Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes lengthwise, score the flesh, brush with olive oil, and season with salt and pepper.
- Place cut-side down and roast for 30-40 minutes until fork-tender.
- While potatoes roast, heat olive oil in a skillet over medium heat and sauté onion for 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook for 6-8 minutes until browned. Drain excess grease if needed.
- Stir in smoked paprika, cumin, chili flakes, salt, and pepper. Cook for 1 minute to toast the spices.
- Optionally, mix in reserved mashed sweet potato flesh for added moisture.
- Drizzle in 2 tablespoons hot honey and simmer for 2-3 minutes until slightly thickened.
- Scoop a small portion from the roasted sweet potatoes to create boats, then fill with the beef mixture.
- Return to the oven for 5-7 minutes to warm through.
- Top with remaining hot honey, feta or goat cheese, fresh herbs, green onions, lime juice, and avocado if desired.
- Rest for 5 minutes before serving.
Nutrition
Notes
Ingredient Swap: I've found that ground turkey or even lentils work beautifully here if you're looking for a meat-free option, just adjust the cooking time slightly.
Storage Tip: If you have any leftovers, I recommend