Ingredients

• 4 medium sweet potatoes (about 7 oz each), washed and dried
  
• 1/2 lb 93% lean ground beef
  
• 1 teaspoon seasoned salt, such as Montreal Steak
  
• 1/3 cup chopped carrot
  
• 1/3 cup chopped onion
  
• 1/3 cup chopped mushrooms
  
• 2 tablespoons chopped red bell pepper
  
• 1 clove garlic, minced
  
• 1/2 tablespoon apple cider vinegar
  
• 1/2 tablespoon Worcestershire sauce
  
• 8 oz can tomato sauce
  
• 2 teaspoons tomato paste
  
• 1/3 cup water
  
• 1 chopped scallion (for garnish)

Instructions

1. Cook the Sweet Potatoes
   Pierce each potato several times with a fork.
   
   • Microwave: 7–10 minutes
     
   • Slow cooker: 6–8 hours on low
     
   • Oven: 425°F for about 45 minutes
     Cook until the centers are soft.
2. Prepare the Filling
   Warm a medium skillet over medium-high heat. Add the ground beef and seasoning, breaking the meat apart as it browns. Stir in the onion, garlic, carrots, mushrooms, and red pepper. Lower the heat to medium, then mix in the apple cider vinegar and Worcestershire sauce. Cook 4–5 minutes.
   Add the tomato sauce, tomato paste, and water. Stir well, cover, and let the mixture simmer until the carrots are tender—about 15–20 minutes.
3. Assemble and Serve
   Split each sweet potato open and season with a little salt. Spoon 1/2 cup of the meat mixture into each potato and finish with a sprinkle of scallions.