Chili-Stuffed Sweet Potatoes
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Pico De Gallo1.5 tbsps
Extra-Virgin Olive Oil1 tbsp
Tomato Paste2 tsps
Chili Powder1 tsp
Ground CuminDirections:
1
Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes
2
Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside
3
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat
4
Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute
5
Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes
6
Remove from the heat
7
One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions
8
Season with salt
9
Return the skillet to medium heat and stir until the cheese melts, about 1 minute
10
Spoon into the sweet potatoes and top with the slaw