BBQ Beef Stuffed Sweet Potatoes combine tender shredded beef in smoky barbecue sauce with fluffy roasted sweet potatoes and fresh toppings for a hearty, balanced meal.
Ingredients
4 medium sweet potatoes
1 1/2 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
1 to 1 1/2 cups barbecue sauce
1 cup shredded cheddar cheese
1/2 cup sour cream or plain Greek yogurt
2 green onions, sliced
Optional: chopped cilantro or simple cabbage slaw
Instructions
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Preheat oven to 400°F. Scrub sweet potatoes, pierce with a fork, rub with a little olive oil and sprinkle lightly with salt. Roast for 45 to 60 minutes until tender.
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Season beef with remaining salt, pepper, and smoked paprika.
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Heat olive oil in a heavy pot over medium-high heat. Sear beef on all sides until browned.
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Remove beef briefly. Sauté diced onion until soft, then add garlic and cook for 1 minute.
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Return beef to pot. Add beef broth to cover halfway. Cover and simmer on low for 2 1/2 to 3 hours until tender.
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Shred beef with two forks. Return to pot and stir in barbecue sauce. Simmer uncovered for 10 to 15 minutes until thickened.
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Slice roasted sweet potatoes lengthwise and gently open. Fluff interior with a fork.
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Spoon BBQ beef into each potato. Top with cheddar, sour cream or yogurt, and green onions. Add optional toppings if desired.