The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices. They’re a tasty Whole30 recipe.
It costs around $8.09 to make this recipe. The recipe makes four servings, which costs approximately $2.03 per serving.
Serve these Baked Sweet Potatoes alongside this Fall Spinach Salad for a complete meal.
The Ingredients Will Need To Make These Baked Sweet potatoes
|Sweet Potatoes||This recipe calls for four medium-size sweet potatoes|
|Onion & Garlic||Helps build loads of flavor.|
|Spices||Cumin, oregano (dried mint if you can’t access fresh mint), kosher salt, and pepper|
|Minced Meat||Feel free to use lamb, chicken, beef, or turkey.|
|Red Pepper Paste||Using Turkish red pepper paste is a MUST for a nice Turkish-themed flavor. Red pepper paste can be found in all Mediterranean stores in your area.|
|Tomato Paste||This will give a nice, deep rich flavor to the dish.|
|Fresh Herbs||We will use fresh dill and flat-leaf parsley.|
Ingredients and Estimated Cost:
- 4 medium-sized sweet potatoes – $1.76
- 2 Tablespoons olive oil – $0.16
- 1 cup onion – $0.62
- ¾ teaspoon kosher salt – $0.02
- ¼ teaspoon coarse black pepper – $0.01
- 4 cloves garlic – $0.16
- 2 teaspoons cumin – $0.06
- 2 teaspoons dried oregano – $0.10
- 1 pound ground beef – $3.33
- 1 Tablespoon Turkish red pepper paste – $0.27
- 1 Tablespoon Turkish tomato paste – $0.12
- 1 teaspoon dried mint – $0.60
- ¼ cup parsley – $0.56
- 1 Tablespoon fresh dill – $0.32
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Stuffed Sweet Potatoes
- First, cook the sweet potatoes and then set them aside to cool.
- Next, add oil to a large skillet over medium heat, and then add the onions, salt, and pepper.
- Add the garlic, oregano, and cumin and stir for about ten seconds.
- Then, add the ground meat as well as additional salt and pepper.
- Brown the meat and add red pepper paste and tomato paste.
- Next, add the mint, parsley, dill, and water. Cook for ten minutes.
- Using a mixing bowl, stir together the water, tomato paste, salt, and pepper.
- Pour the tomato sauce on the bottom of a baking dish. Slice the sweet potatoes and place them in the baking dish.
- Finally, top each potato with the meat mixture and bake at 425 degrees F for fifteen minutes. Let the dish cool for five minutes before serving.
***For complete recipe instructions, see the recipe card below.
Serve: You can keep these out for no longer than two hours before they need to be covered and stored.
Store: Cover the Stuffed Sweet Potatoes and place them in the refrigerator for 2-3 days.
Freeze: Once cooled, wrap the casserole dish in two layers of plastic wrap and foil. Freeze for up to two months.
Defrost: Defrost overnight in the refrigerator or for 3-4 hours at room temperature.
Reheat: Heat in a 350-degree F oven until heated through, about 10-15 minutes.
You’ll know your sweet potato is done when it has an internal temperature range of 205-212 degrees F.
The time will vary based on the method you are using. See my notes above on various methods for cooking sweet potatoes.
Absolutely! I like the added texture from the skin, but also it is full of additional nutritional value so be sure to eat it all!
More Whole 30 Recipes
- Easy Baked Chicken and Zucchini Recipe
- Sauteed Green Beans with Garlic and Mint
- Instant Pot Spaghetti Squash
- Creamy Zucchini Hummus
- Roasted Carrot Fries
- Creamy Tomato and Carrot Soup
- Mediterranean Lamb Stew
- Turkish Kisir Salad
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 4 medium-size sweet potatoes
- 2 tbsp olive oil
- 1 cup onion finely chopped, (about one small onion)
- ¼ tsp kosher salt or to taste
- ¼ tsp coarse black pepper or to taste
- 4 cloves of garlic finely chopped
- 2 tsp cumin
- 2 tsp dried oregano
- 1 pound ground beef or meat of choice
- ½ tsp kosher salt or to taste
- 1 tbsp Turkish red pepper paste or any other red pepper paste
- 1 tbsp tomato paste
- 1 tsp dried mint or 7 mint leaves, finely chopped
- ¼ cup fresh parsley finely chopped
- 1 tbsp fresh dill finely chopped
- 1 cup of water
- 2 tbsp tomato paste
- Pinch of salt and pepper
Cook the sweet potatoes
- Cook the sweet potatoes in any of the methods mentioned below in the notes. Set aside to cool.
Cook the meat
- When ready, heat a large skillet over medium heat. Drizzle in oil, and add the onions, salt, and pepper. Cook until the onions have softened. Next, add the garlic, oregano, and cumin. Stir-fry until aromatic, about 10 seconds.
- Then add the ground meat, more salt, and pepper. Cook until the meat has browned and little crispy bits develop on the bottom of the pan.
- Next, add the red pepper paste and tomato paste. Stir-fry until meat is coated in the pastes. Then, add the mint, parsley, dill, and 3 tbsp of water. Mix until the ingredients are well incorporated. Cook for 10 minutes, long enough to allow the flavors to develop.
Make the tomato sauce
- In a mixing bowl, add the water, tomato paste, salt, and pepper. Whisk until a sauce forms. Set aside. Skip this step if you are using premade tomato sauce.
Putting it all together
- Pour the tomato sauce on the bottom of the baking dish. This will ensure the potatoes do not get dried out. Finally, slice the sweet potatoes in half and place each one in a baking dish. Top each potato with the meat mixture and bake in the oven at 425°F uncovered for 15 minutes—long enough for the meat to brown on top.
- Allow to cool for 5 minutes before transferring to a serving plate, or they may fall apart.
- Serve and enjoy.
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Comments & Reviews
This was delicious. Even my picky eaters enjoyed it! Adding to my monthly rotation.
Thanks for sharing. I love getting new recipe ideas for weekday meals.
This looks like a fantastic holiday dish! Can’t wait to test it out and hopefully whip this up to serve along with the turkey for Thanksgiving dinner!
Matt Ivan says
Yum! These are so hearty and loaded with flavors. Love the savory flavors with sweet potatoes.
What a great way to use sweet potatoes. This looks like delicious comfort food.