Description
Roasted sweet potato boats filled with seasoned ground beef, melted sharp cheddar cheese, and a drizzle of spicy hot honey. This high-protein, gluten-free meal balances savory, sweet, and heat for a satisfying weeknight dinner.
Ingredients
4 medium sweet potatoes, scrubbed and dried
1 pound lean ground beef (90% lean or higher)
1 cup shredded sharp cheddar cheese
3 tablespoons hot honey (infused with chili peppers)
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Scrub and dry sweet potatoes thoroughly, then pierce several times with a fork.
Place sweet potatoes on a baking sheet and roast for 40-45 minutes, until tender.
While potatoes roast, heat olive oil in a skillet over medium-high heat.
Add ground beef and cook, breaking it apart, until browned and no longer pink.
Stir in garlic powder, paprika, thyme, salt, and pepper.
Once beef is cooked through, reduce heat to low and stir in 2 tablespoons of hot honey.
Remove roasted sweet potatoes and carefully cut a top slice off each to open as a boat.
Scoop out a portion of the flesh, leaving a 1/2”-thick shell.
Distribute beef mixture among the sweet potato boats.
Top each with shredded cheddar cheese.
Return to oven for 5-7 minutes, until cheese melts.
Remove and drizzle each boat with remaining 1 tablespoon hot honey before serving.
Notes
Ensure sweet potatoes are completely dry before roasting to prevent them from steaming instead of browning.
For a spicier kick, add a pinch of cayenne to the beef mixture.
Substitute ground turkey for a lighter protein option.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 sweet potato boat
- Calories: 430
- Sugar: 12g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg