Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Roasted Sweet Potatoes Topped with Spiced Ground Beef and Pine Nuts
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 245
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 347 mg
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!
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 245
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 347 mg
Ingredients
Directions
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33m
Easy
CLASS
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- 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.
- Meanwhile, combine the raisins and lemon zest and juice in a small bowl. Set aside to let the raisins plump.
- 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.
- 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.
- 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!
