Loaded Cheeseburger Sweet Potato Bowls

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.

   Start 10-minute timer
6. 6

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

   Start 10-minute timer
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.