Description
Stuffed sweet potatoes with seasoned ground beef and a simple 2-ingredient sauce. An easy high-protein, gluten-free dinner for busy weeknights.
Ingredients
Units
Scale
- 2 medium to small sweet potatoes, sliced in half
- 1 tablespoon olive oil
- 1 lb. ground beef (I used 90%)
- 1/4 cup onion, finely chopped/diced
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
- 2 tablespoons Worchestershire sauce
- 1/3 cup grated cheddar cheese (or other cheese you like)
- 1-2 cups shredded romaine lettuce
- 1/2 cup cherry tomatoes, sliced in half
- 2-3 pickles, sliced thinly
- optional: a few thin slices of red onion
Secret Sauce
- 1/4 cup ketchup
- 1/4 cup yellow mustard
Instructions
- Preheat your oven to 400 degrees. Place the sweet potatoes (cut in half) on a sheet tray. Drizzle with olive oil on all sides. Place cut side down and roast in the oven for 25 minutes.
- Meanwhile, cook the ground beef in a small saucepan over high heat. Break it up into small pieces with a wooden spoon or spatula. Half way through, add the onion, garlic and salt. Cook until the ground beef is fully cooked and no longer pink. Turn the heat off and stir in the worchestershire sauce.
- Prep all other ingredients – have them ready so you can quickly top the swee potatoes.
- When the potatoes are fully cooked and you are ready to assemble. Place one of the sweet potato halves on a plate or in a shallow bowl. Use a fork to smash the inside of the potatoes. Top with a couple spoonfuls of the ground beef mixture. Add the cheese, lettuce, tomatoes and pickles. Top with the secret sauce – always serve more at the table.
Notes
Double the recipe for easy meal prep – store the sweet potatoes and ground beef seperately.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: American