Beef and Bean Loaded Sweet Potatoes
Beef and Bean Loaded Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Beef and Bean Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 black beans, 15 ounce can, rinsed and drained
- 1/2 cup beef broth
- 1 cup cooked white rice
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon granulated sugar
For Serving
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Wash the sweet potatoes thoroughly. Prick each sweet potato several times with a fork. Rub them with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min
- 3
Place the seasoned sweet potatoes directly on the prepared baking sheet. Bake for 40-50 minutes, or until they are very tender when pierced with a fork.
⏱️ 45 min•🌡️ 400
- 4
While the sweet potatoes are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 5
Add the diced yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1 minute more, until fragrant.
⏱️ 7 min
- 6
Stir in the undrained canned diced tomatoes, rinsed and drained black beans, and beef broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 7
Remove the lid and stir in the cooked white rice, fresh lime juice, and granulated sugar. Cook for another 2-3 minutes, stirring occasionally, until heated through. Taste and adjust seasonings as needed.
⏱️ 3 min
- 8
Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
⏱️ 3 min
- 9
Generously spoon the beef and bean filling into each sweet potato. Top with shredded cheddar cheese. Return the loaded sweet potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 400
- 10
Garnish with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Bean Loaded Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Beef and Bean Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 black beans, 15 ounce can, rinsed and drained
- 1/2 cup beef broth
- 1 cup cooked white rice
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon granulated sugar
For Serving
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Wash the sweet potatoes thoroughly. Prick each sweet potato several times with a fork. Rub them with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 3
Place the seasoned sweet potatoes directly on the prepared baking sheet. Bake for 40-50 minutes, or until they are very tender when pierced with a fork.
⏱️ 45 min•🌡️ 400 - 4
While the sweet potatoes are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 5
Add the diced yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1 minute more, until fragrant.
⏱️ 7 min - 6
Stir in the undrained canned diced tomatoes, rinsed and drained black beans, and beef broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 7
Remove the lid and stir in the cooked white rice, fresh lime juice, and granulated sugar. Cook for another 2-3 minutes, stirring occasionally, until heated through. Taste and adjust seasonings as needed.
⏱️ 3 min - 8
Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
⏱️ 3 min - 9
Generously spoon the beef and bean filling into each sweet potato. Top with shredded cheddar cheese. Return the loaded sweet potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 400 - 10
Garnish with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and serve immediately with lime wedges on the side.
⏱️ 2 min