How TO Make Ground Beef Stuffed Sweet Potatoes

Ingredients

• 4 pieces Sweet Potatoes (medium‑size, scrubbed and dried)
• 2 tablespoons Olive Oil (1 tbsp for coating potatoes, 1 tbsp for skillet)
• 1 pound Ground Beef (80% lean preferred)
• 0.5 teaspoon Ground Clove (adds warm spice)
• 2 teaspoons Salt (adjust to taste)
• 1.5 teaspoons Black Pepper (freshly ground preferred)
• 1 teaspoon Dried Oregano
• 1 teaspoon Smoked Paprika (or sweet paprika)
• 1 tablespoon Balsamic Vinegar (adds umami depth)
• 1 medium Onion (diced)
• 1 large Carrot (shredded)
• 1 cup Bell Pepper (diced, any color)
• 1 medium Zucchini (diced (or summer squash))
• 2.5 tablespoons Ketchup (adds sweet‑savory flavor; can substitute tomato paste)
• 1 cup Cheddar Cheese (shredded mix of sharp and white cheddar)
• 0.5 cup Sour Cream
• 3 tablespoons Horseradish Puree
• 0.5 teaspoon Salt (for sauce)
• 2 tablespoons Flat‑leaf Parsley (chopped, optional garnish)
• to taste Pickled Jalapeños (optional topping)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Wash, scrub, and pat dry the sweet potatoes. Poke holes all over with a fork or knife.

   Time: PT10M

3. Line Baking Sheet

   Line a baking sheet with parchment paper (or foil) and lightly spray or brush with 1 tbsp olive oil.

   Time: PT5M

4. Bake Sweet Potatoes

   Place the potatoes on the sheet and bake for 40‑60 minutes, until tender when pierced with a fork.

   Time: PT50M

   Temperature: 400°F

5. Prep Vegetables

   Dice the onion, shred the carrot, dice the bell pepper, and dice the zucchini.

   Time: PT10M

6. Season Ground Beef

   In a large bowl combine the ground beef, ground clove, salt, black pepper, dried oregano, smoked paprika, and balsamic vinegar. Mix until evenly distributed.

   Time: PT5M

7. Heat Skillet

   Heat a large skillet over medium‑high heat, add 1 tbsp olive oil and let it shimmer.

   Time: PT2M

8. Sauté Vegetables

   Add the onion, shredded carrot, and bell pepper with a pinch of salt. Cook, stirring occasionally, until translucent, about 3‑5 minutes.

   Time: PT5M

9. Cook Ground Beef

   Add the seasoned ground beef to the skillet. Break it up with a wooden spoon and cook for about 7 minutes, until browned and no longer pink.

   Time: PT7M

10. Add Ketchup and Zucchini

    Stir in 2‑3 tbsp ketchup and the diced zucchini. Continue cooking for another 10 minutes, until the zucchini is softened.

    Time: PT10M

11. Remove Filling from Heat

    Turn off the heat and set the skillet aside. The beef‑veggie mixture is ready to stuff the potatoes.

    Time: PT2M

12. Slice and Fluff Potatoes

    Using oven mitts, remove the baked potatoes. Cut a slit down the center, pinch the ends to open, and fluff the interior with a fork.

    Time: PT5M

13. Stuff Potatoes

    Spoon about 4 ounces of the beef‑veggie filling into each potato, spreading evenly.

    Time: PT3M

14. Add Cheese

    Sprinkle shredded cheddar (or cheese of choice) over the stuffed potatoes.

    Time: PT2M

15. Broil Cheese

    Switch the oven to a low broil setting and place the potatoes back in for 5‑7 minutes, until the cheese is melted and lightly browned.

    Time: PT6M

    Temperature: broil

16. Prepare Horseradish Sauce

    In a small bowl combine sour cream, horseradish puree, and 0.5 tsp salt. Mix until smooth.

    Time: PT2M

17. Finish and Garnish

    Dollop the horseradish sauce on each potato and garnish with chopped parsley and optional pickled jalapeños.

    Time: PT2M

Nutrition Facts

Calories

660

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g

Ingredient Substitutions

• Instead of Sweet Potatoes: White potatoes
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based mince
• Instead of Ground Clove: Ground cloves
• Instead of Smoked Paprika: Sweet paprika
• Instead of Balsamic Vinegar: Apple cider vinegar
• Instead of Zucchini: Yellow squash
• Instead of Ketchup: Tomato paste
• Instead of Cheddar Cheese: Gouda, Pepper jack, Mozzarella
• Instead of Sour Cream: Greek yogurt
• Instead of Horseradish Puree: Prepared horseradish
• Instead of Flat‑leaf Parsley: Cilantro

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Knife
• Fork
• Cutting Board
• Large Mixing Bowl
• Small Mixing Bowl
• Large Skillet or Sauté Pan
• Wooden Spoon
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Baking the sweet potatoes until tender (Step 4)
• Cooking the ground beef until fully browned (Step 9)
• Broiling the cheese without burning (Step 15)
• Handling the hot potatoes when slicing (Step 12)

Chef Tips from the Video

• Line the baking sheet with parchment for effortless cleanup.
• Use smoked paprika for a deeper, smoky flavor in the beef mixture.
• Balsamic vinegar adds a subtle umami note that balances the sweetness of the potatoes.
• For extra crunch, toast the shredded cheese under the broiler just until golden.

Troubleshooting

Storage

Refrigerator: Store the cooked filling in an airtight container for up to 4 days. Reheat potatoes and topping before serving.

Freezer: Filling can be frozen for up to 2 months; thaw in refrigerator before reheating. Do not freeze whole assembled potatoes.

Room temperature: Do not leave assembled potatoes at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the sweet potatoes a day ahead and store them wrapped in foil.
• Prepare the beef‑veggie filling in advance; reheat gently on the stovetop.
• Assemble the potatoes with filling and cheese, then refrigerate; broil just before serving.

Frequently Asked Questions