Cheeseburger Stuffed Sweet Potatoes
These cheeseburger stuffed sweet potatoes combine tender roasted sweet potatoes with seasoned ground beef, melted cheddar cheese, crisp lettuce, pickles, and a tangy burger-style sauce. They bring all the flavor of a cheeseburger in a hearty, balanced meal that feels fun and filling.
Servings: 4
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 lb lean ground beef
- ¼ salt
- ¼ black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 cup cheddar cheese shredded
- 1 cup iceberg lettuce shredded
- ¼ cup white onion diced
- ¼ cup tomato diced
- ¼ cup baby dill pickles sliced
- Optional: sesame seeds for garnish
Sauce Ingredients:
- ½ cup light mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle juice
- Salt to taste
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 425°F.
- Wash and dry the sweet potatoes. Place them on the baking sheet, poke holes all over with a fork, and rub with oil.
- Bake for 45–60 minutes, or until very soft all the way through and easily pierced with a fork.
- In the meantime, heat a skillet over medium heat and cook the ground beef. Break it apart and cook until browned, about 7–10 minutes.
- Drain excess grease and stir in salt, pepper, garlic powder, onion powder, and paprika. Set aside.
- Make the sauce by whisking together mayonnaise, ketchup, mustard, pickle juice, and salt. Taste, and add more salt if needed. Refrigerate until ready to use.
- Lower oven temperature to 350°F.
- Once the sweet potatoes are done, slice them open and lightly mash the insides. Fill each with cooked beef and top with shredded cheese. Return to the oven for 5–7 minutes, or until the cheese is melted.
- Top with lettuce, onion, tomato, and pickles. Drizzle generously with sauce and finish with sesame seeds, if desired.
- Serve and enjoy!
Notes
- Sauce can be stored in the fridge in an airtight container for up to 5 days.
- Leftovers are best eaten fresh, but you can store components separately in the fridge for up to 3 days and assemble when ready to eat.