Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ cup beef broth
  • 2 tbsp fresh parsley, chopped
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Greek yogurt
  • 2 green onions, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Slice sweet potatoes in half lengthwise. Brush the cut sides generously with oil and sprinkle with salt.
  3. Place potatoes face down on a parchment-lined sheet pan and roast for 25–30 minutes until the flesh is tender and edges are deeply browned.
  4. While potatoes roast, heat a skillet over medium-high heat and brown the ground beef until no longer pink; drain excess fat if necessary.
  5. Add diced onion and garlic to the skillet, sautéing for 3–4 minutes until translucent.
  6. Stir in tomato paste, smoked paprika, and cumin, cooking for 1 minute until the spices are toasted.
  7. Pour in beef broth and simmer for 5 minutes until the liquid reduces to a thick, glossy glaze. Stir in fresh parsley.
  8. Flip the roasted potatoes over and use a fork to gently fluff the interior flesh, creating a bowl shape.
  9. Spoon a generous portion of beef filling into each potato, pressing down slightly.
  10. Top each potato with a handful of shredded cheddar cheese.
  11. Broil on high for 2–3 minutes until the cheese is bubbly and charred.