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Cheeseburger Stuffed Sweetpotatoes

Recipe created by registered dietitian nutritionist and certified intuitive eating counselor Sammi Brondo This easy meal has got it all: it’s full of protein from cheeseburger stuffing, plus vitamins, minerals, and antioxidants, thanks to NC Sweetpotatoes Sweetpotatoes are so versatile – and this has gotta be one of my favorite ways to make them. Plus, they have such a long shelf-life. Stored properly, they’ll last 4 weeks! 🙌🏼 Buy a few pounds and you’ll have endless recipes to make with them for the week
Prep Time1 hour
Cook Time10 minutes
Servings: 6
Calories: 556kcal

Equipment

  • Baking Sheet
  • Parchment paper
  • Large skillet
  • Small bowl
  • Whisk

Ingredients

For the Stuffed Sweetpotatoes:

  • 6 medium-sized sweetpotatoes
  • 2 tablespoons olive oil
  • 1/2 sweet onion finely diced
  • 1- pound lean ground beef I used 93% lean
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup shredded romaine or iceberg lettuce
  • 2-3 tablespoons tomato diced
  • 2-3 tablespoons bread & butter pickles finely chopped
  • Salt
  • Pepper
  • Sesame seeds

For the Burger Sauce:

  • 2/3 cup mayonnaise
  • 2 tablespoons pickle juice
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • Salt

Instructions

  • Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  • Wash and dry the sweetpotatoes well. Using a fork, pierce holes throughout the sweetpotatoes, making sure to go all around the sweetpotato.
  • Place on the baking sheet and bake in the preheated oven for about 45 minutes, until a fork can pierce them easily. I recommend turning the sweetpotatoes over once about halfway through cooking.
  • While the sweetpotatoes are roasting, prepare the ground beef. In a large skillet, add the olive oil, diced onion, ground beef, garlic powder, onion powder, paprika, salt, and pepper.
  • Break the beef apart into small pieces and cook until medium high heat. Make sure to stir infrequently so that the beef can brown. Once cooked through and no longer pink, remove the skillet from the heat and set aside.
  • Prepare the sauce. Add the mayonnaise, pickle juice, sugar, garlic powder, onion powder, paprika, turmeric, and salt to taste to a small bowl or jar. Whisk well to combine (or if using a jar, cover and shake the jar). Set aside.
  • Once the sweetpotatoes are done roasting, let them cool for about 5 minutes. Slice them in half lengthwise.
  • Assemble the stuffed sweetpotatoes. Top each sweetpotato evenly with the ground beef, cheddar cheese, shredded lettuce, diced tomatoes, and chopped pickles.
  • Sprinkle sesame seeds on top and drizzle on the burger sauce.

Notes

Nutrition Facts
Cheeseburger Stuffed Sweetpotatoes
Amount per Serving
Calories
556
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
10
g
Cholesterol
 
62
mg
21
%
Sodium
 
463
mg
20
%
Potassium
 
1105
mg
32
%
Carbohydrates
 
53
g
18
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
22
g
44
%
Vitamin A
 
32388
IU
648
%
Vitamin C
 
8
mg
10
%
Calcium
 
122
mg
12
%
Iron
 
4
mg
22
%
Net Carbohydrates
 
45
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 556kcal | Carbohydrates: 53g | Protein: 22g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 1105mg | Fiber: 7g | Sugar: 14g | Vitamin A: 32388IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 4mg | Net Carbohydrates: 45g