Cheeseburger Stuffed Sweet Potatoes
Ingredients
- 6 medium-sized sweet potatoes
- 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
- To garnish: sesame seeds
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 sweet potatoes well. Using a fork, pierce holes throughout the sweet potatoes, making sure to go all around the sweet potato.
- 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 potatoes over once about halfway through cooking.
- While the sweet potatoes 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 sweet potatoes are done roasting, let them cool for about 5 minutes. Slice them in half lengthwise.
- Assemble the stuffed sweet potatoes. Top each sweet potato 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.