Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs)
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb lean ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 cup beef broth
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 2 tbsp chopped fresh cilantro
  • 1 medium avocado, sliced
  • 2 tbsp pickled jalapeños

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork. Rub the skins with 2 tablespoons of olive oil, salt, and pepper. Place on a baking sheet and roast for 40–50 minutes until soft.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned. Remove beef from the pan, leaving the fat.
  3. Sauté the diced onion in the skillet for 4 minutes. Add minced garlic, tomato paste, smoked paprika, cumin, and chili powder; stir for 1 minute until fragrant.
  4. Return the browned beef to the skillet and stir in the beef broth. Simmer for 5 minutes until the liquid reduces into a thick glaze.
  5. Slice each baked sweet potato down the center and fluff the interior with a fork. Scoop the beef mixture into each potato and mash slightly into the flesh.
  6. Top each potato with shredded cheddar cheese and return to the oven for 3–5 minutes until the cheese is melted. Garnish with sour cream, sliced avocado, fresh cilantro, and pickled jalapeños.