These baked stuffed sweet potatoes with picadillo and a delicious cilantro lime sauce are the perfect healthy weeknight dinner. They take just 10 minutes to prep and are packed full of flavor.
Today’s recipe is one that I have been wanting to make for quite a while. These stuffed sweet potatoes are healthy, delicious and very filling. The perfect weeknight dinner after a busy day.
I stuffed my sweet potatoes with a delicious beef picadillo and topped it with garlicky cilantro lime sauce that gives it just an additional layer of yumminess.
I love sweet potatoes! They are a very versatile ingredient that can be used for breakfast, dessert, added to a soup or stew, as a side dish or even a main course like this one. Be sure to check out my sweet potato pudding and loaded sweet potato casserole.
When I told my husband that I was making stuffed sweet potatoes, he wasn’t too sure about it. In all honesty, anything that reads as “healthy” to my husband is a big no. But upon trying it the only words that came out of his mouth were “Wow! This is really good!”
To me, that is a big WIN!
How to bake sweet potatoes
To bake the sweet potatoes, make sure to rinse them thoroughly and prick with a fork or a knife several times all around. Place them on a baking sheet and bake at 400° for about 40 minutes or until tender.
How To Make Stuffed Sweet Potatoes with Picadillo and Cilantro Lime Sauce
- While the potatoes bake, heat up the oil over medium-high heat. Season the beef with adobo, black pepper, oregano, sazón culantro, and sofrito.
- Add the ground beef to the pan and cook until brown stirring and breaking up occasionally.
- Once the beef is browned, add tomato sauce and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes. Stir in olives and remove from heat.
- Make a slit lengthwise end-to-end across the top of each potato and fluff the inside with a fork before stuffing with the ground beef.
Can you make this stuffed sweet potato recipe ahead of time?
These potatoes are best served as soon as they are cooked, but you can make the filling ahead of time. Store the filling separately for up to three days and build the sweet potato before serving.
If you do have leftovers, they will keep for up to 3 days covered in the fridge and can be reheated in the oven.
What do you serve them with?
I like to serve these stuffed sweet potatoes with a fresh and vibrant salad or a veggie side. Or if i’m feeling super hungry, I’ll serve them up with some fries! Try serving them with:
Can you make these with baking potatoes?
Absolutley! I really like the flavor of sweet potatoes, and the cilantro lime sauce works so well with the natural sweetness. By all means, use white or baking potatoes in place of sweet potatoes if you prefer, they may just need a little extra cooking time.
Recipe Notes and Tips
- Cook the sweet potatoes until they are fork tender.
- Take care when you cut open the potatoes as they will be very hot, let them sit for a few minutes if you can.
- The cilantro lime sauce will keep in the fridge for around 5 days and it’s great on top of salads!
More Easy Weeknight Meals
Stuffed Sweet Potatoes with Picadillo and Cilantro Lime Sauce
Author:Ingredients
- 4 medium sweet potatoes
- 1 tablespoon vegetable oil
- 1 pound lean, ground beef
- 1 teaspoon adobo
- ½ teaspoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon sazón culantro
- 3 tablespoons homemade sofrito
- ¼ cup tomato sauce
- 1 cup water
- 3 tablespoons olives
Cilantro Lime Sauce
- ½ cup cilantro
- 3 tablespoons mayonnaise
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Juice of 1 lemon freshly squeezed
Instructions
- Preheat oven to 400 degrees. Layer a baking sheet with aluminum foil.
- Wash all potatoes and prick with a fork or a knife several times each. Place on the baking sheet and bake until tender, about 40 minutes.
- While the potatoes bake, heat up the oil over medium-high heat. Season the beef with adobo, black pepper, oregano, sazón culantro, and the sofrito.
- Add the ground beef to the pan and cook until brown stirring and breaking up occasionally.
- Once the beef is browned, add tomato sauce and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes. Stir in olives and remove from heat.
- Make a slit lengthwise end-to-end across the top of each potato and fluff the inside with a fork before stuffing with the ground beef.
For the Cilantro Sauce
- Mix the cilantro, mayonnaise, garlic, salt, pepper and lime juice in the blender until thoroughly combined.
- Drizzle over stuffed sweet potatoes.
Notes
- Cook the sweet potatoes until they are fork-tender.
- Take care when you cut open the potatoes as they will be very hot, let them sit for a few minutes if you can.
- The cilantro lime sauce will keep in the fridge for around 5 days and it’s great on top of salads!
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Lindsey Martinez says
OMG This is so delicious. Thanks for the recipe. Hope this will be great to eat & enjoy the time.
Silvia says
Stuffed sweet potatoes are always so good. Love the cilantro lime sauce.
ALE says
Perfect use for the picadillo! Love this!
Kate says
This is such a genius idea. My family would love this recipe!
Enriqueta E Lemoine says
You have no idea about how much I loved this recipe!
Vanessa says
It is so good! Such a great and easy dinner recipe.
Natalia Gibbs says
This looks soooo good and healthy. I’m so trying this