Florencia Baldini Last Updated on July 24, 2026If you’re looking for a quick, satisfying dinner that tastes like comfort food but is packed with goodness, this Beef Stuffed Sweet Potato is exactly what you need. Sweet, fluffy sweet potato is loaded with savoury seasoned beef, melted cheese, fresh tomato salsa and creamy avocado for the perfect balance of flavours and textures.
Dinner In 20 Series
This is Episode 12 of my Dinner in 20 series, where every recipe is designed to be ready in around 20 minutes, high in protein, rich in fibre and simple enough for busy weeknights. The best part? Instead of waiting nearly an hour for the sweet potato to bake, I use my favourite microwave hack that cooks it in just minutes while keeping it perfectly soft and fluffy.
Why You’ll Love These Chicken Fajitas
- Ready in around 20 minutes
- Over 30g of protein
- High in fibre to keep you full for longer
- Made with simple supermarket ingredients
- Naturally gluten-free (check your seasonings)
- Family-friendly and easy to customise
- Perfect for meal prep
My Microwave Sweet Potato Hack
I love baked sweet potatoes, but they usually take around 45–60 minutes in the oven, which isn’t exactly ideal after a busy day.
Instead, I wrap mine in wet kitchen paper before microwaving.
The damp paper creates steam around the potato, helping it cook evenly while preventing the skin from drying out. I also like to re-wet the paper halfway through cooking if the potato is particularly large.
Would I replace oven-baked sweet potatoes with this method every time? Probably not. You don’t quite get that caramelised skin you get from the oven.
But when you’re short on time and still want something wholesome and delicious, this little trick is genuinely brilliant. It’s one of those kitchen hacks that makes healthy eating feel much more achievable on busy evenings.Meal Prep Friendly
Variations
- Swap the beef for turkey or chicken mince.
- Add black beans for even more fibre.
- Use mozzarella or reduced-fat cheddar.
- Top with Greek yoghurt instead of avocado.
- Add jalapeños or chilli flakes if you like extra heat.
- Finish with spring onions or fresh coriander.
Storage
Store the cooked beef, sweet potatoes and salsa separately in airtight containers for up to 3 days.
Reheat the beef and sweet potato in the microwave until piping hot, then add the fresh salsa and avocado just before serving.
Frequently Asked Questions
Can I bake the sweet potatoes instead?
Absolutely. Bake at 200°C (180°C fan) for 45–60 minutes, depending on their size.
Can I meal prep this recipe?
Yes. Prepare everything ahead of time and assemble just before eating for the freshest texture.
Can I freeze the beef?
Yes. The cooked beef freezes well for up to 3 months. Defrost overnight in the fridge before reheating.
Can I make it dairy-free?
Yes. Simply leave out the cheese or use your favourite dairy-free alternative.
More Air-fryer Recipes
- Sweet Chilli Chicken Skewers
- Air Fryer Granola
- Air Fryer Egg Sandwich
- Air Fryer Stuffed Salmon & Broccoli
Beef Stuffed Sweet Potatoes
Ingredients
For the Sweet Potato
- 1 large sweet potato
- 10 g mature cheddar, grated
For the Beef
- 120 g lean beef mince, 5% fat
- 15 g fajita seasoning
- 1 tsp olive oil
For the Fresh Salsa
- 6 –8 cherry tomatoes, diced
- 2 tbsp fresh coriander, chopped
- ½ small red onion, finely diced
- 1 jalapeño, finely chopped (or to taste)
- 1 tsp olive oil
- Salt and black pepper, to taste
To Serve
- ½ small avocado, sliced
Instructions
- Wash the sweet potato well and prick it all over with a fork. Wrap it in two sheets of damp kitchen paper and place on a microwave-safe plate. Microwave on high for 6 minutes, then continue cooking in 1-minute intervals until tender. Mine took 8 minutes. Carefully slice it open and fluff the inside with a fork.
- While the potato is cooking, heat the olive oil in a frying pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon until browned. Stir in the fajita seasoning and cook for another minute.
- In a small bowl, combine the cherry tomatoes, coriander, red onion, jalapeño, olive oil, salt and black pepper.
- Sprinkle the grated cheddar inside the hot sweet potato and allow it to melt slightly. Top with the cooked beef, spoon over the fresh salsa and finish with the sliced avocado. Serve immediately.
Notes
- Calories: 600 kcal
- Protein: 37g
- Carbohydrates: 37 g
- Fat: 31g
- Fibre: 11g