Ever since we discovered this recipe 5 years ago, my husband and I have been obsessed with it. It’s stayed on our meal rotation through every season because it’s that easy, comforting, and nutrient-dense. I’m talking less than 5 ingredients, barely any prep or cleanup, and it’s super high in protein—which is exactly what we want for blood sugar balance and hormone support.

Sweet potatoes are also a staple in our house—they’re rich in fiber, minerals, and slow-digesting carbs that help us stay full and energized. You can make these your own by adding whatever toppings you love. We usually go with fresh salsa, avocado, and feta, and sometimes a dollop of Greek yogurt as a high-protein sour cream swap.

We love doubling this recipe and baking extra potatoes so we can have this for an easy lunch the next day.

Ingredients:

-2–3 medium sweet potatoes

-1 lb ground beef (preferably grass-fed)

-1–2 tbsp taco seasoning (homemade or store-bought)

-Optional toppings: avocado, salsa, feta, Greek yogurt, chopped cilantro, lime juice, lettuce

Directions:

-Preheat oven to 400°F. Pierce sweet potatoes with a fork a few times and place on a baking sheet. Roast for 40–50 minutes, or until soft and tender when pierced with a knife. (Shortcut: microwave for 6–8 minutes if you’re short on time.)

-While the sweet potatoes cook, brown the ground beef in a skillet over medium heat. Once mostly cooked through, stir in the taco seasoning and a splash of water. Simmer until fully cooked and fragrant.

-Slice sweet potatoes lengthwise, gently mash the flesh with a fork, and stuff with the taco-seasoned beef.

-Top with your favorites: avocado slices, salsa, feta, Greek yogurt, cilantro, or anything else you have on hand.

-Enjoy!!