Beefy Stuffed Sweet Potato Recipe

Beefy Stuffed Sweet Potato

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving: Calories 360, Total Fat 16g, Saturated Fat 4.5g, Cholesterol 55mg, Sodium 770mg, Carbohydrates 34g, Dietary Fiber 6g, Protein 20g, Sugar 9g
• Total time: 40 min
• Prep time: 20 min
• Cook time: 20 min

Transform dinner with these Latin-flavored Beefy Stuffed Sweet Potatoesa clever way to pack in extra veggies! Finely chop carrots, onions, and tomatoes to blend seamlessly with savory ground beef, creating a healthier meal that hides the goodness for veggie skeptics. Ready in just 40 minutes, this easy recipe delivers bold flavors and satisfaction in every bite.

4 small sweet potatoes, scrubbed and cleaned

4 medium carrots (2 roughly chopped, 2 shredded)

1/2 medium onion, roughly chopped

1 plum tomato, chopped

2 cloves garlic

2 tablespoons plus 1 teaspoon red wine vinegar

1 teaspoon ground cumin

Kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Freshly ground black pepper

2 tablespoons olive oil

3/4 pound lean ground beef

1/4 cup chopped fresh cilantro

Cook Mode (Keep screen awake)

1. Pierce each sweet potato a few times and microwave until tender when pierced with a fork, about 10 minutes, turning halfway through. Keep warm once done.
2. In a food processor, pulse together the chopped carrots, onion, tomato, garlic, 2 tablespoons vinegar, cumin, 1 teaspoon salt, oregano, cayenne, and some black pepper until coarsely chopped. Heat olive oil in a large nonstick skillet over medium-high heat, then add the veggie mixture and stir continuously until dry, about 3-4 minutes. Pour in 1/4 cup water and cook, scraping up browned bits, until the liquid evaporates, about 1 minute. Add ground beef, breaking it into pieces as it cooks until browned and fully cooked, around 4 minutes. Remove from heat.
3. Cut each sweet potato in half and scoop some of the soft flesh into the beef mixture. Mix well. Arrange the potato halves on four plates, then fill each generously with the beef and potato mixture. Toss shredded carrots with the cilantro, remaining 1 teaspoon vinegar, and 1/4 teaspoon salt in a bowl. Distribute the carrot slaw evenly across the four plates.

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