Beef and Spinach Stuffed Sweet Potato Skins with Garlic Yogurt Drizzle

Preheat your oven to 400°F (200°C). Wash and scrub 2 large sweet potatoes, then pierce them several times with a fork.

Bake the sweet potatoes in the preheated oven for 45 minutes or until tender. While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula. Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes.

Season the beef and spinach mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin layer to maintain the skin's structure.

Mix the scooped sweet potato flesh with the beef and spinach mixture until well combined. Spoon the filling back into the sweet potato skins, packing it in tightly.

Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes. While they are baking, prepare the garlic yogurt drizzle by mixing 1 cup of plain Greek yogurt with 1 clove of minced garlic, 1 tablespoon of lemon juice, and a pinch of salt.

Once the stuffed sweet potatoes are done, remove them from the oven and drizzle with the garlic yogurt sauce before serving.

Garnish with fresh parsley if desired.