Stuffed Sweet Potatoes with Lean Beef & Cheese
Method
Preheat the oven to 200°C (400°F). Scrub the sweet potatoes thoroughly, leaving the skins on. Pierce each potato several times with a fork or knife to allow steam to escape during baking.
Place the sweet potatoes on a baking tray and bake for 50–60 minutes, or until they are completely tender when pierced with a knife.
About 20 minutes before the potatoes are done, heat a large nonstick skillet over medium-high heat. Add the lean ground beef and diced red onion. Cook for 6–8 minutes, breaking the meat into small crumbles as it browns. No additional oil is needed.
Stir in the steak seasoning, garlic powder, black pepper, tomato paste, and spinach. Continue cooking for another 2–3 minutes, until the spinach has wilted and the tomato paste is fully incorporated.
Remove the sweet potatoes from the oven and carefully slice them lengthwise without cutting all the way through. Fluff the flesh with a fork to create a soft, mashed interior.
Divide the beef mixture evenly between the potatoes, pressing it gently into the centers. Sprinkle the reduced-fat shredded cheese evenly over the top.
Return the stuffed sweet potatoes to the oven for 5 minutes, or until the cheese has melted and is lightly golden. Serve immediately while hot.
Leaving the sweet potato skins on adds extra fiber and helps the potatoes hold their shape after stuffing. For an extra burst of freshness, garnish with chopped parsley or green onions before serving. These stuffed sweet potatoes reheat beautifully, making them an excellent option for meal prep or a satisfying post-workout dinner.
Nutrition Facts
Per serving
