Description
Baked sweet potatoes filled with Korean-style ground beef. A savory and slightly sweet meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 pound lean ground beef
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce sweet potatoes with a fork. Bake for 40-45 minutes until tender. Let cool slightly.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to the beef. Stir and cook for 2-3 minutes.
- Cut a slit in each sweet potato and fluff the inside with a fork.
- Spoon the beef mixture into each sweet potato. Top with green onions and sesame seeds.
- Serve warm.
Notes
- You can use ground turkey or chicken instead of beef.
- For a milder version, reduce gochujang to 1 teaspoon.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Korean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg