This recipe is what I like to call “comfort food with a conscience.” It’s hearty, flavorful, and super satisfying—but it skips the heaviness of a traditional loaded baked potato. Instead, we’re working with sweet potatoes (roasted to soft, caramelized perfection) and a smoky-sweet ground beef mixture that hits all the right notes.
Why You’ll Love This Dinner
- One-pan friendly – Just a quick skillet for the beef while your sweet potatoes roast.
- Great balance of sweet + savory – Smoky paprika + sweet potato? Yes, please.
- Naturally gluten-free and easy to adapt – Add greens, swap proteins, go spicy… make it yours!
- Leftovers? Delicious. In fact, you might even want to bake a few extra sweet potatoes.
Ingredients You’ll Need
Here’s what goes into this meal, but feel free to riff based on what’s in your fridge:
- Sweet potatoes – Roasted whole. Choose medium-sized ones so they cook evenly.
- Ground beef – Lean or regular, whatever you’ve got works.
- Red onion + garlic – The base flavor combo.
- Paprika + Italian seasoning – Smoky and herbaceous, this is where the flavor shines.
- Tomato paste + water – Adds richness and moisture to the beef filling.
- Spinach – Sneak in those greens! Kale or chard works, too.
- Mozzarella cheese – Melty goodness on top.
- Salt + black pepper – Don’t forget to season as you go.
- Fresh cilantro – Optional but highly recommended for a bright, fresh finish.
How to Make It
This is a super simple, low-fuss meal that looks fancy enough to serve guests (just sayin’).
Roast the sweet potatoes.
Wash, poke, wrap in foil, and roast at 400°F (200°C) for about 40 minutes or until fork-tender. Let them cool slightly so you don’t burn your fingers later when slicing them open.
Make the beef filling.
In a skillet over medium-high heat, cook the beef, onion, and garlic until browned. Drain excess grease, then stir in tomato paste, water, paprika, Italian seasoning, salt, and pepper. Simmer until it thickens slightly. Toss in chopped spinach and cook just until wilted.
Assemble the potatoes.
Slice open each roasted sweet potato, give the inside a little fluff with a fork, and top with a big spoonful of the beef mixture. Sprinkle mozzarella on top and pop them back into the warm oven just until the cheese melts.
Finish and serve.
Top with fresh cilantro, serve hot, and dig in. Mixing the sweet potato with the beef as you eat? Highly encouraged.
Tips & Substitutions
- No sweet potatoes? Try it with baked white potatoes or even roasted acorn squash halves.
- Switch up the protein. Ground turkey, chicken, or sausage would be just as tasty.
- Add some heat. A dash of cayenne, a few red pepper flakes, or your favorite hot sauce brings a nice kick.
- No spinach? Skip it or sub in kale, arugula, or even frozen peas.
- Make ahead. The beef filling can be made a day in advance. Reheat while the sweet potatoes roast.
Leftovers That Don’t Feel Like Leftovers
This filling is magic on day two. Here’s how to reinvent it:
- Sweet Potato Hash – Chop up leftovers, sauté in a pan with a fried egg on top.
- Taco Night – Stuff the beef mixture into tortillas with avocado and lime.
- Stuffed Bell Peppers – Use the filling in halved peppers, bake with cheese.
- Grain Bowl Base – Serve over quinoa or rice with your favorite dressing.
Final Thoughts
This ground beef and sweet potato combo is a cozy, satisfying dinner that’s way easier than it looks. It’s sweet, smoky, savory, cheesy—and the perfect kind of meal for when you just want something simple, filling, and delicious on a weeknight. Plus, you’re only a few ingredients away from leftovers that taste even better tomorrow.
Ground Beef and Sweet Potato
This recipe is what I like to call “comfort food with a conscience.”
Ingredients
- 6–8 sweet potatoes
- 1 lb ground beef
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons tomato paste
- ½ cup red onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons water
- 1 cup spinach, chopped
- 1½ cups shredded mozzarella cheese
- chopped fresh cilantro, for topping
Instructions
- Preheat the oven to 425°F. Wash the sweet potatoes and poke holes in each one. Wrap them in foil and place on a baking sheet.
- Bake for about 40 minutes. Once done, remove from the oven and carefully unwrap. Let them cool slightly.
- In a large skillet over medium-high heat, cook the ground beef with the chopped onion and garlic. Stir frequently until the beef is fully browned and no longer pink.
- Drain off any excess grease. Add paprika, Italian seasoning, salt, and pepper. Stir in the tomato paste and water, cooking over medium-low heat until everything is well combined.
- Mix in the chopped spinach and cook for another 1–2 minutes.
- Slice each sweet potato in half and gently squeeze them open. Fluff the inside with a fork. Spoon the beef mixture over each potato and sprinkle with mozzarella cheese.
- Return to the warm oven just long enough for the cheese to melt. Finish with a sprinkle of chopped cilantro and serve warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1463Total Fat 20gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 1061mgCarbohydrates 275gFiber 45gSugar 86gProtein 53g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
