Cuban Picadillo Stuffed Sweet Potatoes

Ingredients

• 4 mediumsweet potatoes
• for drizzlingolive oil
• to tastesalt
• 480 ml (2 cups)cooked Cuban beef picadillo
• to tastecooked sweet plantains (plátanos maduros)
• 1avocado, diced
• for garnishcoriander

Instructions

1. 1

   Scrub the potatoes

   Use a vegetable brush to scrub the skins of the sweet potatoes thoroughly.

2. 2

   Oil and season

   Drizzle the potatoes with olive oil and rub it over their skins with your hands. Season each one with salt.

3. 3

   Pierce the skins

   Prick each sweet potato all over with a fork so steam can escape during cooking.

4. 4

   Bake until tender

   For the oven method, place the potatoes on a baking tray and bake at 200°C (400°F) for 40 minutes, or until a knife can cut through them easily.

5. 5

   Microwave option

   Cooking time depends on the size of the potatoes. For a medium sweet potato, microwave on high for 8–10 minutes; if it is not yet tender enough to cut with a knife, continue in 1-minute intervals.

6. 6

   Open the potatoes

   Once the potatoes are tender and cool enough to handle, slice each one lengthways down the middle. Push both ends towards the centre to open it up.

7. 7

   Fill and garnish

   Use a fork to mash the inside of each sweet potato slightly, then fill with picadillo, sweet plantains and avocado. Finish with your favourite toppings and serve.

What are Cuban picadillo stuffed sweet potatoes?

Picadillo is a seasoned minced-beef dish found in several Latin American and Caribbean cuisines, including Cuban cooking. Here, it is served inside a baked sweet potato rather than on its own.

The combination works through contrast: savoury beef meets sweet plantains, while avocado adds a soft, creamy finish. The recipe pairs these prepared components with a simple baked potato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 589 calories, 23g protein, 77g carbs, 22g fat.

The sweet potatoes and plantains supply much of the carbohydrate, while the picadillo contributes protein and a substantial share of the fat. Avocado and olive oil add further fat. For a more balanced plate, serve a potato with a simple green salad or another non-starchy vegetable.

Choose the right sweet potatoes

Similar sizes: medium potatoes of roughly the same size are more likely to cook at a similar pace. Scrubbing the skins well also means they are ready to eat with the soft centre if you like.

Pierced skins: prick each potato with a fork before cooking, as directed. This gives steam a way to escape while the potatoes heat.

Get the filling ready

Picadillo: use cooked Cuban beef picadillo, as the recipe calls for. Have it ready to spoon into the potatoes once they are cooked.

Plantains and avocado: the plantains are also cooked before filling, while the avocado is diced. Keeping the avocado until assembly helps it retain its fresh texture.

Check for tenderness

Oven cue: the potatoes are ready when a knife cuts into them easily. The stated oven timing is 40 minutes at 200°C, but use the tenderness test to judge doneness.

Microwave cue: start with 8–10 minutes on high for a medium potato, then add time in 1-minute intervals if needed. Larger potatoes may take longer than smaller ones.

Open and fill without tearing

Cool briefly: let the potatoes cool enough to handle before slicing them lengthways. Push the ends towards the middle to open them up.

Light mash: loosen the centre gently with a fork rather than mashing it completely. This makes room for the filling while keeping the potato in its skin.

Serve it as a complete meal

The filled potatoes bring together the recipe’s main components in one serving. Add coriander as a fresh garnish, or serve with a crisp green salad if you want something light alongside.

The recipe suggests adding favourite toppings, but does not specify particular ones. Keep any extras ready until the potatoes are filled so the avocado and plantains can be added at the end.

Recipe notes & tips

• Choose sweet potatoes of similar size so they cook at a more even rate.
• Pierce the skins before either oven-baking or microwaving.
• Use a knife to check tenderness rather than relying only on the timer.
• Let the potatoes cool enough to handle before slicing them.
• Dice the avocado close to serving time for a fresher texture.
• Have the cooked picadillo and plantains ready before opening the potatoes.

Variations

• Extra coriander: add more as a fresh finishing touch.
• More avocado: increase the diced avocado for a creamier topping.
• Microwave method: cook the potatoes on high in 1-minute intervals after the initial 8–10 minutes, as needed.
• Oven method: bake the potatoes at 200°C for about 40 minutes, checking for tenderness.
• Topping choice: finish with another favourite topping, as suggested in the recipe.

Common mistakes to avoid

• Skipping the fork pricks: steam needs a way to escape, so pierce the skins before cooking.
• Stopping by the clock alone: test with a knife and cook longer if the potato is still firm.
• Cutting while too hot: allow the potatoes to cool enough to handle before opening them.
• Mashing too firmly: loosen the centre slightly so the potato still holds its shape.
• Adding avocado too early: dice it for assembly so it stays fresh.

How to store

Store leftover filled potatoes in a covered container in the fridge and eat within 3 days. Reheat until piping hot in the oven or microwave; add fresh avocado after reheating where possible.

Frequently asked questions