Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, diced (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (150g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/2 cup sour cream (120ml)
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 medium avocado, diced (150g)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick them 4–5 times with a fork.
  2. Rub the sweet potato skins with olive oil and salt. Place on a parchment-lined baking sheet and roast for 45–60 minutes until the skin is mahogany-colored and the center is soft.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat. Add ground beef and brown until cooked through; drain excess fat.
  4. Stir in diced onion and garlic, sautéing for 3–4 minutes until translucent.
  5. Add cumin, smoked paprika, chili powder, salt, and pepper. Stir for 60 seconds to toast the spices.
  6. Fold in black beans and corn. Pour in water or beef broth to deglaze the pan and simmer for 5 minutes until the liquid reduces.
  7. Split roasted sweet potatoes lengthwise and fluff the interior with a fork. Fill each with the beef mixture.
  8. Top with shredded cheddar cheese and broil for 2-3 minutes until melted.
  9. Garnish with a drizzle of sour cream mixed with lime juice, diced avocado, and fresh cilantro.