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Russets aren't the only spuds worth stuffing. Smoke and heat, achieved with chili powder and ground red pepper, work particularly well with sweet potatoes. This makes for a great paleo main dish, or cut them smaller and serve open-faced as a Super Bowl-style appetizer.

Katie

Beef and Broccoli Stuffed Sweet Potatoes - Cooking Light

(8-oz.) sweet potatoes

extra-virgin olive oil, divided

chopped red onion

drained and chopped bottled roasted red bell peppers

garlic cloves, minced

chili powder

kosher salt, divided

ground cumin

ground red pepper

ounces 90% lean ground sirloin

frozen steam-in-bag broccoli florets

chopped green onions

Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.

Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in chili powder, 1/4 tea­spoon salt, cumin, and ground red pepper. Add beef; cook 6 minutes or until browned, stirring to crumble.

Heat broccoli according to package directions; stir into beef mixture. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and green onions.

Serves 4 (serving size: 1 stuffed potato)