Sweet Potatoes Stuffed with Beef and Cheddar Sauce
A hearty, well-seasoned supper of fluffy roasted sweet potatoes filled with savoury minced beef and topped with a rich cheddar sauce. Comforting, filling, and ideal for a cosy wee…
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Servings: 4 | Prep: 20 min | Cook: 55 min | Total: 75 min
Tags: beef, cheddar, comfort food, hearty, sweet potato, weeknight dinner
Ingredients
- 4.0 sweet potatoes (medium to large, about 300–350 g each)
- 2.0 tbsp olive oil (divided)
- 1.5 tsp fine salt (plus more to taste)
- 1.0 tsp black pepper (freshly ground)
- 500.0 g beef mince (10–15% fat works well)
- 1.0 onion (finely diced)
- 3.0 garlic (finely chopped)
- 1.5 tsp smoked paprika
- 1.0 tsp ground cumin
- 1.0 tsp dried oregano
- 1.0 tbsp tomato purée
- 150.0 ml beef stock (hot)
Instructions
- Preheat the oven to 200°C on a conventional setting, rub the sweet potatoes all over with 1 tablespoon of the olive oil and a light sprinkle of salt, then roast them for 45–55 minutes until the skins are slightly crisp and a knife slides into the centres with no resistance.
- While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat for 1 minute, then add the onion with a small pinch of salt and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Add the beef mince to the onion over medium-high heat and cook for 8–10 minutes, breaking it up well, until deeply browned with no pink remaining and the pan smells rich and savoury rather than steamy.
- Stir the garlic, smoked paprika, cumin, oregano, black pepper, and 1 teaspoon of the salt into the beef, then cook over medium heat for 1 minute until fragrant before mixing in the tomato purée and cooking for 1 further minute until it darkens slightly.
- Pour the beef stock into the pan, reduce the heat to medium-low, and simmer the beef mixture for 6–8 minutes until the liquid reduces to a thick, spoonable filling; taste and add more salt or pepper if needed so the filling is well seasoned and robust.
- Melt the butter in a saucepan over medium-low heat, whisk in the flour, and cook for 1–2 minutes until it smells slightly nutty and forms a pale paste, then gradually whisk in the milk and cook for 3–5 minutes until smooth and thick enough to coat the back of a spoon.
- Lower the heat to low, stir the cheddar and Dijon mustard into the sauce in 2 additions, and cook for 1–2 minutes until fully melted and glossy; season with a small pinch of salt if needed, keeping in mind the cheese is already salty.
- Split the roasted sweet potatoes lengthways, gently press the ends to open them, and fluff the flesh with a fork while still hot, then spoon in the beef filling generously and top with the warm cheddar sauce until it drapes over the filling.
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