Sweet Potatoes with Cuban-Style Beef Picadillo
A hearty and flavorful dish combining tender baked sweet potatoes topped with Cuban-style picadillo made with seasoned ground beef, tomatoes, dried cherries, olives, and capers. This unique fusion combines the sweetness of potatoes with savory Latin American flavors.
Ingredients
- •4 medium medium sweet potatoes
- •2 teaspoons olive oil
- •½ cup finely chopped onion
- •2 teaspoons finely chopped garlic
- •1 teaspoon ground cumin
- •½ teaspoon ground cinnamon
- •12 ounces 90-percent-lean ground beef
- •¼ cup dry sherry
- •¾ cup canned crushed tomatoes
- •¼ cup dried cherries, roughly chopped
- •¼ cup pimento-stuffed green olives, sliced in rounds
- •1 tablespoon capers
- •¼ teaspoon kosher salt
- •2 tablespoons chopped fresh cilantro
- •to taste cilantro leaves
Cooking Instructions
- 1.
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.
67 min
