These Stuffed Sweet Potatoes are like individual Shepherd's pies. The sweet potato skins have a ground beef filling with a Southwestern spin. The sweet potato mash is piped on top of each loaded sweet potato boat.
Instant Pot: I cooked mine in the Instant Pot on a trivet over 1 cup of water for 18 minutes on high pressure.
Microwave: Pierce the sweet potatoes several times with a fork and microwave for about 5 minutes until soft.
Oven: Pierce the sweet potatoes with a fork and bake at 400° F until soft throughout; depending on size this can take 40-60 minutes.
Once the cooked sweet potatoes are cool enough to handle, cut them in half and scoop out the soft flesh with a spoon; leaving about ¼-inch from the edges. Add the flesh to a bowl together with butter, salt and as much milk as needed and combine with a potato masher or fork until smooth and combined. Fill the sweet potato mash into a piping bag fitted with a large star tip and set aside.
Preheat your oven to 400° F. Place the sweet potato skins on a baking sheet lined with parchment. Brush with oil from all sides and season with salt and pepper. Bake for about 20 minutes to crispen the skins.
In the meantime, prepare the Shepherd's Pie filling. Heat a tablespoon of oil in a skillet and soften the diced onion. Then add the ground beef and cook while breaking it up with a spatula. When the beef is browned, add broth, taco seasoning, and bell pepper. Cook until pepper has softened, then stir in corn and black beans and continue cooking until heated through.
Place the ground beef mixture into the crispened sweet potato skins. Pipe the mashed sweet potatoes over top in a zigzag swirl pattern.
Return to the oven for 15-20 minutes until everything is heated though and the sweet potato swirl starts to brown on the edges. You can also turn on the broiler in the last minutes to achieve the browed edges.
Sprinkle with chopped parsley or cilantro. Serve while hot.