corn to reduce fat content from ~90% to ~35% while maintaining creaminess through Greek yogurt's 10% protein, which stabilizes the emulsion better than mayo alone.ingredient50% Greek yogurt substitution, fat reduction 90% to 35%
- ✓Add street corn toppings after heating off direct heat (transfer to serving bowl first); this prevents volatile capsaicin in jalapeño from degrading above 140°F and preserves the sharp, bright heat that gets muted in hot cheese.techniqueBelow 140°F for volatile compound preservation
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Sweet Potatoes, Taco Meat, and Street Corn
A combination of roasted sweet potatoes, seasoned taco meat, and creamy street corn.
📝 Ingredients
🥬Fresh Produce(4)
- 1 bag frozen fire-roasted corn
- 1 small jalapeño, finely diced
- pepper
- 1 small yellow onion, diced
🥩Meat & Seafood(1)
- 1 lb lean ground beef
🥛Dairy & Eggs(2)
- A few spoonfuls cotija or parmesan cheese
- 2 tbsp plain Greek yogurt
🫙Pantry Staples(1)
- Drizzle with olive oil
🧂Spices & Seasonings(4)
- garlic powder
- Season with salt
- smoked paprika
- 1 packet taco seasoning
📦Other(3)
- 1 (20-24 oz) bag frozen diced sweet potatoes
- 1 tbsp mayo
- 3-4 medium sweet potatoes, peeled & cubed
Nutrition (per serving)
Calories
460
Protein
22g
Carbs
55g
Fat
18g
👨🍳 Instructions
- 1
For fresh sweet potatoes: Preheat oven to 400°F. Drizzle cubed sweet potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Bake for 25-30 minutes, flipping halfway.
- 2
For frozen sweet potatoes: Preheat oven to 400°F. Drizzle frozen sweet potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Bake for 35-40 minutes, stirring halfway, until browned and tender.
- 3
For taco meat: Cook onion until softened. Add beef and cook until browned. Stir in taco seasoning according to package directions.
- 4
For street corn: Cook the corn according to package directions, then stir in Greek yogurt, mayo, jalapeño, smoked paprika, and cheese until creamy.
💡 Pro Tips
- ✓Toss fresh sweet potato cubes with oil and seasonings, then spread in a single layer without crowding; this ensures 400°F heat contacts all surfaces evenly, creating caramelization on 60-70% of cube faces rather than steaming them if layered.techniqueSingle layer, 60-70% caramelized surfaces
- ✓Flip fresh sweet potatoes at 12-13 minutes (not at the 15-minute mark) so the second side gets full 12-15 minute exposure for even browning; this prevents the first side from over-caramelizing (burning above 350°F surface temp) while waiting for the second side to color.timingFlip at 12-13 minutes of 25-30 minute bake
- ✓Brown the ground beef in 400°F+ dry pan for 2-3 minutes before breaking it up; the Maillard reaction requires temperatures above 300°F and needs intact meat surface contact to develop savory complexity that taco seasoning alone cannot replicate.technique400°F+, 2-3 minutes undisturbed
- ✓Replace 50% of mayo with Greek yogurt (by volume) in street corn to reduce fat content from ~90% to ~35% while maintaining creaminess through Greek yogurt's 10% protein, which stabilizes the emulsion better than mayo alone.ingredient50% Greek yogurt substitution, fat reduction 90% to 35%
- ✓Add street corn toppings after heating off direct heat (transfer to serving bowl first); this prevents volatile capsaicin in jalapeño from degrading above 140°F and preserves the sharp, bright heat that gets muted in hot cheese.techniqueBelow 140°F for volatile compound preservation