Spiced Beef and Lentil Stuffed Sweet Potatoes

Name: Spiced Beef and Lentil Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Various
Ingredients: 4 medium sweet potatoes (about 8 oz each); 1 tbsp olive oil; 1 lb ground beef (85/15 blend); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp cayenne pepper; 0.5 tsp ground cinnamon; 1 cup cooked green lentils; 0.75 cup beef broth; 1 can (14.5 oz) diced tomatoes, drained; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 cup fresh cilantro, chopped; 0.25 cup Greek yogurt; 2 tbsp lime juice; 1 jalapeño, thinly sliced (optional)

Hearty roasted sweet potatoes topped with spiced ground beef, green lentils, and a cool lime yogurt drizzle. Nutritious weeknight dinner in 50 minutes.

Healthy

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🕐 Prep: 15 min | 🔥 Cook: 35 min | ⏱️ Total: 50 min

Spiced Beef and Lentil Stuffed Sweet Potatoes

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Ingredients

Servings 4

▸ 4 medium sweet potatoes (about 8 oz each)
▸ 1 tbsp olive oil
▸ 1 lb ground beef (85/15 blend)
▸ 1 medium yellow onion, diced
▸ 3 cloves garlic, minced
▸ 1 tsp ground cumin
▸ 1 tsp smoked paprika
▸ 0.5 tsp cayenne pepper
▸ 0.5 tsp ground cinnamon
▸ 1 cup cooked green lentils
▸ 0.75 cup beef broth
▸ 1 can (14.5 oz) diced tomatoes, drained
▸ 0.5 tsp kosher salt
▸ 0.25 tsp black pepper
▸ 0.25 cup fresh cilantro, chopped
▸ 0.25 cup Greek yogurt
▸ 2 tbsp lime juice
▸ 1 jalapeño, thinly sliced (optional)

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Instructions

Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. Pierce each sweet potato 4–5 times with a fork to allow steam to escape.
3. Place potatoes directly on the oven rack with a sheet pan below to catch any drips.
4. Roast for 30–35 minutes, until fork-tender and slightly collapsing at the edges.

Make the Beef and Lentil Filling

1. While potatoes roast, heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned (5–6 minutes). Drain excess fat if needed.
3. Add diced onion and cook until softened, about 2 minutes.
4. Stir in garlic, cumin, smoked paprika, cayenne, and cinnamon. Toast for 30 seconds until fragrant.
5. Pour in beef broth and add cooked lentils and drained diced tomatoes.
6. Simmer uncovered for 8–10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

Assemble and Serve

1. Remove sweet potatoes from oven and let cool for 2 minutes.
2. Split each potato lengthwise and fluff the flesh with a fork, creating a well.
3. Spoon beef and lentil filling evenly into each potato.
4. In a small bowl, whisk together Greek yogurt and lime juice.
5. Top each potato with a dollop of lime yogurt, fresh cilantro, and jalapeño slices if desired.
6. Serve immediately.

Cook's Notes

💡 Make the beef filling ahead: cool completely, refrigerate up to 3 days, and reheat gently in a skillet before serving with freshly roasted potatoes.
💡 The spice blend works because the warm spices complement the natural sweetness of the potato—don't skip the cinnamon, as it's subtle but essential.
💡 If you prefer vegetarian, substitute the ground beef with an equal amount of cooked brown or green lentils and use vegetable broth instead of beef broth.