Taco Beef and Sweet Potato Bake

By: Susan Joy

This healthy meal of Taco Beef and Sweet Potato Bake is the perfect weeknight meal.

I’ve used my own MEXICAN SPICE MIX (Recipe link). Making your own Mexican seasoning is so simple, and this ensures it doesn’t have flour, sugar, food acid and anti-caking agents that can be found in store-bought packets of taco seasoning. I love adding sweet potatoes to my recipes. It’s nutrient-dense, naturally sweet and high in fibre, a rich source of beta carotene (vitamin A) and vitamin C. Also high in vitamin E and potassium. Traditional taco casserole is covered in cheese, but I’ve created a tasty, dairy-free, creamy and cheezy sauce to top the beef and potato mixture. Then, I served it with an assortment of coloured salad vegetables to make this dish look enticing and add extra nutrients.



  • 750g (approx 2 medium) sweet potato(s), peel & dice
  • 3 – 4 Tbsp olive oil, divided
  • 1/2 tsp fine sea salt
  • 1 Lge onion(s), finely diced
  • 700g grass-fed beef mince
  • 2 – 2 1/2 Tbsp Mexican Spice Mix, (see link to recipe above or below in the method)
  • 250ml (1 cup) organic passata/tomato puree


  • 2 Lge egg(s)
  • 1/3 cup nutritional yeast flakes
  • 180g (3/4 cup) natural coconut yoghurt, or nut-based yoghurt
  • 1/2 cup salsa, choose a good brand without additives
  • 1 tsp minced garlic
  • 1/2 tsp fine sea salt


  • chopped tomato(es)
  • sliced kalamata olives
  • sliced spring onion(s)
  • sliced or diced avocado(s)
  • chopped coriander, leaves


Premix my MEXICAN SPICE MIX Recipe and store it in a sealed glass jar.

Grease a 30 x 22cm (approx 9x13in) casserole dish lightly with olive oil and set aside.

Heat a large 32cm frying pan on medium heat and add 2 tablespoons of oil. Add the diced sweet potato and cook, turning often, until tender but not mushy. Cook for approximately 6 – 7 minutes. The size will affect the cooking time; make sure the sweet potatoes are diced small. Sprinkle with 1/2 teaspoon of fine sea salt while cooking, and add more oil if needed. Once cooked, transfer to a plate and set aside while you cook the meat mixture.

Preheat your oven to 180c (fan-forced).

Add a tablespoon of oil to the pan with the onions and cook, stirring for 2 minutes. Add in the beef mince and break up any lumps with a spatula as it cooks. Once the meat has changed colour, sprinkle over the taco seasoning and mix well through the meat mixture.

Pour in the passata, return the cooked sweet potato to the pan, and stir, combining everything well. Simmer for 3 – 4 minutes.

While it simmers, prepare the Creamy Sauce. Add the eggs to a medium bowl and whisk well with a fork, then add the remaining sauce ingredients and whisk everything together.

Transfer the beef and sweet potato mixture to the casserole dish, making sure to create an even surface. Pour the creamy sauce evenly over the top and place it in the oven to set the sauce for approximately 20 minutes.

Allow to sit for 5 – 10 minutes before sprinkling over your toppings. Once the toppings are in place, serve immediately.

Store any leftovers covered in the fridge and suitable to freeze without the salad toppings.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied