Loaded Baked Sweet Potatoes with Spiced Beef & Spinach

A single sweet potato becomes a full dinner when it is roasted until caramelized, split open, and piled with a spiced beef and spinach filling. A blanket of melted cheddar and a cool dollop of sour cream finish each one.

This recipe is straightforward, using one sheet pan and one skillet, and it comes together in about an hour. The combination of sweet, savory, smoky, and tangy makes it a weeknight favorite that feels like a treat.

These loaded baked sweet potatoes are a complete meal in one edible bowl. The sweet potatoes roast until their skins are crisp and their insides are tender, then they are stuffed with a savory mixture of ground beef, onion, garlic, cumin, and smoked paprika.

Fresh spinach and jalapeño add color and a little heat, while cheddar cheese melts under the broiler for a golden finish. A spoonful of sour cream and a sprinkle of cilantro brighten every bite. This recipe is perfect for a cozy dinner that is both satisfying and simple to assemble.

Ingredients

Why this recipe works

Roasting the sweet potatoes at a high temperature caramelizes their natural sugars, concentrating their sweetness and creating a tender, fluffy interior.

Piercing the skins before roasting allows steam to escape, preventing the potatoes from bursting and ensuring even cooking. The result is a sturdy, edible shell that holds the filling without becoming mushy.

Browning the ground beef first develops deep flavor through the Maillard reaction. Cooking the onion and garlic in the same pan picks up those browned bits, and the smoked paprika and cumin add warmth and complexity. Wilted spinach adds moisture and a fresh green note, balancing the richness of the beef and cheese.

Notes and substitutions

Choose sweet potatoes that are similar in size so they cook evenly. Medium ones work best; very large potatoes may need a few extra minutes. The oil and salt on the skins help them crisp and season the exterior.

For the filling, lean ground beef keeps the dish from being greasy, but regular ground beef works too — just drain any excess fat after browning.

The jalapeño adds a mild heat; remove the seeds for less spice or leave them in for more. Fresh baby spinach wilts quickly, so it is added at the end. Cheddar is classic, but any good melting cheese works. Sour cream and cilantro are the finishing touches, but they can be adjusted to taste. This recipe is flexible and forgiving.

• lean ground beef: Ground turkey or chicken, cooked to 165°F (74°C).
• fresh baby spinach: Chopped kale, cooked until wilted.
• cheddar cheese: Monterey Jack or pepper jack for more heat.
• sour cream: Plain Greek yogurt.

Equipment

• fork
• rimmed baking sheet
• large skillet
• chef's knife
• cutting board
• wooden spoon
• small bowl