Nourishing and delicious, these ground beef stuffed sweet potatoes are a well balanced meal filled with veggies! Easy to make, it's a versatile recipe, and great for meal-prep too. Top with all your favorite toppings!
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Why You'll Love This Recipe
- It's nutritious and delicious! Sweet potatoes are an amazing source of complex carbohydrate, high in fiber and vitamins. The main protein is lean ground beef which is cooked with zucchini, mushrooms, shallot and spices. This meal is satisfying, filling and balanced.
- This recipe is easy to make! And customizable to your taste. You can switch the veggies, seasoning and even replace the ground beef with ground turkey or chicken. It's also gluten-free and can easily be made dairy-free.
- It's so great for meal-prep! Stuffed sweet potatoes reheat really well, and are great to have on hand for a healthy quick lunch or dinner like this ground chicken spaghetti and zucchini boats.
Key Ingredients
- Sweet potatoes: high in fiber, complex carbohydrates and vitamins, sweet potatoes are often considered a superfood. Could be replace with Japanese yam, another one of my favorites. You can also use regular white potatoes (they'll cook faster).
- Lean ground beef: we're keeping calories in mind with this recipe, so lean beef (90 to 95% lean) is a better choice than fatty ground beef. Replace with ground chicken or turkey or even plant-based meat to keep it vegetarian.
- Seasoning: an easy mixture of onion, garlic, paprika, salt and pepper but you can use anything you like, from Italian seasoning to taco seasoning, whichever you enjoy.
- Veggies: we're using mushrooms, zucchini, garlic and shallot for this one but you can replace them with other veggies like bell pepper, onion, spinach...
- Tomato paste & Dijon mustard: they add depth and flavor to the beef mixture.
- Broth: it helps keep everything moist.
- Toppings: cheese, green onions, Greek yogurt or sour cream, hot sauce, use anything you normally enjoyed on your stuffed potatoes.
How to make ground beed stuffed sweet potatoes
- Preheat oven to 425° Fahrenheit. Chop the veggies.
Wash and scrub the sweet potatoes under running water. Dry them thoroughly. Carefully poke each potatoes with a fork a few times all over.
Wrap each of them in foil and place them on baking sheet. Roast them for 45 minutes to 1 hour or until soft when poked with a fork.
When the potatoes are almost ready, add beef to a skillet with the spices, and cook on medium-high for about 5 minutes stirring often.
Remove beef from skillet and set aside. Turn heat down to medium, add a drizzle of olive oil, chopped zucchini, chopped mushrooms and shallot. Cook for about 5 minutes.
Add the cooked beef back to the skillet, add tomato paste and Dijon mustard. Stir everything, and continue cooking for 2-3 minutes.
Add the minced garlic, stir it in and cook for another 1-2 minutes.
Add the broth, stir everything and simmer on medium-low for 5 minutes.
Carefully remove potatoes from foil and cut them in the middle. Be careful, they will be very hot. Add beef mixture and serve with toppings. Enjoy!
More Recipes with Beef
If you love beef check these out!
tips
- Try to choose sweet potatoes about the same size so they cook evenly. Smaller will cook a lot faster then larger ones.
- Make this dish vegetarian by using plant-based meat instead of beef.
- Chop the mushrooms and zucchini the same size so they cook evenly.
- Leftovers can be kept refrigerated in an airtight container for up to 4 days.
Frequently Asked Questions
Yes absolutely! I like the roast them cause I prefer the flavor, but if you're in a time pinch you can poke each potato, wrap them in moist paper towels and microwave for 3-4 minutes then flipping and continue cooking for 3-4 more minutes or until soft. (Do NOT use foil in the microwave like we do in the oven method)
It's a taste preference! Personally, I don't enjoy eating most potato skins but if you love it, go for it. Just make sure you've washed and scrubbed the potatoes well.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
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Ground Beef Stuffed Sweet Potatoes
Equipment
- wooden spoon
- foil
Ingredients
- 4 sweet potatoes medium
- 1 pound lean ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper more or less to taste
- 1 drizzle olive oil
- 1 zucchini chopped or quartered
- 10-12 mushrooms chopped
- 1 shallot chopped
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 3-4 cloves garlic minced
- ⅓ cup broth beef or chicken
- ½ cup shredded cheese
- 3-4 green onions
- Greek yogurt or sour cream optional
Instructions
- Preheat oven to 425° Fahrenheit.
- Wash and scrub the sweet potatoes under running cold water. Dry them thoroughly with paper towels or a kitchen cloth. Carefully poke each potatoes with a fork a few times all over.
- Wrap each of them in foil and place them on a baking sheet. Roast them for 45 minutes to 1 hour or until soft when poked with a fork.
- When the potatoes are almost ready, spray skillet with oil spray, add beef, season it with garlic powder, onion powder, paprika, salt, pepper, and cook on medium-high for about 5 minutes stirring often.
- Remove the beef from the skillet and set aside. Discard extra fat from the skillet if needed. Turn heat down to medium, add a drizzle of olive oil, chopped zucchini, chopped mushrooms and chopped shallot. Cook for about 5 minutes, until soften, stirring often.
- Add the cooked beef back to the skillet, add the tomato paste and Dijon mustard. Stir everything well and continue cooking for 2-3 minutes.
- Add the minced garlic, stir it in and cook for another 1-2 minutes.
- Add the broth, stir everything and simmer on medium-low for 5 minutes. Adjust salt and pepper if needed.
- Once the sweet potatoes are cooked, remove them from oven. Carefully remove them from foil and cut them in the middle. Be careful, they will be very hot.
- Plate the sweet potatoes with the beef and veggies mixture, top with shredded cheese, green onions, yogurt or sour cream, hot sauce or any toppings of choice. Enjoy!
Notes
- Sweet potatoes: cooking time will vary depending on their size. Use any method of cooking you prefer.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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