Ingredients:

  • 4 medium sweet potatoes, scrubbed (approx. 1 lb each / 450g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 small yellow onion, diced (approx. 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup Greek yogurt
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Prick each sweet potato 5–6 times with a fork to allow steam to escape.
  3. Rub each potato with 1/2 tbsp of olive oil and a pinch of salt.
  4. Place potatoes on the rack and bake for 45–50 minutes until a knife slides into the center with zero resistance.
  5. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
  6. Add ground beef and cook until browned and no longer pink (about 5–7 mins).
  7. Stir in diced onion and garlic; sauté for 3–4 minutes until translucent.
  8. Stir in smoked paprika, cumin, salt, and pepper; cook for 1 minute to bloom the spices.
  9. Split roasted potatoes open, fluff the interior, and pile with the beef mixture and shredded cheddar cheese.
  10. Mix Greek yogurt with lime juice, top the potatoes with the mixture, and garnish with fresh cilantro.