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With ground beef and plenty of cheese, this stuffed sweet potato recipe, inspired by Latin American picadillo recipes, eats like a meal.

Source: Better Homes and Gardens


Recipe Summary

45 mins
30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Scrub sweet potatoes. Prick several times with a fork. Place potatoes, half at a time if necessary, in a microwave-safe shallow dish. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop out pulp from potatoes, leaving 1/4-inch shells. Add pulp to same bowl. Mash with a potato masher or an electric mixer on low speed until smooth. Measure 2 cups mashed sweet potato; stir in cheese. (Reserve the remaining mashed potato for another use.)

  • For filling, in a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salsa, raisins, olives, vinegar, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until filling reaches desired consistency; cool.

  • Spoon filling into sweet potato shells. Spoon or pipe mashed potato mixture on top of shells. Transfer to a freezer container; seal and freeze for up to 1 month.

  • To serve, thaw in the refrigerator overnight. Preheat oven to 375°F. Place stuffed sweet potatoes on a baking sheet. Bake about 30 minutes or until heated through. Sprinkle with cilantro before serving.

Nutrition Facts

321 calories; fat 14g; cholesterol 45mg; saturated fat 6g; carbohydrates 34g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 5g; sugars 11g; protein 15g; vitamin a 15925IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.6mg; vitamin b6 0.5mg; folate 19mcg; vitamin b12 1.3mcg; sodium 616mg; potassium 754mg; calcium 154mg; iron 2.4mg.