Loaded Baked Sweet Potatoes with Spiced Beef & Spinach Step-by-step instructions

Before you start

Heat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and rub them with oil and salt. Place them on a rimmed baking sheet. While they roast, dice the onion, mince the garlic, dice the jalapeño, and measure the remaining ingredients.

Have the ground beef, spices, tomato paste, spinach, butter, and cheese ready. The filling cooks in about 10 minutes, so it can be made while the potatoes are in the oven.

Instructions

Roast and Brown

1. 1Roast the Sweet Potatoes
   Heat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Rub the skins with the vegetable oil and salt. Place on a rimmed baking sheet and roast for 45 minutes, until fork-tender and the skins are slightly caramelized.
   Look for A fork slides easily into the thickest part of a potato.
   Tip Piercing prevents bursting and lets steam escape.
2. 2Start the Beef Filling
   While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the diced onion and cook until softened, 2 to 3 minutes. Stir in the garlic, cumin, smoked paprika, and tomato paste, and cook for 1 minute until fragrant.
   Look for The beef is browned and the spices are aromatic.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cook the tomato paste briefly to deepen its flavor.
3. 3Wilt the Spinach
   Add the fresh baby spinach and diced jalapeño to the skillet. Cook, stirring, until the spinach wilts, about 2 minutes. Season with salt and black pepper to taste. Remove from heat.
   Look for The spinach has reduced and is glossy.
   Tip Adjust the jalapeño to taste for heat.

The sweet potatoes are in the oven, and the beef filling is browning in a skillet. The kitchen smells of roasted sweet potato and toasted spices. The beef is browned and the onion is soft. The spinach has just wilted, and the filling is seasoned and ready. This phase sets the foundation for the dish.

Stuff and Broil

4. 4Mash the Potato Flesh
   When the sweet potatoes are done, let them cool just enough to handle, about 5 minutes. Slice each open lengthwise. Using a fork, mash the steaming orange flesh inside each potato with the butter, leaving the skins intact.
   Look for The flesh is fluffy and well blended with the butter.
   Tip Mash gently to keep the skins from tearing.
5. 5Stuff the Potatoes
   Pile the spiced beef and spinach filling generously into each sweet potato, mounding it high. Press the filling lightly so it stays in place.
   Look for Each potato is well filled, with the filling mounded.
   Tip Use a spoon to pack the filling without breaking the potato.

The roasted potatoes are split open, their flesh mashed with butter, and the beef filling is piled high. The cheddar is sprinkled over the top, and the potatoes go under the broiler. The cheese melts and bubbles, turning golden in spots. The final garnish of cilantro and sour cream is ready to go.

Serve and Enjoy

6. 6Melt the Cheese
   Turn the oven to broil. Sprinkle the shredded cheddar cheese evenly over the stuffed potatoes. Broil for 2 minutes, until the cheese is melted and bubbling.
   Look for The cheese is fully melted and lightly browned in spots.
   Tip Watch closely to avoid burning.
7. 7Garnish and Serve
   Top each loaded sweet potato with fresh cilantro and a dollop of sour cream. Serve hot.
   Look for The cilantro is bright and the sour cream is cool.
   Tip Serve immediately for the best texture.

The loaded sweet potatoes are plated, each one topped with a dollop of sour cream and a sprinkle of cilantro. The cheese is melted and slightly browned, the filling is hot, and the potatoes are tender.

The dish is ready to be served immediately, with the sweet, savory, and tangy flavors coming together in every bite.

Common mistakes

One common mistake is not piercing the sweet potatoes, which can cause them to burst in the oven. Another is overcooking the ground beef, making it dry; cook it just until browned and no longer pink.

Adding the spinach too early can make it watery, so add it at the end and cook only until wilted. Overfilling the potatoes can make them hard to handle, so mound the filling but leave a little room. Watch the broiler closely, as cheese can burn quickly.

How to tell it’s done

The sweet potatoes are done when a fork slides easily into the center and the skins are slightly caramelized. The ground beef is fully cooked when it reaches an internal temperature of 160°F (71°C).

The filling is ready when the spinach is wilted and the mixture is hot and aromatic. The cheese is melted and bubbling after 2 minutes under the broiler. The finished dish is best served hot.

• Ground meat: 160°F (71°C) in the thickest part