Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced (approx. 150g)
  • 3 cloves garlic, minced (approx. 15g)
  • 2 tbsp Tex Mex seasoning
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (10 oz / 280g) diced tomatoes with green chiles
  • 1 tbsp lime juice
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/4 cup sour cream
  • 2 tbsp fresh cilantro, chopped
  • 1 avocado, diced (approx. 150g)

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper. Place on a baking sheet and roast for 40–45 minutes until tender.
  2. Remove potatoes from the oven, slice lengthwise down the center, and gently mash the interior flesh with a fork while keeping the potato skin intact.
  3. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned and caramelized; drain excess fat.
  4. Stir in diced onions and cook until translucent (3-4 mins), then add minced garlic and Tex Mex seasoning, stirring for 30 seconds.
  5. Fold in black beans and diced tomatoes with green chiles. Simmer for 5-7 minutes until the liquid reduces and the mixture is thick. Stir in lime juice.
  6. Sprinkle shredded cheddar cheese into each mashed potato and return to the oven or under a broiler for 2 minutes until cheese is bubbly.
  7. Spoon the beef mixture into each potato and top with a dollop of sour cream, diced avocado, and fresh cilantro.