Beefy Stuffed Sweet Potatoes

Good morning, everyone! It’s another beautiful day. Be sure to thank God for his new blessings and mercies and enjoy them today.

It’s Monday and that means it’s time for a new recipe. This is beefy stuffed sweet potatoes with a carrot and cilantro side salad. It’s simple to make and at $2.69 per serving it’s easy on the wallet. I like this recipe because sweet potatoes and carrots are two of my favorite foods. They are both packed with Vitamin A and beta carotene, which help improve your vision and immune system. Give this recipe a try. I know you’ll love it.

The recipe is from and the pictures are my own.

Beefy Stuffed Sweet Potatoes with a Carrot and Cilantro Salad


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
Kosher 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 cilantro


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 afood 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.


Copyright 2013 Television Food Network, G.P. All rights reserved


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