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.
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
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
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
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.