Beefy Stuffed Sweet Potato

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
4 small sweet potatoes, scrubbed and washed
4 medium carrots, 2 roughly chopped and 2 shredded
1/2 medium onion, roughly chopped
1 plum tomato, chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon red wine vinegar
1 teaspoon ground cumin
Salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground black pepper
2 tablespoons olive oil
3/4 pound lean ground beef
1/4 cup chopped fresh coriander

1. Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.

2. Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick frying pan 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 four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the coriander, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

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