Hot Honey Beef Sweet Potato (Printable)

Tender roasted sweet potatoes filled with seasoned ground beef in a spicy-sweet hot honey glaze, perfect for nourishing weeknight meals.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed
02 - 1 small red onion, diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 2 green onions, sliced for garnish

→ Meats

06 - 1 pound lean ground beef

→ Sauce & Seasoning

07 - 2 tablespoons olive oil
08 - 2 tablespoons hot honey
09 - 2 tablespoons tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Toppings (optional)

15 - 1/2 cup reduced-fat shredded cheese
16 - 2 tablespoons chopped fresh cilantro
17 - 1/2 avocado, sliced

# How to Make It:

01 - Preheat the oven to 400°F. Pierce sweet potatoes several times with a fork. Place on a baking sheet and roast for 40–45 minutes, or until fork-tender.
02 - While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 3–4 minutes until softened.
03 - Add garlic and cook for 30 seconds, stirring until fragrant.
04 - Add ground beef to the skillet. Cook, breaking up the meat, until browned and cooked through, about 5–7 minutes.
05 - Drain excess fat if necessary. Stir in tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper. Cook 2 minutes.
06 - Drizzle hot honey over the meat mixture. Stir to combine and simmer for 2 minutes. Remove from heat.
07 - When sweet potatoes are cool enough to handle, slice lengthwise down the center without cutting all the way through. Gently fluff the inside with a fork.
08 - Fill each sweet potato with the hot honey ground beef mixture. Top with cheese if using. Let melt for 2 minutes, then garnish with green onions, cilantro, and avocado slices. Serve warm.

# Expert Suggestions:

01 -
  • The hot honey creates this incredible sticky glaze that balances the sweetness of the potatoes with just enough kick to keep things interesting
  • Everything roasts on one pan while the beef sizzles away, meaning minimal cleanup maximum satisfaction
02 -
  • Sweet potatoes can vary wildly in size, so start checking them at 35 minutes, nothing worse than burnt bottoms while the centers are still hard
  • The beef mixture keeps beautifully in the fridge for 3 days, and honestly, the flavors get even better after they hang out together overnight
03 -
  • Rub the sweet potatoes with a little olive oil and salt before roasting, it makes the skin edible and adds another layer of flavor
  • Let the beef mixture cool slightly before filling the potatoes, otherwise they can get a bit mushy

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