Protein-Packed Sweet Potato Boats
Translated from Spanish, the language of the reel.
Food In 5 | Bill cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Dario on SeeMeCook
Roasted sweet potatoes split open into boat shapes, filled with seasoned ground beef, tomato, and spinach, and topped with light mozzarella, browned under the grill. A high-protein and very satisfying meal.
- Time
- 70 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch or dinner
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 9 g
- 55 g
- 400 g
- 6 g
- 8 g
- 14 g
- 65 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 545 g per serving.
Steps
Preheat the oven to 200 °C (400 °F) or the air fryer to 190 °C (375 °F). Wash and dry the sweet potatoes, then prick them several times all over with a fork so the steam can escape.
Place the sweet potatoes in the oven and roast for 50-60 minutes, turning them halfway through cooking. If using an air fryer, cook them at 190 °C (375 °F) for 40-45 minutes, also turning them halfway through. They are ready when a knife can pass through them easily.
While the sweet potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until well browned and fully cooked, approximately 6-8 minutes.
Add the chopped red onion to the skillet and sauté it with the beef for 3-4 minutes, until it starts to soften.
Add the chopped garlic, paprika, ground chili, and Italian herbs. Stir and cook for 1 minute, until the garlic is fragrant and the spices coat the beef.
Add the tomato paste and mix it well with the beef and spices. Cook for 2-3 minutes so the tomato blends in and loses its raw flavor.
Add the chopped spinach and stir until wilted and incorporated into the filling, approximately 1-2 minutes. Remove the skillet from the heat.
When the sweet potatoes are tender, carefully remove them and let them rest for 2-3 minutes so they can be handled. Make a deep lengthwise cut in each one without separating them completely, then open them to form a boat.
Divide the beef filling between the two opened sweet potatoes, gently pressing it into the flesh without breaking the skin.
Top each boat with the light mozzarella. Return them to the oven or air fryer and cook until the cheese has melted, browned, and formed a slightly crisp layer, approximately 3-5 minutes; watch them closely so they do not burn.
Serve the boats hot, letting them rest for one minute before eating.
Notes
The post states approximately 54 g of protein, 18 g of fat, 52 g of carbohydrates, and 580 kcal per boat. Estimated nutritional values for the ingredients may vary depending on the fat percentage of the beef and the brand of mozzarella. Handle the freshly roasted sweet potatoes carefully, as they will be very hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 694
- Protein
- 64 g
- Carbs
- 60 g
- Fat
- 24 g
- Fiber
- 12 g
Where the calories come from
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