Stuffed Sweet Potatoes

These stuffed sweet potatoes with ground beef have been on my dinner table more times than I can count, and honestly, I never get tired of them. You get a perfectly tender, oven-baked sweet potato loaded with savory seasoned beef, sautéed vegetables, and melted cheddar cheese, all in about 35 minutes. It is one of those meals that feels comforting and satisfying without requiring a lot of effort.

Key Ingredients

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Sweet potatoes – I always look for large, wide sweet potatoes with a uniform oval shape. The wider the potato, the more surface area you have to work with when you cut it open, and that means more room for filling. I’ve found that medium-thin potatoes can split unevenly or not hold the filling well once you cut them. When I’m at the grocery store, I pick each one up and compare. I want a potato that feels heavy and solid, with no soft spots or wrinkled skin. I prefer to bake them in the oven rather than the microwave because the oven gives you that slightly caramelized, deeply flavored skin that makes every bite better.

Grass-fed ground beef – I always use lean grass-fed ground beef for this recipe, usually 90/10 or 93/7. I’ve found that leaner beef means less excess fat in the filling, so the whole dish feels lighter and doesn’t make the potato soggy. That said, 80/20 works fine too. If you are cooking for someone who prefers poultry, ground turkey or ground chicken are both excellent substitutes and I’ve made this recipe with all three. The seasoning does the heavy lifting here, so the protein is quite flexible.

Red onion and yellow bell pepper – I prefer red onion in this recipe because it has a little sweetness that balances the savory beef beautifully. I always dice both the onion and the pepper very finely. Small, even pieces cook faster, blend into the filling more naturally, and fit into the potato much better than chunky pieces. I’ve tried it with orange and red bell pepper too, and they both work. I like yellow because the color pops against the beef.

Canned diced tomatoes – I add half a cup of canned diced tomatoes with their juices. This keeps the filling moist and adds a light, bright tomato flavor that ties everything together. I prefer to use fire-roasted diced tomatoes when I have them because the extra smokiness is really wonderful with the beef and spices. Plain diced tomatoes work perfectly well too.

Shredded mozzarella and cheddar – I always use a blend of both. The mozzarella melts beautifully and gives you that stretchy, creamy texture, while the cheddar adds a sharper, saltier flavor that really stands out. I prefer to shred my own cheese from a block rather than using pre-shredded bags. Pre-shredded cheese is coated with starches that prevent it from melting as smoothly. It takes two extra minutes and the difference is very noticeable.

How to Make Stuffed Sweet Potatoes

Step 1. Prepare and bake the sweet potatoes.

I always start here because the potatoes need the most time. Preheat your oven to 400°F. Scrub each sweet potato well under running water and pat them completely dry with a clean kitchen towel. Since we are leaving the skins on, this step really matters. I use a fork to pierce each potato all over, about 8 to 10 times per potato. This allows steam to escape during baking so the potato cooks evenly and doesn’t burst. Place them directly on a foil-lined baking sheet and bake for 45 to 50 minutes, depending on size. I always check doneness by pressing gently on the side of the potato. It should give easily and feel very soft. If there’s any resistance, I give it another 5 minutes.

Step 2. Sauté the vegetables.

While the potatoes are in the oven, I start on the filling. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the diced red onion and yellow bell pepper. I always make sure to cut them into small, even pieces because they cook faster and mix into the filling much more easily. Sauté for about 3 to 4 minutes, until they start to soften and the onion becomes slightly translucent. Then add the minced garlic and cook for one more minute, stirring constantly. I never skip this step of adding the garlic after the vegetables because garlic burns quickly if you add it to a completely dry pan at the start.

Step 3. Cook the ground beef.

Add the ground beef directly to the pan with the vegetables. Break it up immediately with a wooden spoon or a meat chopper, which I find much easier for getting a fine, even crumble. I always make sure no pink remains before moving on. This usually takes about 5 to 6 minutes over medium-high heat. If there is excess fat in the pan, I tilt the skillet carefully and spoon it out. A leaner beef means this step is rarely necessary, but it is worth checking.

Step 4. Build the filling.

Once the beef is fully cooked, add the canned diced tomatoes with their juices, salt, pepper, dried oregano, and dried basil. Stir everything together well and let it cook for 1 to 2 minutes so the flavors can come together. Then add three-quarters of the shredded cheese directly into the skillet and stir until it is melted and the filling looks cohesive and creamy. I always save the remaining cheese for topping because it creates that beautiful melted layer on top that makes the dish look as good as it tastes.

Step 5. Open and fill the sweet potatoes.

Once the potatoes come out of the oven, let them rest for about 5 minutes. They hold a lot of heat and the steam inside is very hot, so I always make sure to let them cool slightly before cutting. Slice each potato in half lengthwise. Use a fork to gently fluff the inside flesh, which helps the filling nestle in rather than sitting on top. Spoon the ground beef mixture generously over each half and top with the reserved shredded cheese.

Step 6. Melt the cheese and serve.

I like to place the stuffed potatoes back onto the baking sheet and pop them under the broiler for 2 to 3 minutes, just until the cheese on top is melted and starting to bubble. This step is optional but I never skip it because it makes such a difference in texture and appearance. Finish with sliced green onions and serve immediately.

Want to make this ahead?

The ground beef filling can be made up to 2 days in advance and stored in an airtight container in the fridge.

When you are ready to serve, just bake your sweet potatoes fresh, reheat the filling in a skillet over medium heat for 3 to 4 minutes, and assemble. This makes dinner feel almost instant on a busy night and it is one of my favorite ways to meal prep for the week.

Cooking method variations:

The oven method gives you the best flavor and texture. If you are short on time, you can microwave the sweet potatoes instead. Pierce them well, place on a microwave-safe plate, and cook for 8 to 10 minutes. Flip and microwave another 4 to 5 minutes until tender.

You can also use the air fryer: cook at 390°F for 35 to 40 minutes, depending on size, until very soft when pressed.