Chili Cheese Stuffed Sweet Potato
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 32
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 87
- Sodium
- 200
- Total: 40 min
- Active: 30 min
Ingredients
4 small sweet potatoes, scrubbed and washed
2 medium carrots, roughly chopped
2 cloves garlic
1 plum tomato, chopped
1/2 medium onion, roughly chopped
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound ground beef
Sour cream and shredded Cheddar, for serving
3 scallions, sliced
Directions
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. 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. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.