Ingredients:

  • 4 medium (approx. 8 oz / 225g each) sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup beef broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh cilantro, chopped
  • ¼ cup sour cream
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pierce the sweet potatoes several times with a fork to allow steam to escape.
  3. Rub the skins with olive oil and sprinkle with salt.
  4. Place potatoes on a baking sheet and roast for 40-50 minutes until the skin is taut and a knife slides into the center with zero resistance.
  5. Heat a skillet over medium-high heat. Add the ground beef in a flat layer and sear without stirring for 3 minutes until a dark brown crust forms.
  6. Break the meat apart and add the diced onion, cooking until translucent (about 4 minutes).
  7. Stir in the minced garlic, smoked paprika, cumin, salt, and pepper.
  8. Add the tomato paste and stir for 1 minute until fragrant.
  9. Deglaze the pan with beef broth, stirring to scrape up the browned bits, and reduce until the filling is thick and glossy.
  10. Slice the roasted sweet potatoes lengthwise, lightly mash the interior with a fork, and fill each with the beef mixture.
  11. Top with shredded cheddar cheese and place under a broiler for 1-2 minutes until the cheese is melted and bubbly.
  12. Garnish with fresh cilantro, a dollop of sour cream, and sliced green onions before serving.