Stuffed Sweet Potatoes with Ground Beef and Cheddar Sauce
Today's recipe is the kind of healthy comfort food that gives you energy, flavor, and satisfaction. Perfect for anyone who wants to eat clean without giving up the pleasure of a hearty meal.
Ingredients
6 medium sweet potatoes
Ground Beef Filling
750 g ground beef
1 onion
2 cloves garlic
1 teaspoon tomato paste
1 heaping tablespoon pickled jalapenos
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon cumin
1-2 tablespoons oil
Creamy Cheddar Sauce
200 g milk
200 g shredded cheddar cheese
1 level teaspoon cornstarch
Toppings
1 tomato
1 medium red onion
1 tablespoon lemon juice
2 tablespoons pickled jalapeno brine
chopped parsley
Servings: 6
Calories: 650 cal / serving
Protein: 34 g / serving
How to prepare stuffed sweet potatoes with ground beef and cheddar sauce
- First, bake the whole potatoes in the oven preheated to 220C for about 1 hour (until a fork goes in very easily).
- While the potatoes are baking, prepare the filling: in a wide pan (over 30 cm), heat the oil and saute the finely chopped onion until well softened. Add the crushed garlic and saute for another minute. Add the tomato paste and saute for 1 more minute.
- Add the ground beef and saute over high heat, stirring frequently until it changes color throughout. Add the seasonings (from salt to cumin) and saute until the meat is evenly browned. Finally, add the finely chopped jalapeno peppers.
- For the cheddar sauce: heat the milk well, but do not let it boil - this is important, otherwise the sauce will separate (become grainy). Then add the shredded cheese mixed well with the cornstarch, but in batches, stirring after each addition. If at some point the cheese stops melting, you can put the pot back on the heat, but only briefly to reheat. Always stir with a whisk while making the sauce. In the end, you will get a creamy sauce. After it cools a bit, transfer it to a squeeze bottle for easier use.
- Finely chop the parsley. Dice the tomato. Marinate the onion as follows: let the diced onion sit with a little salt for 5 minutes; then add the lemon juice and jalapeno brine and let it marinate until you use the onion.
- When the potatoes are done and have cooled a bit, cut them in half lengthwise. With a spoon, scoop out about 1/3 of the flesh from both sides to make room for the filling. Fill the potatoes with plenty of ground beef (2-3 tablespoons per piece).
- Return the stuffed potatoes to the oven, still at 220C, for 10 minutes.
- With the squeeze bottle, generously drizzle sauce along the entire length of the potato. The sauce will soften from the hot filling. On top of the sauce, add small mounds of tomato, marinated onion, and finally a tuft of chopped parsley.
For a lighter version: use ground beef with less than 10% fat; use only half the sauce; use only 1 tablespoon of oil for the filling. This will reduce calories to 500 per serving.
