Loaded Sweet Potatoes are the perfect mix of comfort and nutrition. Each sweet potato is baked until soft, then filled with a rich, savoury beef and vegetable mix and topped with melted cheese. With 45g of protein per serving, this recipe is ideal for refuelling after a long day or prepping ahead for a week of balanced meals.
If you love flavour-packed, high-protein dinners, you’ll also enjoy our Chicken Alfredo.
Loaded Sweet Potatoes
If you’re after a hearty, high-protein meal that feels comforting yet balanced, these Loaded Sweet Potatoes are just what you need. Each one is baked until perfectly soft, then filled with a rich mix of lean beef, vegetables, and a touch of melted cheese for that ultimate finishing touch.
Think of it as a high-protein twist on the classic jacket potato. The natural sweetness of the potato pairs beautifully with the savoury beef filling, creating a flavour-packed meal that hits all the right notes.
This recipe makes five servings, making it ideal for meal prep or family dinners. Each portion delivers 45g of protein and 660 calories, giving you a balanced combination of protein, carbs, and healthy fats that keeps you full and satisfied.
Why We Love this Recipe
- High Protein Meal: Each serving provides 45g of protein to keep you full, satisfied, and fuelled for the day.
- Perfect for Meal Prep: The beef filling makes five servings, making it easy to prep ahead for quick, balanced meals during the week.
- Bold Flavours: The combination of sweet potato, seasoned beef, and melted cheese creates a warm, hearty dish that feels indulgent yet nourishing.
What is Loaded Sweet Potatoes?
Loaded Sweet Potatoes are a high-protein twist on the classic jacket potato. Each sweet potato is baked until soft, then filled with a savoury mix of lean beef, vegetables, and beans before being topped with melted cheese.
The result is a hearty and flavourful meal that combines the natural sweetness of the potato with the richness of the beef filling. It is a simple and satisfying dish that feels comforting while still being nutritious, making it a great choice for family dinners or weekly meal prep.
Loaded Sweet Potatoes Nutrition
- High in Protein: Each serving contains 45g of protein from lean beef mince, kidney beans, and cheese. It is a balanced, protein-rich meal that supports muscle recovery and keeps you full for longer.
- Balanced Energy: The combination of sweet potatoes, lean beef, and vegetables provides a steady release of energy, making it ideal for lunch or dinner when you need something filling and satisfying.
- Packed with Veggies: Loaded with carrots, peppers, and sweetcorn, this recipe provides a good source of fibre and nutrients to support healthy digestion and sustained energy.
Ingredients
- Sweet Potatoes: The base of the dish, baked until soft and naturally sweet, providing fibre and slow-releasing carbs.
- Lean Beef Mince: A great source of high-quality protein that adds rich, savoury flavour to the filling.
- Onion and Garlic: The flavour foundation that brings depth and aroma to the mince mixture.
- Mixed Herbs and All-Purpose Seasoning: Add warmth and balance to the filling without overpowering the natural sweetness of the potato.
- Carrots and Bell Peppers: Add colour, crunch, and essential nutrients for a well-rounded meal.
- Tomato Purée and Ketchup: Combine to create a rich, tangy sauce that coats the mince and vegetables beautifully.
- Kidney Beans and Sweetcorn: Provide extra texture, fibre, and plant-based protein.
- Cheese: Melts over the top for a creamy finish that ties all the flavours together.
- Coriander: Adds freshness and a burst of flavour to finish the dish.
How to Make Loaded Sweet Potatoes
See recipe card for ingredient quantities and full instructions.
Bake the Sweet Potatoes
Preheat the oven to 200°C (400°F). Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking tray and bake for 45 to 50 minutes, or until soft and tender.
Cook the Mince
While the sweet potatoes are baking, heat a frying pan with low-calorie cooking spray. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Add the lean beef mince, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.
Build the Filling
Stir in the tomato purée, ketchup, and seasonings including mixed herbs, all-purpose seasoning, salt, and pepper. Add the chopped carrots and bell peppers, cooking until slightly softened. Then mix in the kidney beans and sweetcorn, letting everything simmer together for about 10 minutes.
Assemble the Sweet Potatoes
Once the sweet potatoes are baked, slice them open and gently mash the flesh with a fork. Spoon the beef filling into each sweet potato until generously filled.
Top with Cheese and Melt
Sprinkle the grated cheese over the top and return the potatoes to the oven for about 5 minutes until the cheese has melted and turned golden.
Garnish and Serve
Finish with fresh coriander.
Tips
- Prepare Ahead. The mince can be cooked in advance and reheated for quick meals.
- Perfectly Baked Potatoes: For soft, fluffy insides, bake the sweet potatoes until they can be easily pierced with a fork. Avoid rushing the process, as underbaked potatoes can feel firm and dry.
- Flavour Boost: Let the mince simmer for at least 10 minutes to deepen the flavour and allow the sauce to thicken.
- Cheese Choice: Choose a cheese that melts well, such as reduced-fat cheddar or mozzarella, for that golden, gooey finish.
- Fresh Garnish: A sprinkle of coriander adds freshness and colour, balancing the richness of the filling.
Recipe Variations & Substitutions
- Swap the Protein: Use turkey or chicken mince instead of beef for a leaner option with a slightly lighter taste.
- Add Extra Veggies: Mix in courgette, spinach, or mushrooms to boost fibre and nutrients while adding extra texture.
- Make it Spicy: Add chilli powder, cayenne, or diced jalapeños to give the filling a kick of heat.
- Go Dairy-Free: Use a dairy-free cheese alternative for a lighter option that still delivers a melty finish.
Storage
Store any leftover beef filling in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, warm it thoroughly on the hob or in the microwave until piping hot.
For the best texture, bake the sweet potatoes fresh when serving rather than storing them filled. Add the reheated beef and melted cheese just before eating to keep everything soft, creamy, and full of flavour.
Frequently Asked Questions
Yes. You can cook the beef filling in advance and store it in the fridge or freezer. When ready to eat, bake the sweet potatoes fresh, reheat the filling, and add cheese before serving for the best texture and flavour.
You can. White potatoes work just as well if you prefer a more traditional jacket potato flavour, though sweet potatoes add natural sweetness and extra fibre.
Cheddar is a great all-round choice, but mozzarella or a reduced-fat blend also melt beautifully and give a creamy finish.
More High Protein Comfort Food
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Loaded Sweet Potatoes
Equipment
- 1 Large Frying Pan
- 1 Wooden Spoon
- 1 Garlic Crusher
- 1 Sharp Knife
- Chopping Board
- Baking Tray
Ingredients
Mince
- 1 medium Onion diced
- 3 Garlic Cloves diced
- 600 kg 5% Fat Free Beef Mince
- 140 g Tomato Puree
- 1 tin Sweet Corn
- 1 tin Kidney Beans
- 2 Bell Peppers diced
- 3 medium Carrots
- 100 g Tomato Ketchup
- Low-calorie Cooking Spray
Seasoning
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Mixed Herbs
- 1 tbsp All Purpose Seasoning
- 1 tsp Paprika
- 1 cube Beef Stock
Topping
- 30 g Cheese (grated)
- Coriander (garnish)
Instructions
Bake the Sweet Potatoes
- Preheat the oven to 200°C (400°F). Wash the sweet potatoes, pierce them with a fork, and bake for 45–50 minutes, or until soft and tender.
Cook the Mince
- Spray a large frying pan with low-calorie cooking spray and heat over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Add the mince to the pan, breaking it up with a wooden spoon. Add the salt and pepper and cook until browned, ensuring the meat is fully cooked through.
Make the Sauce
- Add the mixed herbs, salt, pepper, beef stock and all-purpose seasoning. Stir in the ketchup and tomato purée, followed by the kidney beans and sweetcorn. Let it simmer for 10 minutes, allowing the flavours to combine.
- Once baked, slice each sweet potato open and mash the inside gently with a fork. Spoon the beef filling generously into each sweet potato.
- Sprinkle the grated cheese on top and return to the oven for 5 minutes, just until the cheese melts.
- Top with fresh coriander and enjoy!
