Fajita-Stuffed Sweet Potatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
The starchy and sugary sweet potato makes for a surprisingly great base for these steak fajitas. We mix some lime zest and butter with the flesh of the potatoes to create a tangy mashed potato that pairs perfectly with the fajita-spiced steak and veggies.



  1. 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.
  2. Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
  3. 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.
  4. 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.