These Cheeseburger Loaded Sweet Potatoes are a hearty twist on a classic burger, with soft baked sweet potatoes filled with seasoned ground beef and melted cheddar cheese. PS for a vegan or vegetarian option, just swap out the beef for plant based mince and a vegan cheddar and mayonnaise!
Topped with shredded lettuce, diced onion, tomato, pickles, and a creamy burger sauce, they have all the flavours of a cheeseburger in a warm, satisfying meal.
Cheeseburger Loaded Sweet Potatoes serves: 4
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
You will need
• 4 medium sweet potatoes
• 2 tbsp olive oil
• 1 lb ground beef
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 cup cheddar cheese, shredded
• 1 cup iceberg lettuce, shredded
• ¼ cup white onion, diced
• ¼ cup tomato, diced
• ¼ cup baby dill pickles, sliced
For the sauce
• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp dill pickle juice, and salt to taste; optional sesame seeds for garnish
1. Line a baking sheet with parchment paper and preheat the oven to 425°F. Wash and dry the sweet potatoes, place them on the baking sheet, poke holes all over with a fork, and rub with olive oil.
Bake for 45–60 minutes, or until very soft all the way through and easily pierced with a fork.
2. Meanwhile, heat a skillet over medium heat and cook the ground beef, breaking it apart, until browned, about 7–10 minutes.
Drain the excess grease and stir in the salt, pepper, garlic powder, onion powder, and paprika.
Whisk together the mayonnaise, ketchup, mustard, pickle juice, and salt to make the sauce. Refrigerate until ready to use, then lower the oven temperature to 350°F.
3. Once the sweet potatoes are done, slice them open and lightly mash the insides.
Fill each potato with the cooked beef and top with shredded cheddar cheese.
4. Return the potatoes to the oven for 5–7 minutes, or until the cheese is melted.
Top with lettuce, onion, tomato, and pickles, drizzle generously with the sauce, and finish with sesame seeds if desired.
Tips and tricks! • The sauce can be stored in an airtight container in the fridge for up to 5 days.
• Leftovers are best eaten fresh, but the components can be stored separately in the fridge for up to 3 days and assembled when ready to eat.
• Bake the sweet potatoes until very soft so they are easy to open and mash, and add the fresh toppings only after the cheese has melted.
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