Hot Honey Beef Sweet Potato (Printable view)
Tender roasted sweet potatoes loaded with spicy-sweet seasoned beef for a nourishing weeknight meal.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 small red onion, diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 2 green onions, sliced for garnish
→ Meats
06 - 1 pound lean ground beef
→ Sauce & Seasoning
07 - 2 tablespoons olive oil
08 - 2 tablespoons hot honey (or 2 tablespoons honey plus 1/2-1 teaspoon hot sauce)
09 - 2 tablespoons tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Toppings (optional)
15 - 1/2 cup reduced-fat shredded cheese
16 - 2 tablespoons chopped fresh cilantro
17 - 1/2 avocado, sliced
# Steps:
01 - Preheat oven to 400°F. Pierce sweet potatoes several times with fork. Place on baking sheet and roast 40-45 minutes until fork-tender.
02 - While potatoes bake, heat olive oil in large skillet over medium heat. Add diced onion and bell pepper, sauté 3-4 minutes until softened.
03 - Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
04 - Add ground beef to skillet. Cook, breaking up meat, until browned and cooked through, about 5-7 minutes.
05 - Drain excess fat if needed. Stir in tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper. Cook 2 minutes.
06 - Drizzle hot honey over meat mixture. Stir to combine and simmer 2 minutes. Remove from heat.
07 - When sweet potatoes are cool enough to handle, slice lengthwise down center without cutting all the way through. Gently fluff inside with fork.
08 - Fill each sweet potato with hot honey ground beef mixture.
09 - Top with cheese if using. Let melt 2 minutes, then garnish with green onions, cilantro, and avocado slices. Serve warm.
# Expert Advice:
01 -
- The hot honey creates this incredible sticky glaze that clings to every bit of beef
- Sweet potatoes become the perfect edible vessel, no extra plates needed
02 -
- Let the sweet potatoes cool slightly before handling or you will burn your fingers
- The hot honey thickens quickly as it cools so work efficiently once it is added
03 -
- Slice a tiny bit off the bottom of each sweet potato so they sit flat without wobbling
- Use a spoon to create a shallow canal in each potato before filling to hold more beef