Sweet Potato Foil Packets combine sweet potatoes and taco meat, cooked in the oven or on the grill, and perfect for any night.
author’s note
The Foil Pack Meal My Kids Ask For Every Week!
I wanted to channel one of my family’s favorite dinners, this Ground Turkey Sweet Potato Skillet, into a foil pack meal because foil packs always make for the easiest, yummiest weeknight dinners with minimal cleanup.
I spent some time testing to make sure the potatoes cooked through without turning to mush and the meat stayed flavorful and juicy. Once I got the timing right, these Sweet Potato Foil Packets quickly earned a spot in our weeknight rotation. The kids love having their own little packet to open, and I love not having a sink full of dishes.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Sweet potatoes | Peel and dice to ½‑inch cubes so they cook through. Par‑boil 3 minutes for perfect tenderness. |
| Ground turkey (93/7) | Brown first for a flavorful crust. Swap in lean ground beef if you prefer. |
| Taco seasoning | A packet works great, or use the homemade blend below. |
| Red onion | Dice small; sub yellow or white onion if needed. |
| Black beans | Rinse and drain. Pinto beans also work. |
| Mild red enchilada sauce | Old El Paso® is my pick for shortcut flavor. |
| Sharp Cheddar | Shred from a block for the best melt. Monterey Jack–Cheddar mix is tasty too. |
Quick Tip
If you prefer to make your own seasoning mix or sauce for these Taco Sweet Potato Foil Packets, we’ve got you covered! Try our go-to taco seasoning recipe or our homemade enchilada sauce.
Quick Tip
TACO SEASONING MIX:
1 Taco Seasoning Packet:
1 tablespoon ground chili powder
1 teaspoon each: ground cumin, paprika
1/2 teaspoon each: onion powder, garlic powder, dried oregano
Fine sea salt & pepper
Make a batch of taco seasoning packets and keep on hand for your Mexican recipes!
To make 4 packets, use 4TB chili powder, 4 TB chili powder,
1 TB each: cumin, and paprika, 2 tsp each: onion powder, garlic powder, dried oregano.
Sweet Potato Foil Packets Tips
- Cube evenly: ½‑inch sweet‑potato pieces cook at the same rate as the meat.
- Par‑boil the potatoes: Three minutes in boiling water jump‑starts tenderness. Drain well.
- Use heavy‑duty foil: Regular foil tears easily once the sauce bubbles.
- Spray the foil: A quick mist keeps cheese from sticking.
- Seal tightly: Fold long edges together, then crimp the ends so steam stays inside.
- Rest one minute: Steam settles and flavors mingle before you open the packet.
- Open carefully: Hot steam escapes fast—use tongs or oven mitts.
Taco Sweet Potato Foil Packet Toppings
Get creative with your toppings! Here are some of my favorites:
- Avocado slices or a scoop of guacamole
- Lime wedges and fresh cilantro or green onion
- Light sour cream whisked with a splash of lime juice
- Pico de gallo or chopped cherry tomatoes
- Pickled or fresh jalapeño slices
- Hot sauce and crushed tortilla chips
- Cotija crumbles for a salty finish
More Foil Packet Meals:
Taco Sweet Potato Foil Packets
These Taco Sweet Potato Foil Packets are packed with seasoned meat and tender sweet potatoes, perfect for busy weeknights or a weekend cookout. Grill or bake them to enjoy a simple, flavorful meal!
Equipment
- Heavy-duty aluminum foil see note 1
Ingredients
- 4 cups peeled and diced sweet potato see note 2
- 1 (1-ounce) packet taco seasoning or a homemade seasoning blend—see note 3
- 1 tablespoon olive oil
- 1 cup diced red onion 1 onion, optional
- 1 pound lean ground turkey 93/7, or ground beef
- 3/4 cup mild red enchilada sauce see note 4
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup freshly shredded sharp Cheddar cheese packed, see note 5
- Salt and pepper
- Toppings as desired see note 6
Instructions
- Preheat oven to 425°F or the grill to 425–450°F. Tear off 4 large pieces of heavy-duty foil and generously spray with cooking spray.
- Bring a large pot of water (8 cups) to a boil. Once boiling, salt the water (I add 1 tablespoon salt). Add diced sweet potatoes and boil 5–7 minutes or until just cooked (still a bit firm; they’ll cook more in packet). Drain, then right in the colander, toss to coat with salt and pepper (I add 1/4 teaspoon each).
- In a large pan over high heat, add oil. Once oil is hot, add diced onion and sauté for 2 minutes. Push onion to the edges of pan and add ground turkey to the center. Let the meat sear (brown) before crumbling with a wooden spoon and browning most of the way through, about 3–5 minutes. Drain or remove any grease if needed.
- Reduce heat to medium and add taco seasoning. Stir until meat is fully cooked through and the seasoning is fragrant, about 1–3 minutes. Add enchilada sauce and simmer until nicely thickened. Remove from heat and mix in drained and rinsed black beans. Taste for salt and pepper, adding more if needed.
- Divide sweet potatoes evenly among the foil sheets. Top each packet with a packed 1/4 cup cheese, then add the taco meat mixture in an even layer on top.
- Bring the long ends of the foil together and fold them down to seal the packets. Fold in the sides to ensure the packets are fully sealed. Do not double wrap in foil.
- Place packets on a sheet pan or right on the grill grates of the fully heated grill. Cook 10–15 minutes on the grill or 15–20 minutes in the oven. Let stand 1 minute (still sealed) out of oven or grill; then carefully open, expecting a burst of steam. Give everything a really good stir. Add your favorite taco toppings and dig in!
Video
Recipe Notes
Note 1: Heavy-duty foil is thicker and more durable, which makes it better for cooking applications like foil packs. While it may seem like a good idea to add an extra layer of foil for added strength, it can actually change the cooking time and make it less predictable.
Note 2: Cut potatoes into small, even, and consistent 1/2-inch cubes. Uniform size allows for even cooking and perfectly tender potatoes throughout. The recommended cooking times are based on this specific size.
Note 3: To make your own taco seasoning blend, combine the following: 1 tablespoon ground chili powder, 1 teaspoon each: ground cumin, paprika, and 1/2 teaspoon each: onion powder, garlic powder, dried oregano, fine sea salt, and pepper.
Note 4: Enchilada sauce can vary greatly in flavor and heat from brand to brand. I love and recommend Old El Paso® mild red enchilada sauce. If you aren’t able to find this brand, I’d recommend tasting the enchilada sauce first to make sure it isn’t too spicy and you enjoy the flavor. Alternatively, try my fave homemade Enchilada Sauce.
Note 5: I recommend using sharp or extra-sharp Cheddar for this recipe. It has a richer and more pungent flavor that pairs well with the other ingredients. Be sure to use freshly grated cheese to avoid any excess oil or grease in your foil packs. Gently pack cheese in a measuring cup for accurate measurement.
Note 6: Add your favorite taco toppings: fresh cilantro or green onions, fresh lime, ripe diced avocado or guac, sour cream, crushed tortilla chips, etc. I love making a sour cream drizzle: whisk 2 tablespoons light sour cream with 1 tablespoon lime juice until smooth. Transfer to a bag, snip off the tip, and drizzle over packets. So good! This can be doubled (or tripled).
Storage: To store the leftover Taco Sweet Potato Foil Packets, keep them in the foil packs or transfer them to an airtight container. Refrigerate for up to 3 days.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 68g | Protein: 41g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1873mg | Potassium: 1147mg | Fiber: 17g | Sugar: 13g | Vitamin A: 20872IU | Vitamin C: 13mg | Calcium: 301mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
