BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- 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 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 four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
STUFFED SWEET POTATOES
These wonderful sweet potatoes are baked and filled with the sweet potato meat mixed with butter and honey and then drizzled with maple syrup and brown sugar.
Provided by Carol Semenuk
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
- Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
- Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
- Bake until heated through, about 15 minutes.
- Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
- Remove potatoes from the oven and drizzle with warm syrup.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 40.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 259.1 mg, Sugar 21.6 g
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