Loaded Beef Sweet Potato With Whipped Feta Recipe
Prep Time:
45 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 4 sweet potatoes
  • 1 red onion, very thinly sliced
  • 1 cup Champagne vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon + 1 teaspoon salt, divided
  • 1 tablespoon black peppercorns
  • 1 teaspoon sumac
  • 8 ounces crumbled feta cheese
  • ½ cup Greek yogurt
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 3 garlic cloves, divided
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 tablespoon oregano
  • 1 teaspoon paprika
  • 1 tablespoon finely chopped parsley, plus more for topping
  • 1 teaspoon black pepper
Directions
  1. Preheat the oven to 400 F.
  2. Pierce each sweet potato several times with a fork. Place on a sheet tray.
  3. Roast for 50-55 minutes, or until pierced easily with a fork.
  4. While the potatoes are baking, prepare the filling. To make the sumac-pickled onions, first add sliced onions to a jar or bowl.
  5. Combine 1 cup water, Champagne vinegar, sugar, and 1 tablespoon salt in a saucepan over medium heat. Simmer and stir until sugar is dissolved, about 3 minutes.
  6. Pour the vinegar mixture over the onions, then add peppercorns and sumac. Steep until pink in color, at least 30 minutes or up to 8 hours.
  7. To make the whipped feta, combine the feta, yogurt, heavy cream, lemon juice, and 1 garlic clove in a blender. Blend until smooth and fluffy.
  8. To make the beef, heat oil in a skillet over medium heat.
  9. Add the beef and crumble until browned. Drain the grease.
  10. Stir in 2 minced garlic cloves, oregano, paprika, parsley, remaining 1 teaspoon salt, and black pepper and cook for another minute longer.
  11. When the potatoes are done roasting, remove from the oven and let cool to touch. Once cooled, slice each potato down the middle and fluff with a fork to create a bowl for the toppings.
  12. To assemble the potatoes, add the beef to each fluffed potato, then add the whipped feta and sumac onions on top. Sprinkle with parsley to serve.