• Preheat the oven to 425 degrees F. Scrub the sweet potatoes and poke them each with a fork a few times. Spray or brush with olive oil and place them on a baking sheet.
• Roast the potatoes for 45 to 55 minutes, until super tender inside. Let cool until easy to touch.
• While the potatoes roast, heat the beef in a skillet over medium heat. Season all over with salt and pepper.
• Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two. Let the beef cool slightly.
• When the potatoes are ready, slice them down the center. You can use a fork to gently mash some of the potato inside if you wish. Top each potato with a few spoonfuls of the ground beef (or as much as you want!) and the shredded cheese. Drizzle with the house sauce.
• Stick the potatoes back in the oven so the cheese can melt, about 5 to 10 minutes.
• Remove from the oven and top with all the toppings! More house sauce, lettuce, tomato, pickles and pickled onions. YUM.

how sweet eats house sauce

• Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!