Protein Sweet Potato Boats

Preheat oven to 400°F (200°C). Scrub the sweet potatoes, pat dry, and pierce several times with a fork.

Place sweet potatoes on a baking sheet and roast in the preheated oven until tender when pierced with a fork, about 45–60 minutes depending on size.

While the potatoes roast, heat the olive oil in a large skillet over medium heat.

Add the sliced shallots and cook until softened and translucent, about 3–4 minutes.

Add the ground beef to the skillet and break it up with a spoon. Cook until browned and mostly cooked through, about 6–8 minutes.

Stir in the cumin, cinnamon, nutmeg, salt, and black pepper. Continue to cook 1–2 minutes to bloom the spices.

Add the chopped dates to the beef mixture and cook until the dates soften and the mixture is saucy and well combined, about 2–3 minutes. Taste and adjust seasoning if needed.

When sweet potatoes are done, let them cool slightly. Slice each potato lengthwise and gently fluff the flesh with a fork to make room for the filling.

Spoon the warm beef-and-date mixture into each sweet potato boat.

Drizzle each stuffed sweet potato with tahini and a drizzle of hot honey. Sprinkle optional garnish if using and serve warm.