Loaded Sweet Potatoes with Ground Beef
This loaded sweet potato dish combines roasted, buttered sweet potatoes with seasoned ground beef, creamy cottage cheese, fresh avocado, and a spiced hot honey drizzle for a balanced, satisfying meal.
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This loaded sweet potato dish combines roasted, buttered sweet potatoes with seasoned ground beef, creamy cottage cheese, fresh avocado, and a spiced hot honey drizzle for a balanced, satisfying meal.
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Wash and dry the sweet potatoes. Place them on a baking sheet, drizzle with neutral oil, and season with salt and pepper.
Pierce the skins of the sweet potatoes with a knife.
Roast in an oven or air fryer at 400°F (200°C) for 45-50 minutes, or until caramelized on the outside and soft on the inside. Flip them halfway through cooking.
While the potatoes roast, heat 1 tbsp of oil in a large skillet over medium-high heat. Add the ground beef, paprika, cumin, salt, and pepper.
Break up the meat with a spatula and cook until fully browned.
Add the minced garlic, Worcestershire sauce, cornstarch, and beef broth. Stir to combine and let the sauce thicken slightly. Set aside.
In a small bowl, prepare the hot honey by combining honey, sriracha, vinegar, and red chili flakes. Mix well.
Once the sweet potatoes are cooked, slice them open lengthwise.
Add pats of butter, salt, and pepper to the inside of each potato and mash the flesh with a fork.
Top the mashed sweet potato with a generous portion of the seasoned ground beef.
Finish with a dollop of cottage cheese, sliced avocado, and a drizzle of the hot honey sauce.
Store assembled portions in an airtight container for up to 3 days; reheat the sweet potato base gently and add fresh toppings before serving.
Yes. Roast and mash the sweet potatoes up to 2 days in advance, then reheat gently in the microwave or oven before topping.
Greek yogurt, sour cream, or ricotta work well as creamy alternatives with similar texture and protein content.
The recipe calls for a homemade hot honey—typically honey warmed with red pepper flakes and cayenne for heat and drizzle consistency.
Yes. Roast sweet potatoes and brown the ground beef in larger batches, store separately, then assemble portions as needed throughout the week.
Cook until no pink remains and the meat is fully browned, about 6–8 minutes over medium-high heat, stirring occasionally.
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