Stuffed Sweet Potatoes with Ground Beef, Cheddar and Guacamole

Welcome — today we’re making a warm, satisfying dish: Stuffed Sweet Potatoes with ground beef, melted cheddar, creamy guacamole, and tangy sour cream. Roasted sweet potatoes provide a naturally sweet and nutrient-dense base while the beef and cheese add savory richness. This recipe is straightforward enough for a weeknight but flavorful enough to serve guests. It balances protein, healthy fats, and fiber for a filling meal the whole family will enjoy.

Ingredients

• Sweet potatoes – 4 medium, washed and scrubbed
• Ground beef – 500 g (lean is best)
• Cheddar cheese – 1 cup, shredded
• Guacamole – 1/2 cup (store-bought or homemade)
• Sour cream – 1/2 cup
• Tomatoes – 1/2 cup, diced
• Onion – 1 small, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tablespoon
• Cumin – 1 teaspoon
• Chili powder – 1 teaspoon
• Paprika – 1 teaspoon
• Salt and pepper – to taste
• Fresh cilantro – chopped, for garnish

Optional substitutions:

• Swap ground beef for ground turkey or chicken for a leaner option.
• For dairy-free versions, use plant-based cheddar and sour cream alternatives.

Instructions

Step 1 – Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 40–50 minutes, or until a fork slides in easily and the centers are tender. Remove and let cool slightly.

Step 2 – Sauté aromatics: While the potatoes roast, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the minced garlic and cook one more minute until fragrant.

Step 3 – Brown the beef: Add the ground beef to the skillet and break it up with a wooden spoon. Cook 7–10 minutes until browned and cooked through. Drain excess fat if needed.

Step 4 – Season the beef: Stir in the cumin, chili powder, paprika, and a good pinch of salt and black pepper. Cook 2–3 minutes more so the spices bloom and the flavors meld. Remove from heat and set aside.

Step 5 – Assemble the stuffed potatoes: When the sweet potatoes are cool enough to handle, slice each lengthwise and gently fluff the flesh with a fork, leaving the skins intact. Spoon a generous portion of seasoned beef into each potato. Top with shredded cheddar, diced tomatoes, a spoonful of guacamole, and a dollop of sour cream. Finish with chopped cilantro.

Serve immediately while the potatoes and cheese are warm.

• Choose the right potatoes: Medium sweet potatoes roast evenly and are easiest to handle. Very large potatoes may need extra time.
• Make fresh guacamole: A simple guacamole of mashed avocado, lime juice, salt, and a little onion or cilantro lifts the dish far beyond store-bought versions.
• Customize toppings: Add diced jalapeño for heat, swap cheddar for Monterey Jack or queso fresco, or finish with a squeeze of lime for brightness.