Loaded Beef Sweet Potato With Whipped Feta Recipe

Ingredients

• 4sweet potatoes
• 1red onion, very thinly sliced
• 240 ml (1 cup)Champagne vinegar
• 25 g (2 tablespoons)granulated sugar
• 18 g (1 tablespoon plus 1 teaspoon), dividedsalt
• 6 g (1 tablespoon)black peppercorns
• 1 teaspoonsumac
• 227 g (8 ounces)crumbled feta cheese
• 120 ml (½ cup)Greek yoghurt
• 30 ml (2 tablespoons)double cream
• 5 ml (1 teaspoon)lemon juice
• 3garlic cloves, divided
• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)ground beef
• 1 tablespoonoregano
• 1 teaspoonpaprika
• 1 tablespoon, plus more for toppingfinely chopped parsley
• 1 teaspoonblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F).

2. 2

   Prepare potatoes

   Prick each sweet potato several times with a fork and arrange them on a baking tray.

3. 3

   Roast the potatoes

   Roast for 50–55 minutes, until a fork passes easily into each potato.

4. 4

   Start the onions

   While the potatoes bake, put the sliced red onion into a jar or bowl to prepare the sumac-pickled onions.

5. 5

   Heat the pickle

   In a saucepan over medium heat, combine 240 ml (1 cup) water, the Champagne vinegar, sugar and 1 tablespoon salt. Simmer, stirring, until the sugar dissolves, about 3 minutes.

6. 6

   Pickle the onions

   Pour the hot vinegar mixture over the onions, then add the peppercorns and sumac. Leave to steep until pink, for at least 30 minutes or up to 8 hours.

7. 7

   Whip the feta

   Put the feta, yoghurt, double cream, lemon juice and 1 garlic clove in a blender. Blend until smooth and fluffy.

8. 8

   Heat the oil

   Heat the olive oil in a frying pan over medium heat.

9. 9

   Brown the beef

   Add the beef and break it up as it cooks until browned. Drain off the excess fat.

10. 10

    Season the beef

    Stir in 2 minced garlic cloves, the oregano, paprika, parsley, remaining 1 teaspoon salt and black pepper. Cook for 1 minute longer.

11. 11

    Open the potatoes

    Once the potatoes are roasted, remove them from the oven and leave until cool enough to handle. Slice each one lengthways down the middle and fluff the flesh with a fork to make a space for the toppings.

12. 12

    Add the toppings

    Spoon beef into each fluffed potato, then top with whipped feta and sumac onions. Finish with a sprinkling of parsley.

What are loaded sweet potatoes?

A loaded sweet potato is a baked potato served as a base for a hearty topping rather than as a simple side. This version brings together familiar baked-potato comfort with Mediterranean-inspired ingredients: feta, oregano, parsley and sumac.

The contrast makes it work: sweet, soft potato meets savoury beef, creamy feta and sharp, lightly spiced onions. Each topping can be prepared while the potatoes roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 729 calories, 33g protein, 42g carbs, 47g fat.

The sweet potatoes provide most of the carbohydrates, while the beef and feta contribute protein. Feta, cream, yoghurt and olive oil are the main sources of fat. For a more balanced plate, serve a portion with a generous side salad or non-starchy vegetables.

The sweet potato base

Even-sized potatoes: choosing potatoes of a similar size helps them finish roasting at roughly the same time. Pricking them several times gives steam a way to escape as they cook.

Fork-tender flesh: the stated 50–55 minutes is a guide; the potatoes are ready when a fork slides in easily. Let them cool until you can handle them before cutting and fluffing.

The sumac-pickled onions

Hot pickle: simmer the vinegar, water, sugar and salt just until the sugar dissolves, about 3 minutes. Pour it over the sliced onion, then add the peppercorns and sumac.

Steeping time: allow at least 30 minutes for the onions to turn pink and take on the sharp, fragrant pickle. They can steep for up to 8 hours, giving you flexibility while you prepare the rest.

Smooth whipped feta

Feta and yoghurt: these make the topping tangy and savoury, while the cream and lemon juice help round it out. Blend with one garlic clove until the mixture looks smooth and fluffy.

Blending: scrape down the blender if needed so there are no large pieces of feta left. The finished topping should be soft enough to spoon over the beef.

Seasoning and browning the beef

Brown first: crumble the beef in the hot oil and cook until browned, then drain the excess fat before adding the seasonings. This keeps the finished filling from becoming greasy.

Finish with aromatics: stir in the minced garlic, oregano, paprika, parsley, salt and black pepper for the final minute. That brief cooking time warms the seasonings without leaving the garlic to cook for too long.

Putting the toppings together

Fluff the centre: cut each cooled potato lengthways and loosen its flesh with a fork to make a bowl-like space. Keep the skin intact so it can hold the filling.

Layer to serve: add the beef first, then spoon on the whipped feta and finish with the pickled onion and extra parsley. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Slice the red onion as thinly as you can so it pickles evenly.
• Set the onion jar or bowl on a heatproof surface before pouring in the hot vinegar mixture.
• Drain the browned beef well before stirring in the seasonings.
• Let the potatoes cool until comfortable to handle before cutting them open.
• Blend the feta mixture until it is smooth before spooning it over the beef.
• For easiest serving, prepare the onions and feta while the potatoes roast.

Variations

• Add fresh herbs: finish with extra parsley or another soft herb you have to hand.
• Adjust the heat: use a hotter paprika for a spicier beef topping.
• Change the pickle: replace some of the red onion with thinly sliced shallot.
• Make it meat-free: use a plant-based mince in place of the ground beef.
• Add greens: serve with a handful of dressed salad leaves alongside each potato.

Common mistakes to avoid

• Skipping the fork pricks: pierce the sweet potatoes several times before roasting.
• Cutting too soon: let the potatoes cool until they are easy to handle before opening them.
• Under-pickling the onions: give them at least 30 minutes in the vinegar mixture.
• Leaving excess fat in the pan: drain the browned beef before adding the seasonings.
• Overcooking the garlic: add it with the other seasonings and cook for only 1 minute longer.
• Over-blending by eye: stop when the feta mixture is smooth and fluffy.

How to store

Store leftover beef, whipped feta, pickled onions and potatoes in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes and beef until piping hot, then add the feta and onions after reheating.

Frequently asked questions