Fajita-Stuffed Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 25 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 105 milligrams
- Sodium
- 546 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 9 grams
- Sugar
- 14 grams
- Protein
- 29 grams
- Total: 40 min
- Active: 40 min
Ingredients
4 sweet potatoes (about 10 ounces each)
3 tablespoons unsalted butter, at room temperature
Grated zest of 1/2 lime, plus wedges for serving
2 tablespoons chopped fresh cilantro, plus more for topping
Kosher salt
1 pound skirt steak, cut into 1-inch cubes
4 teaspoons fajita seasoning
Freshly ground pepper
2 teaspoons vegetable oil
1 red onion, chopped
2 bell peppers (1 red and 1 green), chopped
1 jalapeño pepper, chopped
Guacamole, sour cream, hot sauce and cotija cheese, for topping
Tortilla chips, for serving
Directions
- 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.
- Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
- 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.
- 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.