ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef and Broccoli Stuffed Sweet Potatoes

Photo: Jennifer Causey
Active time 25 mins
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. The melted cheese on top pulls all the flavors together and seals in the stuffed components. This makes for a great side dish, or serve them open-faced as a Super Bowl-style appetizer.  


  • 4 (8-oz.) sweet potatoes
  • 1 tablespoon canola 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 ounce 90% lean ground sirloin
  • 2 cups frozen steam-in-bag broccoli florets
  • 2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 422
  • fat 12.6 g
  • satfat 4.4 g
  • monofat 5.5 g
  • polyfat 1.4 g
  • protein 22 g
  • carbohydrate 55 g
  • fiber 9 g
  • cholesterol 52 mg
  • iron 3 mg
  • sodium 583 mg
  • calcium 269 mg
  • sugars 13 g
  • Est. Added Sugars 0 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. Preheat broiler to high.

  4. Heat broccoli according to package directions; stir into beef mixture. Arrange potatoes on a baking sheet. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and cheese. Broil 30 seconds or until cheese melts. Sprinkle with green onions.