Stuffed Sweet Potatoes with Seasoned Ground Beef and Cheese

Nourishing and flavorful, these ground beef stuffed sweet potatoes make a balanced meal packed with vegetables. Simple to prepare and highly versatile, this recipe is perfect for weeknight dinners or meal prep. Top with your favorite garnishes for extra flavor.

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Why You’ll Love This Recipe

• Nutrient-dense and satisfying. Sweet potatoes provide complex carbohydrates, fiber and vitamins, while lean ground beef supplies protein. Paired with zucchini, mushrooms and shallot, this dish is filling and well balanced.
• Easy and adaptable. The recipe is straightforward and can be tailored to your taste—swap vegetables, change seasonings or use ground turkey, chicken or a plant-based alternative. It’s naturally gluten-free and can be made dairy-free if desired.
• Great for meal prep. Stuffed sweet potatoes reheat well and make a convenient, healthy lunch or dinner option during a busy week.

Key Ingredients

• Sweet potatoes: choose medium, similar-sized tubers for even cooking. You can also use yams or regular potatoes if preferred.
• Lean ground beef: 90–95% lean keeps the dish lighter. Swap for ground turkey, chicken or plant-based meat if you like.
• Seasonings: garlic powder, onion powder, smoked paprika, salt and pepper. Use Italian or taco seasoning for a different flavor profile.
• Vegetables: zucchini, mushrooms and shallot are used here; bell pepper, onion or spinach work well too.
• Tomato paste & Dijon mustard: add depth and a touch of tang to the beef mixture.
• Broth: keeps the filling moist—beef or chicken broth works.
• Toppings: shredded cheese, green onions, Greek yogurt or sour cream, and hot sauce are all great options.

How to Make Ground Beef Stuffed Sweet Potatoes

• Preheat the oven to 425°F (220°C). Prep and chop the vegetables.
• Wash and scrub the sweet potatoes, dry them, then poke each potato a few times with a fork.
• Wrap each potato in foil and place on a baking sheet. Roast for 45 to 60 minutes, or until tender when pierced with a fork.
• When the potatoes are nearing doneness, heat a large skillet over medium-high. Add the ground beef, season with garlic powder, onion powder, smoked paprika, salt and pepper, and cook for about 5 minutes, stirring often, until browned. Transfer the beef to a bowl and set aside.
• Reduce heat to medium, add a drizzle of olive oil to the skillet, then add chopped zucchini, mushrooms and shallot. Sauté for about 5 minutes, until vegetables are softened.
• Return the cooked beef to the skillet, stir in tomato paste and Dijon mustard, and cook 2–3 minutes to combine flavors.
• Add minced garlic, stir, and cook another 1–2 minutes. Pour in the broth, simmer on medium-low for about 5 minutes, and adjust seasoning as needed.
• Remove the sweet potatoes from the oven. Carefully unwrap and slice each one down the center—caution, they will be hot. Spoon the beef and vegetable mixture into each potato.
• Top with shredded cheese, chopped green onions, a dollop of Greek yogurt or sour cream, hot sauce or any preferred toppings. Serve and enjoy.

Tips

• Choose sweet potatoes of similar size so they cook evenly. Smaller potatoes will be done sooner.
• Make it vegetarian by using plant-based ground meat.
• Cut mushrooms and zucchini to similar sizes for uniform cooking.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions

Recipe Summary

Ground Beef Stuffed Sweet Potatoes — Serves: 4 • Prep: 15 mins • Cook: about 1 hr 15 mins total. Approximate nutrition per serving: 435 kcal, 53 g carbs, 34 g protein, 10 g fat.

Equipment

• Large skillet
• Wooden spoon
• Baking sheet
• Aluminum foil

Ingredients

• 4 medium sweet potatoes
• 1 pound lean ground beef
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• Olive oil, a drizzle
• 1 zucchini, chopped or quartered
• 10–12 mushrooms, chopped
• 1 shallot, chopped
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 3–4 cloves garlic, minced
• 1/3 cup broth (beef or chicken)
• 1/2 cup shredded cheese
• 3–4 green onions, sliced
• Greek yogurt or sour cream (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and scrub sweet potatoes, dry, then poke each several times with a fork.
3. Wrap potatoes in foil, place on a baking sheet and roast 45–60 minutes until tender.
4. When potatoes are almost done, brown the ground beef in a skillet over medium-high heat with garlic powder, onion powder, smoked paprika, salt and pepper for about 5 minutes. Remove beef and set aside.
5. Lower heat to medium, add a drizzle of olive oil, then sauté zucchini, mushrooms and shallot for about 5 minutes until softened.
6. Return beef to the skillet, stir in tomato paste and Dijon mustard, and cook 2–3 minutes. Add minced garlic and cook 1–2 minutes more.
7. Pour in the broth, simmer on medium-low for 5 minutes and adjust seasoning.
8. Remove potatoes from the oven, carefully unwrap and slice open. Spoon the beef and vegetable mixture into each potato.
9. Top with shredded cheese, green onions, Greek yogurt or sour cream, hot sauce or other preferred toppings. Serve warm.

Notes: Cooking time for sweet potatoes varies with size. Use your preferred cooking method. Nutritional values are approximate and based on the listed ingredients without optional toppings.

About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful without being complicated. Based in California and raised in France, I’m a mom of two, a former certified nutritionist, recipe developer and food photographer.

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