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High Protein Stuffed Sweet Potatoes Recipe

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4.3 from 2 reviews

Delicious and nutritious high protein stuffed sweet potatoes topped with a savory ground beef, kale, and bean mixture, finished with melted mozzarella cheese. This hearty dish combines the sweetness of baked sweet potatoes with a flavorful spiced beef filling, making it a perfect fulfilling meal.

Ingredients

Vegetables and Produce

  • 2 medium sized sweet potatoes
  • 1 small onion, small diced
  • 2 cloves garlic, finely minced
  • 2 handfuls kale, torn and de-stemmed

Meat and Dairy

  • 1 pound extra lean ground beef
  • Mozzarella cheese, to taste

Pantry Items and Spices

  • 2-3 tsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 tsp salt, plus more for seasoning
  • 1 tbsp tomato paste
  • 14.5 oz can crushed tomatoes
  • 1 can kidney beans, drained and rinsed
  • ½-¾ cup stock of choice (beef or vegetable stock)
  • Sea salt and cracked black pepper, to taste
  • Pinch of chili flakes (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
  2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and prick them all over with a fork to allow steam to escape during baking.
  3. Bake the Sweet Potatoes: Brush the potatoes with olive oil and place them in the preheated oven. Bake until fork tender, approximately 75 minutes, turning them at least once to ensure even cooking.
  4. Sauté the Aromatics: Heat a large skillet over medium-high heat. Add olive oil and diced onion, sautéing for 2-3 minutes until softened. Add the minced garlic and cook until fragrant, about 1 minute.
  5. Cook the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until no longer pink, then stir in salt and the spices: chili powder, cumin, and smoked paprika.
  6. Add Tomato and Beans: Mix in the tomato paste and cook for 1 minute. Add crushed tomatoes and the drained kidney beans. Combine well and cook until the mixture starts bubbling gently.
  7. Incorporate Stock and Kale: Pour in the stock and add kale. Cook for several minutes until the mixture thickens and the kale wilts. Reduce heat to low and stir often while waiting for the potatoes to finish baking.
  8. Prepare the Potatoes for Stuffing: When sweet potatoes are fork tender, remove from the oven and carefully slice each in half lengthwise. Use a fork to lightly mash the flesh inside each half. Season with salt and pepper.
  9. Stuff the Potatoes: Spoon the beef and vegetable mixture generously on top of each sweet potato half.
  10. Add Cheese and Broil: Sprinkle grated mozzarella cheese over the stuffed potatoes. Place them back in the oven under the broiler for 3-5 minutes until the cheese melts and bubbles.
  11. Serve: Serve your high protein stuffed sweet potatoes hot, optionally accompanied by a fresh salad.

Notes

  • You can substitute ground beef with ground turkey or plant-based mince for a different protein source.
  • If you prefer a spicier dish, increase the amount of chili flakes or chili powder.
  • Adjust the amount of stock used to achieve desired filling consistency.
  • Leftover beef mixture can be stored in the refrigerator for up to 3 days and reheated for another meal.
  • Use low-fat mozzarella to reduce saturated fat content if desired.

Find it online: https://yumntasty.com/high-protein-stuffed-sweet-potatoes-recipe/