Beefy Stuffed Sweet Potato
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
59
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Onion (roughly chopped)2 cloves
Garlic2 tbsp
Red Wine Vinegar1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tsp
Cayenne Pepper2 tbsps
Olive Oil1360 g
Lean Ground Beef1 cup
Cilantro (chopped fresh)Directions:
1
Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through
2
Set aside and keep warm
3
Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped
4
Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes
5
Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute
6
Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes
7
Remove from the heat
8
Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine
9
Divide the potato halves among four plates and generously fill each half with the beef-potato mixture
10
Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl
11
Divide the carrot slaw among the four plates