BBQ Ground Beef Stuffed Japanese Sweet Potatoes

About This Recipe

Roasted and smashed Japanese sweet potato halves topped with lean ground beef cooked in Bachan's Japanese BBQ sauce.

Ingredients

• 3 large (10-11 ounces each Japanese Sweet Potatoes)
• 1 Tablespoon Olive Oil
• Pinch of Kosher Salt
• 1 teaspoon Olive Oil
• 1 pound Lean Ground Beef
• 1/3 cup 100g Bachan's Japanese BBQ Sauce*
• 1/2 cup 120g Beef Bone Broth or Water
• 1 bunch of Scallions (green and white separated)
• Optional Pinch of Togarashi or Toasted Sesame Seeds with Chili Flakes

Instructions

1. Preheat your oven to 425ºF and line a half sheet pan with parchment paper.
2. Wash and scrub the potatoes before slicing them in half lengthwise.
3. Coat the potatoes in 1 tablespoon of olive oil and place on the sheet pan cut side down. Sprinkle a pinch of kosher salt over the top of each potato.
4. Bake for 40-50 minutes until the potatoes are fork tender and slightly browning on the bottoms.
5. In the last 15 minutes of baking the potatoes, start on the beef.
6. Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the ground beef. Cook one side without touching for 3-4 minutes until a crust forms before breaking apart to fully cook.
7. While the beef cooks, separate the green and white part of the green onions. Thinly slice the whites and place in a bowl with the BBQ sauce, broth, and togarashi. Cut the greens into 2" sections for adding to the beef at the end right before serving.
8. Once the ground beef is fully cooked, add the sauce and cook until the broth reduces and thickens, about 2 minutes. Add the reserved green onion pieces and cook until they begin to wilt, another minute or so.
9. Use the back of a spoon or fork to smash the center of the potatoes down and create a well for the beef. Top each potato with the ground beef and garnish with freshly sliced scallions and additional BBQ sauce, if desired.