Saturday, December 1, 2012

Twice Baked Taco Sweet Potatoes

Tonight's dinner is kind of a pairing of two great ideas: my own taco filling recipe, paired with Juli from PaleOMG's idea to use the meat mixture to create twice-baked stuffed sweet potatoes. It's a mouthful to write and say, but an easy and tasty meal!

First I preheated the oven to 425. Per Juli's instructions I halved two sweet potatoes and placed them cut-side down onto a baking sheet. They cooked for 30 minutes until they were soft enough for me to hollow out.
While the sweet potatoes were baking, I made our favorite taco filling:

Beef Taco Filling
adapted from Cook's Illustrated

2 tablespoons olive oil
1 small onion, chopped small (about 2/3 cup)
1 tbs. minced fresh garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt
1 lb. ground beef (I used Trader Joe's frozen grassfed beef)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon stevia or palm sugar
2 teaspoons apple cider vinegar
black pepper

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.

Add tomato sauce, chicken broth, sweetener and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

I combined the sweet potato insides with the turkey mixture, then stuffed it all back into the hollow sweet potato skins. After 3 minutes back in the oven, they were crisp and ready to go! I drizzled a little salsa and sprinkled some diced olives on them to finish things off.



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