Name: Fajita-Stuffed Sweet Potatoes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 sweet potatoes (about 10 ounces each); 3 tablespoons unsalted butter, at room temperature; Grated zest of 1/2 lime, plus wedges for serving; 2 tablespoons chopped fresh cilantro, plus more for topping; Kosher salt; 1 pound skirt steak, cut into 1-inch cubes; 4 teaspoons fajita seasoning; Freshly ground pepper; 2 teaspoons vegetable oil; 1 red onion, chopped; 2 bell peppers (1 red and 1 green), chopped; 1 jalapeño pepper, chopped; Guacamole, sour cream, hot sauce and cotija cheese, for topping; Tortilla chips, for serving

Directions

Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.

Photograph by Andrew Purcell

Fajita-Stuffed Sweet Potatoes

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