Loaded Cheeseburger Sweet Potato Bowls

Ingredients

• 4 large sweet potatoes (White yams; scrubbed and poked with holes)
• 1 lb 93/7 ground beef
• 1 yellow onion (Diced or chopped)
• 1 bag shredded lettuce (Bag size not specified; estimated at 150 g)
• 1 Roma tomato (Diced)
• 8 thin Colby Jack cheese slices (Two slices per potato)
• 4 pickle slices (Diced)
• 0.5 cup nonfat Greek yogurt (For the burger sauce)
• 2 tbsp light mayonnaise (For the burger sauce)
• 2 tbsp yellow mustard (For the burger sauce)
• 2 tbsp sugar-free ketchup (For the burger sauce)
• 1 tbsp Worcestershire sauce (For the burger sauce)
• 1 tsp monk fruit sweetener (Source says “mink fruit sweetener”; interpreted as monk fruit sweetener)
• black pepper (A crack, or to taste, for the sauce)
• cooking oil (Optional, for coating the sweet potato skins before air-frying)
• salt (Optional, for seasoning the sweet potato skins)

Steps

1. 1

   Prepare the burger sauce by combining the nonfat Greek yogurt, light mayonnaise, yellow mustard, sugar-free ketchup, Worcestershire sauce, monk fruit sweetener, and a crack of black pepper in a bowl. Stir until smooth and evenly combined, then set aside.

2. 2

   Chop the yellow onion, dice the Roma tomato and pickles, and have the shredded lettuce and cheese ready for assembly.

3. 3

   Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking the beef apart with a spatula as it cooks.

4. 4

   Cook the beef and onion until the beef is fully browned and the mixture is crisp in spots, with the onion tender and lightly golden. Drain excess grease if needed, then remove the skillet from the heat.

5. 5

   Poke several holes in each sweet potato. Wrap each potato in a wet paper towel and microwave until tender throughout, about 8–10 minutes, checking for doneness with a knife. Work in batches if necessary so the potatoes cook evenly.

6. 6

   For crispier skins, optionally coat the cooked potatoes lightly with oil and salt. Air-fry at 400°F (200°C) for about 10 minutes, until the skins are browned and crisp.

7. 7

   Carefully slice each potato open lengthwise, keeping it intact at the bottom. Fluff the flesh lightly with a fork.

8. 8

   Divide the crispy beef-and-onion mixture among the four sweet potatoes.

9. 9

   Add the shredded lettuce, diced tomato, Colby Jack cheese slices, and diced pickles to each potato, piling the toppings high.

10. 10

    Drizzle the homemade burger sauce over the loaded sweet potatoes. Serve immediately while the beef and potato are warm and the toppings are fresh.

Notes

The source says the recipe covers four potatoes. The sweet potatoes may be microwaved only, or optionally finished in the air fryer for crispier skins. Bag size for the lettuce was not specified.

Nutrition per serving

• main
• American
• high-protein
• sweet potato
• cheeseburger
• air-fried
• microwave
• quick meal