Loaded Baked Sweet Potatoes with Spiced Beef & Spinach Tips, FAQ & printable recipe

Tips for success

For even roasting, choose sweet potatoes of similar size and turn them halfway through cooking. If the potatoes are very large, add 5 to 10 minutes to the roasting time. The skins should be slightly wrinkled and caramelized.

To test for doneness, insert a fork into the thickest part; it should meet no resistance. Let the potatoes cool for a few minutes before handling, as the filling is hot.

The filling can be prepared up to two days ahead and refrigerated. Reheat it in a skillet before stuffing the potatoes. For a spicier version, add more jalapeño or a pinch of cayenne.

If the filling seems dry, add a splash of beef broth or water. The cheese can be swapped for another melting cheese, and the sour cream can be served on the side for everyone to add their own.

Variations

• Chicken or Turkey: Replace the ground beef with ground chicken or turkey. Cook until no longer pink and reach an internal temperature of 165°F (74°C). The spices and other ingredients remain the same.
• Vegetarian: Omit the ground beef and double the spinach, or add cooked black beans or lentils. Increase the cumin and smoked paprika to 1 1/2 teaspoons each for a robust flavor.
• Spicy Chorizo: Swap the ground beef for fresh chorizo sausage, removed from its casing. Brown it with the onion and garlic, and reduce the salt since chorizo is salty. The smoked paprika can be reduced to 1/2 teaspoon.
• Loaded with Bacon: Add 4 slices of cooked, crumbled bacon to the beef filling. Cook the bacon first, then use the drippings to brown the beef. Reduce the salt in the filling to account for the bacon.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

Freezer

Freeze stuffed, unbaked potatoes for up to 2 months. Thaw overnight and bake at 350°F.

Reheat

Reheat in a 350°F oven for 10–15 minutes, or microwave until hot. Add fresh toppings after reheating.

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 to 15 minutes, or in the microwave until hot. The sour cream and cilantro are best added fresh after reheating.

The sweet potatoes can be roasted up to 2 days ahead and refrigerated. The beef filling can also be made ahead and stored separately. When ready to serve, reheat the potatoes and filling, then stuff and broil with cheese. This makes the dish easy to assemble on a busy evening.

Serving ideas

Serve the loaded sweet potatoes as a main course with a simple green salad or steamed vegetables on the side. The sweet and savory flavors pair well with a light vinaigrette.

For a heartier meal, add a side of crusty bread or a grain like quinoa. The potatoes are filling on their own, so keep sides simple.

For a casual dinner, set out bowls of extra sour cream, cilantro, and sliced jalapeños so everyone can customize their potato.

The dish is also great for feeding a crowd; just multiply the ingredients and roast the potatoes in batches. Leftovers can be enjoyed cold or reheated, making them a convenient lunch option.

Frequently asked questions

Recipe card

Loaded Baked Sweet Potatoes with Spiced Beef & Spinach

Prep 15 minCook 54 minTotal 1 h 9 minServes 4

Ingredients

• 4 medium sweet potatoes
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 lb lean ground beef
• 1 diced onion
• 4 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 cup fresh baby spinach
• 1 diced jalapeño
• Salt and black pepper to taste
• 2 tbsp butter
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish, to taste
• Sour cream for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Pile the spiced beef and spinach filling generously into each sweet potato, mounding it high. Press the filling lightly so it stays in place.
6. 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.
7. Top each loaded sweet potato with fresh cilantro and a dollop of sour cream. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

68 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.