Southwest Sweet Potato Perfection
Enjoy tender sweet potatoes filled with savory, seasoned ground beef and your favorite southwest toppings. This healthy and flavorful recipe is a delicious alternative to weeknight takeout, packed with nutrients and customizable to your taste.
Equipment
- Baking Sheet
- Parchment paper
- Fork
- Large skillet or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 large sweet potatoes, about the same size
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 pound lean ground beef 85/15 or leaner
- 1 medium onion, chopped
- 1 bell pepper any color
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- ¼ cup water or beef broth if needed
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt, for topping
- 1 avocado, diced, for topping
- Salsa, for topping
- Fresh cilantro, chopped, for topping
- Green onions, sliced, for topping
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and scrub the sweet potatoes. Pierce them several times with a fork.
- Rub the sweet potatoes with olive oil, salt, and pepper.
- Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are easily pierced with a fork. The exact time will depend on the size of your sweet potatoes.
- While the sweet potatoes are baking, prepare the ground beef filling. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the black beans, corn, diced tomatoes (undrained), tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld together. If the mixture seems too dry, add a 1/4 cup of water or beef broth.
- Taste and adjust seasonings as needed.
- Once the sweet potatoes are cooked, carefully remove them from the oven.
- Let them cool slightly, then slice them lengthwise, being careful not to cut all the way through (you want to create a pocket). You can also scoop out some of the flesh to make more room for the filling.
- Spoon the Southwest ground beef filling into the sweet potato "boats."
- Top with your favorite toppings: shredded cheese, sour cream, avocado, salsa, cilantro, green onions, and a squeeze of lime juice.
- Serve immediately and enjoy!
Notes
For a vegetarian option, substitute the ground beef with lentils or plant-based ground meat. To make ahead, bake the sweet potatoes and prepare the ground beef filling separately, storing them in the refrigerator for up to 3 days. Reheat and assemble when ready to serve. Spice it up by adding cayenne pepper or hot sauce to the ground beef mixture. Store leftovers in the refrigerator for up to 2 days.