Recipe courtesy of Elena Besser

Roasted Sweet Potatoes Topped with Spiced Ground Beef and Pine Nuts

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When I go to Israel to visit my family one of the first meals we share together always involves lots and lots of dips and spreads to go along with fresh bread. An all-time favorite hummus preparation we've enjoyed together is Lebanese hummus kawarma: hummus topped with spiced chopped, minced or ground meat, usually lamb. In the fall, I absolutely love eating roasted sweet potatoes, and the combination of the spiced meat I adore in hummus kawarma and creamy sweet potatoes makes an incredible lunch or dinner. My version calls for ground beef as the base and is a breeze to put together. Feel free to serve the meat over hummus instead of potatoes if you want to try it in the more traditional way too!
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 4 servings
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  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Poke holes all over the sweet potatoes with a fork. Rub them with 2 tablespoons of oil and sprinkle with salt. Place on the prepared baking sheet. Bake until the potatoes are soft and juices bubble out of the holes, about 1 hour.
  3. Meanwhile, combine the raisins and lemon zest and juice in a small bowl. Set aside to let the raisins plump.  
  4. To make the spiced beef, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onions are translucent and softened, 5 to 7 minutes. Add the beef, coriander, cinnamon, cumin, oregano and red pepper flakes and season with salt. Continue to cook, breaking the beef up with a wooden spoon, until the meat is browned and no longer pink, 6 to 7 minutes. 
  5. Pour in the broth and scrape up any browned bits from the bottom of the skillet. Cook until most of the liquid has evaporated, 2 to 3 minutes longer. Remove from the heat and stir in the raisin and lemon mixture.
  6. To plate, split open the tops of the potatoes with a knife, top with the beef and garnish with the pine nuts, feta and parsley. Enjoy! 

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