Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Southwestern Beef Stuffed Sweet Potatoes
with oven roasted green beans

Active: 20 min Total: 35 min
Flavor Monday's leftover meat sauce with southwestern spices and serve it over sweet potatoes for a satisfying and simple paleo dinner. We also oven roast green beans, which creates a nice char and smoky flavor.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Southwestern Beef Stuffed Sweet Potatoes:
  • Potatoes, sweet - 4
  • Green onions - 3, chopped, white and green parts separate
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Paprika, smoked (sub Paprika) - 1/2 tsp
  • Beef ragu (leftover from Monday) - ~3 cups
Oven Roasted Green Beans:
  • Green beans - 1 lb, trimmed
  • Oil, olive - 1 Tbsp
  • Coriander, dried - 1/2 tsp
  • Paprika, smoked (sub Paprika) - 1/4 tsp

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  2. Green onions / Green beans - Prep as directed. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees. Line a sheet pan with foil. Toss green beans with olive oil, ground coriander, paprika and some salt and pepper. Bake, stirring halfway through, until tender and beginning to brown, 12 to 15 minutes.
  2. While green beans bake, pierce potatoes with a fork. Place potatoes in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until easily pierced with a fork, 8 to 10 minutes, turning once in the middle.
  3. Heat an oven-safe skillet over medium heat. Add cooking oil and then white parts of scallions (reserve green parts) to heated oil. Cook until tender, 2 to 3 minutes. Add cumin and paprika to pan and cook until fragrant, about 1 minute more. Add leftover ragu and cook until warmed through.
  4. Slice potatoes in half and top with beef sauce and green parts of scallions. Enjoy with green beans on the side!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (133)
Gluten-free (11)
Paleo (11)
Vegetarian (22)

63 reviews

Really liked this. I will make again

By: Kimberly
Posted: Jun 10, 2021
Diet: Vegetarian
0 Helpful

Yummy! Great use of leftovers. Would be a good, simple one-pot meal for company. Enjoyed the green beans.

By: E
Posted: Oct 20, 2016
Diet: Original
0 Helpful

I love the base of this dish, but the corn bread part needs some tweaking. Every time I make it the cornbread is always like a rock or like a hard dumpling

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

Added a little extra cumin and chili powder to the sauce to spice it up a bit more.

By: Alyson
Posted: Jan 22, 2016
Diet: Paleo
0 Helpful

after reading the comments, I put too much of the cornbread into the pan with too little of the ragu. would have liked more ragu, it was a tad bit dry, but that's what I get for winging it :-) will make this again, and will follow the exact measurements next time.

By: Christine
Posted: Jan 19, 2016
Diet: Gluten-free
0 Helpful

My husbands favorite meal so far. Next time I think I'll add olives. I wish I would have doubled the ragu to have more tamale pie.

By: Allison
Posted: Jan 15, 2016
Diet: Original
0 Helpful