Chili-Stuffed Sweet Potatoes (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 medium sweet potatoes (about 8 ounces each) |
1 14 -ounce package shredded coleslaw mix |
1/2 cup pico de gallo or fresh salsa |
1 tablespoon chopped pickled jalapeno peppers |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon tomato paste |
2 teaspoons chili powder |
1 teaspoon ground cumin |
12 ounces 93 percent lean ground beef |
kosher salt |
3/4 cup shredded low-fat cheddar cheese (about 3 ounces) |
2 scallions, thinly sliced |
Directions:
1. Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
3. One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.
4. Photograph by Christopher Testani
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