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High Protein Stuffed Sweet Potatoes Recipe

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These High Protein Stuffed Sweet Potatoes are a hearty and nutritious meal perfect for a wholesome dinner. Baked sweet potatoes are loaded with a savory mix of extra lean ground beef, kidney beans, kale, and spices, then topped with melted mozzarella cheese for a deliciously satisfying dish rich in protein and flavor.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 2 medium sized sweet potatoes
  • 2-3 tsp olive oil

Beef Mixture

  • 1 small onion, small diced
  • 2 cloves garlic, finely minced
  • 1 pound extra lean ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 14.5 oz can crushed tomatoes
  • 1 can kidney beans, drained and rinsed
  • ½-¾ cup stock (your choice)
  • 2 handfuls kale, torn and de-stemmed
  • mozzarella cheese, amount to taste
  • sea salt and cracked pepper, to taste
  • pinch chili flakes (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and prick them all over with a fork to allow steam to escape during baking.
  3. Bake Sweet Potatoes: Brush the sweet potatoes with olive oil, place them on a baking tray, and bake in the preheated oven until fork tender, about 75 minutes. Turn at least once for even cooking.
  4. Sauté Aromatics: Heat a large skillet over medium-high heat. Add olive oil and diced onions and sauté for 2-3 minutes until softened. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute.
  5. Cook Ground Beef: Add the ground beef to the skillet. Break it apart with a spatula and cook until no longer pink. Season with salt, chili powder, cumin, and smoked paprika, mixing well.
  6. Add Tomato & Beans: Stir in tomato paste and cook for about 1 minute. Then add crushed tomatoes and rinsed kidney beans. Mix everything together and let the mixture bubble gently.
  7. Incorporate Stock and Kale: Pour in the stock and add torn kale. Cook for several minutes, stirring often, until the kale wilts and the mixture thickens. Reduce the heat to low to keep warm while the sweet potatoes finish baking.
  8. Prepare Potatoes for Stuffing: Once sweet potatoes are fork tender, carefully slice them in half lengthwise. Use a fork to lightly mash the flesh inside each half. Season the potato flesh with sea salt and cracked black pepper.
  9. Stuff the Potatoes: Scoop the beef and bean mixture generously onto each potato half. Reserve some filling if desired for another meal.
  10. Add Cheese & Broil: Sprinkle grated mozzarella cheese over the stuffed sweet potatoes. Place them back in the oven under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
  11. Serve: Serve the stuffed sweet potatoes hot with a side salad or enjoy as a complete meal on their own.

Notes

  • You can substitute kale with spinach or other leafy greens if preferred.
  • Adjust the chili flakes and chili powder according to your preferred spice level.
  • Extra lean ground turkey or chicken can be used as an alternative to ground beef.
  • The stock can be vegetable, beef, or chicken stock depending on your choice.
  • Leftover filling can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/high-protein-stuffed-sweet-potatoes-recipe/