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Smoky Black Bean & Beef Stuffed Sweet Potato

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Total Time 45 minutes
Servings: 1
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato about 280g
  • 120 g lean ground beef
  • 1/3 cup canned black beans rinsed and drained
  • 1/4 small onion diced
  • 1 garlic clove minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • 1 tsp olive oil
  • 2 tbsp plain Greek yogurt to drizzle
  • Optional: fresh cilantro a pinch of chili flakes, and hot sauce to finish

Method
 

  1. Preheat oven to 400°F (200°C). Scrub the sweet potato, pierce several times with a fork, and place directly on the oven rack or a baking sheet.
  2. Bake for 38–42 minutes until completely tender when pierced with a knife and the skin is slightly caramelised.
  3. While the sweet potato bakes, heat olive oil in a skillet over medium-high heat. Add the diced onion and cook for 2 minutes.
  4. Add the ground beef and break it apart. Cook for 4–5 minutes until fully browned.
  5. Add the minced garlic, smoked paprika, cumin, salt, and pepper. Stir for 1 minute until fragrant.
  6. Add the black beans and cook for 2 more minutes until warmed through. Remove from heat.
  7. When the sweet potato is done, let it cool for 2 minutes then slice it open lengthways and press the sides gently to open it up.
  8. Fluff the inside flesh slightly with a fork.
  9. Pile the beef and black bean mixture generously into and over the sweet potato.
  10. Drizzle Greek yogurt over the top. Finish with cilantro, chili flakes, and hot sauce if using.

Notes

Sweet potatoes baked whole in their skin require zero preparation beyond washing and piercing — no peeling, no chopping, and the skin becomes slightly crispy and completely edible. Buying a bag of sweet potatoes rather than individual ones drops the per-potato cost significantly. Ground beef bought in a larger pack and frozen in 120g portions is the most economical way to use it regularly across multiple recipes.