Beef Stuffed Sweet Potatoes

Mediterranean Entrée
1 hr. 10 min.
4 Servings
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Forget basic baked potatoes, this simple Mediterranean recipe takes baked sweet potatoes and fills them to the brim with perfectly seasoned ground beef, tomatoes and chickpeas for the best baked sweet potato you’ve ever had!

Ingredients:

  • 4 sweet potatoes
  • 3 cloves garlic
  • ½ bunch cilantro
  • 1 can (15.5 oz.) Giant Eagle chickpeas
  • 2 tsp. Market District extra virgin olive oil
  • 1½ lbs. ground beef 80% lean
  • 1 Tbsp. Market District ground cumin
  • 1 can (14.5 oz.) Hunt’s® choice cut diced tomatoes
  • ½ cup drained Gaea Greek pitted green olives
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • ¼ cup Giant Eagle crumbled Feta

Directions:

  Prep Time: 10 min. • Cook Time: 1 hr.

Preheat oven to 375°F. Clean sweet potatoes well and prick with a fork. Place in oven and bake for 45-60 minutes or until tender. Peel and roughly chop the garlic. Roughly chop the cilantro leaves. Drain and rinse the chickpeas.

While the potatoes bake, heat olive oil in a frying pan on medium. Once heated, add the ground beef. Cook for 5-6 minutes and drain off excess fat.* Add chopped garlic and cumin and cook for 1 minute. Then add diced tomatoes and cook for 3-4 minutes. Stir in the chickpeas, green olives, salt, and pepper.

Cut the sweet potatoes down the middle and fluff the inside with a fork. Spoon the beef mixture on top of the sweet potatoes and garnish with the chopped cilantro and crumbled Feta.

*For food safety, cook ground beef to an internal temperature of 160°F.

Approximate Nutritional Information (Per serving): Calories 590, Fat 28g, Sat Fat 9g, Trans Fat 1g, Cholesterol 110mg, Sodium 1140mg, Total Carbohydrate 46g, Fiber 10g, Sugars 13g, Protein 40g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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