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Beef and Broccoli Stuffed Sweet Potatoes

Photo: Rachel Johnson
Total time 25 mins

Serves 4 (serving size: 1 stuffed potato)

Russets aren't the only spuds worth stuffing. Smoke and heat, achieved with chili powder and ground red pepper, work particularly well with sweet potatoes. This makes for a great paleo main dish, or cut them smaller and serve open-faced as a Super Bowl-style appetizer.


  • 4 (8-oz.) sweet potatoes
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 cup chopped red onion
  • 3/4 cup drained and chopped bottled roasted red bell peppers
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 10 ounces 90% lean ground sirloin
  • 2 cups frozen steam-in-bag broccoli florets
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 384
  • fat 10 g
  • satfat 2.7 g
  • monofat 4.8 g
  • polyfat 1.3 g
  • protein 18.7 g
  • carbohydrate 54 g
  • fiber 9 g
  • cholesterol 45 mg
  • iron 3 mg
  • sodium 476 mg
  • calcium 112 mg
  • sugars 13.1 g

How to Make It

  1. Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.
  2. Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in chili powder, 1/4 tea­spoon salt, cumin, and ground red pepper. Add beef; cook 6 minutes or until browned, stirring to crumble.
  3. Heat broccoli according to package directions; stir into beef mixture. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and green onions.