Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are an easy, filling and nourishing weeknight meal. These have a little Mexican inspired flavor you will love.
Servings: 4
Equipment
- large baking sheet
- large skillet
Ingredients
- 4 medium sweet potatoes
- ½ tsp olive oil for the potatos
- ¼ tsp salt
- ¼ tsp pepper
Ground Beef Mix
- 1 lb lean ground beef *see notes
- ½ tsp olive oil
- ¼ cup yellow onion
- 1 Jalapeño, diced *optional
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp oregano
- ½ tsp cumin
- 1 4oz can green chilies I use medium or hot
- ¾ cup sour cream *see notes
- 3 cup kale, chopped *see notes
- ½ cup cotija or shredded cheese
- 1 lime, sliced for garnish
Instructions
- Bake the sweet potatoes. preheat to 400 º. Line a rimmed baking sheet with parchment paper for easy cleanup. Scrub the sweet potatoes to clean and pat dry. Prick the outsides all over with a fork. Rub them in oil and sprinkle a pinch of salt and pepper over them. Place on the prepared baking sheet and bake until fork tender, about 35-40 minutes, longer depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Meanwhile, cook the ground beef mix in a large skillet. Add the beef to a heated skillet over medium heat. Chop the meat up with a spatula for about 3 minutes. Add in chopped onion, bell pepper, jalapeño, garlic. Continue to cook for about 4 minutes, soak up any excess grease with paper towels in the skillet, discard the paper towels.
- Add in the seasoning, mix well. Cook for another 4 minutes. Add in green chilies and sour cream and chopped kale. Mix well and let the kale wilt a bit. Take it off the heat. Set aside.
- Once the baked sweet potatoes are finished and are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then over stuff with the beef mixture. Sprinkle cheese over the top, then return the sweet potatoes to the oven to melt and heat the filling a bit. Cook for about 5 minutes.
- Pull from the oven and top with additional toppings of choice. Optional: extra sour cream, avocado, salsa and so on. Squeeze fresh lime over the potato and enjoy!
Notes
*ground turkey or chicken will also work well.
*cream cheese or plain greek yogurt will also work in place of sour cream. you may want more for garnish. This is optional.
*Collard green or spinach will also work. You may also omit if wanted.
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat by microwaving for 3-5 minutes.
Nutrition
Serving: 1sweet potato, stuffed | Calories: 531kcal | Carbohydrates: 59g | Protein: 34g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 963mg | Potassium: 1508mg | Fiber: 10g | Sugar: 13g | Vitamin A: 38602IU | Vitamin C: 93mg | Calcium: 360mg | Iron: 6mg