Sweet Potatoes with Cuban-Style Beef Picadillo
4.4
(9)
Sweet Potatoes with Cuban-Style Beef PicadilloChristopher Testani
To cut baking time, fork the tuber a few times, then nuke for 5 minutes.
Prep Once, Enjoy Twice:
Double the potato stuffing and freeze half for a chili dinner another night.
Recipe information
Yield
Serves 4
Ingredients
4 medium sweet potatoes
2 teaspoons olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
12 ounces 90-percent-lean ground beef
1/4 cup dry sherry
3/4 cup canned crushed tomatoes
1/4 cup dried cherries, roughly chopped
1/4 cup pimento-stuffed green olives, sliced in rounds
1 tablespoon capers
1/4 teaspoon kosher salt
2 tablespoons chopped fresh cilantro, plus more leaves for serving
Preparation
Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.
Nutrition Per Serving
Per serving: 448 calories
12 g fat
4 g saturated fat
62 g carbohydrate
9 g fiber
22 g protein
#### Nutritional analysis provided by Self
Recipe notes
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