Chili & Cheese Stuffed Sweet Potato
Chili & Cheese Stuffed Sweet Potato
Ingredients
4 small sweet potatoes, scrubbed and washed
- 2 medium carrots, roughly chopped
- 2 cloves garlic
- 1 plum tomato, chopped
- 1/2 medium onion, roughly chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 pound ground beef
-
½ tsp. Johnny’s seasoning salt
- Sour cream and shredded Cheddar, for serving
- 3 scallions, sliced
Directions
Begin by poking each sweet potato a few times and then microwaving them until they become fork-tender, which should take around 10 minutes. Make sure to rotate them halfway through the microwaving process. Once done, set them aside and keep them warm.
In the meantime, prepare the vegetable mixture. Put the carrots, garlic, tomato, and onion into a food processor. Add vinegar, cumin, oregano, cayenne, 1 teaspoon of salt, and a few twists of black pepper. Pulse the ingredients until they are coarsely chopped.
Heat the oil in a large nonstick skillet over medium-high heat. Add the vegetable mixture and cook, stirring constantly until it becomes dry. This usually takes around 3 to 4 minutes.
Add 1/4 cup of water to the skillet and continue cooking, while using a wooden spoon to scrape up any browned bits from the bottom. Cook until the water evaporates, which should take about 1 minute.
Next, add the ground beef to the skillet. Stir and break it into smaller chunks as it cooks. Continue cooking until the beef turns brown and is thoroughly cooked, which is typically about 4 minutes. Once done, remove the skillet from the heat
Split the microwaved sweet potatoes in half. Scoop out some of the middle starch from each potato and add it to the beef mixture. Stir everything together to combine.
To serve, place the potato halves on 4 plates. Generously fill each half with the beef-potato mixture.
Top each filled sweet potato half with dollops of sour cream, a sprinkle of Cheddar cheese, and a garnish of scallions.