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split orange sweet potatoes filled with smoky browned ground beef and onion, topped with plain yogurt sauce and chopped chives
Melissa Hart

Ground Beef Stuffed Sweet Potatoes

The microwave handles the sweet potatoes while you make a smoky beef filling. Pick four potatoes of similar size or the smallest will be ready long before the largest. Split them open as soon as they're tender so steam can escape before the filling goes in. The yogurt sauce belongs on the finished potatoes, where its tang cuts through the sweet flesh and rich beef.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes about 8 oz each
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 small onion diced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt divided
  • 1/4 cup water
  • 3/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tbsp chopped chives

Method
 

  1. Scrub and pierce the sweet potatoes several times with a fork. Microwave on a plate for 10 to 14 minutes, turning halfway, until a knife slides into every center; cook in two pairs if your microwave is small.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Brown the beef and onion for 7 to 8 minutes, cooking the meat to 160°F.
  3. Stir in tomato paste, paprika, garlic powder, 1/2 teaspoon salt and water. Simmer for 2 minutes until the mixture is moist and the onion is tender.
  4. Mix the yogurt, lemon juice and remaining salt. Split the potatoes lengthwise and fluff the orange flesh with a fork.
  5. Divide the beef among the potatoes, spoon the yogurt sauce over the top and add the chives.