Ingredients
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6 medium sweet potatoes, scrubbed
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3 tbsp olive oil, divided
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1 (12 oz) pkg fresh fajita blend (peppers and onions)
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1 lb 93% lean ground beef
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1 tsp dried oregano
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1 (8 oz) can no-salt-added tomato sauce
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2 tbsp ketchup
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6 slices provolone cheese
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Chopped parsley and banana pepper rings, to garnish (optional)
Steps
1
Preheat oven to 425°F. Place the sweet potatoes on a large baking sheet and prick all over with a fork or tip of a small knife. Brush all over with 1 tbsp oil. Bake 45–50 min., until tender, flipping potatoes halfway through.
2
Fifteen min. before potatoes are done, in a 12-inch skillet, heat remaining 2 tbsp oil on medium-high. Add the fajita vegetables and season with salt and pepper. Cook 7–10 min., until tender, stirring occasionally. Add the beef and oregano and season with salt and pepper. Cook 5–6 min., until browned and cooked through, breaking up meat with a spatula as needed and stirring frequently. Stir in the tomato sauce and ketchup. Reduce heat to medium-low and cook 1–2 min., until warmed through, stirring occasionally.
3
Meanwhile, heat broiler on high. When potatoes are cool enough to handle, split tops open. With a fork, fluff insides of potatoes and season with salt and pepper. Divide beef mixture evenly among sweet potatoes. Top each one with 1 cheese slice. Broil 1–2 min., until cheese is melted, watching carefully to prevent burning. Garnish with the parsley and banana peppers, if desired.
