Stuffed sweet potatoes with ground beef and avocado are a hearty, balanced meal that pairs seasoned ground beef and creamy cottage cheese atop a baked sweet potato, finished with fresh sliced avocado for richness.
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Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork and place on a baking sheet. Bake for 45-60 minutes, or until tender.
While the potatoes are baking, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Season the cooked beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine and set aside.
To make the chili drizzle, combine 2 tbsp olive oil and the red pepper flakes in a small bowl. Set aside.
Once the sweet potatoes are cooked, slice them open lengthwise. Gently fluff the inside with a fork.
Assemble the potatoes by topping the flesh with the seasoned ground beef, a dollop of cottage cheese, and sliced avocado.
Drizzle with the chili oil and finish with a sprinkle of freshly ground black pepper before serving.
Store cooled stuffed potatoes (filling and potato separate from avocado) in an airtight container in the refrigerator for up to 3 days. Reheat filling and potato at 350°F for 10–12 minutes; add fresh avocado before serving.
Yes. Bake the sweet potatoes and cook the ground beef filling up to 2 days ahead. Refrigerate separately and reheat before assembling with cottage cheese and avocado.
Bake at 400°F for 45–60 minutes until the flesh is fork-tender.
Yes. Greek yogurt, sour cream, or cream cheese work as creamy alternatives with similar texture.
Add avocado slices just before serving. If prepping ahead, toss slices in lemon or lime juice to slow oxidation.
Yes. Use 1 sweet potato and ½ lb ground beef per serving, keeping spice ratios the same.
