Roasted Sweet Potatoes Topped with Spiced Ground Beef and Pine Nuts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 245
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 36
- Sodium
- 347
- Total: 1 hr 15 min
- Active: 25 min
Ingredients
4 medium sweet potatoes, scrubbed
Extra-virgin olive oil
Kosher salt
1/2 cup raisins or currants
Zest and juice of 1 lemon
1 large onion, finely chopped
1 pound ground beef (preferably 80 percent lean)
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup beef broth
1/4 cup pine nuts, toasted
1/4 cup crumbled feta
Chopped fresh parsley, for garnish
Directions
- 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!