Loaded Roasted Sweet Potato with Ground Beef and Broccoli

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Loaded Roasted Sweet Potato with Ground Beef and Broccoli AI-generated image
60 minTotal time
EasyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground beef Ground turkey, cooked and seasoned the same way.
  • Broccoli florets An equal amount of cauliflower florets, steamed until tender.
  • Cheddar cheese An equal amount of shredded Monterey Jack.
  • Olive oil An equal amount of canola oil.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein27 g
Carbohydrates48 g
Fat17 g

Fiber 8 g · Sugar 12 g · Sodium 500 mg

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A hearty roasted sweet potato stuffed with savory ground beef and tender steamed broccoli, topped with a sprinkle of melted shredded cheese for a comforting and nutritious meal.

Steps

  1. Preheat oven to 400°F (200°C).
  2. Wash and pierce the sweet potato several times with a fork. Place on a baking sheet and roast for 45-50 minutes until tender.
  3. While the sweet potato roasts, heat olive oil in a pan over medium heat.
  4. Add ground beef, season with salt, pepper, and garlic powder. Cook until browned and fully cooked, about 6-8 minutes. Set aside.
  5. Steam broccoli florets until tender, about 4-5 minutes.
  6. Once the sweet potato is roasted, slice it open lengthwise and gently fluff the inside with a fork.
  7. Top the sweet potato with cooked ground beef and steamed broccoli.
  8. Sprinkle shredded cheese on top and place the potato back in the oven for 3-5 minutes until cheese is melted.
  9. Remove from oven, garnish with green onions if desired, and serve warm.

Tips for Loaded Roasted Sweet Potato with Ground Beef and Broccoli

  • A fully roasted sweet potato should yield easily to gentle pressure and have soft flesh throughout; a firm center needs more roasting time.
  • Keep the broccoli tender with a little bite so it holds its shape and does not turn watery in the filling.
  • A small rimmed baking sheet helps catch any sweet potato juices, while a skillet wide enough to spread the beef encourages even browning.

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit complements the browned beef and cheddar while standing up to the sweet potato.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in an airtight container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the sweet potato is done?
It should feel soft when gently pressed and a fork should slide into the center without resistance.

Can I prepare the components ahead?
Yes. Cook the beef and broccoli ahead, cool promptly, and refrigerate; roast the potato closer to serving for the best texture.

Can I make more than one serving?
Yes. Use one medium sweet potato per serving and scale the toppings accordingly; allow extra roasting time if the potatoes are larger.
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