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With ground beef and plenty of cheese, this stuffed sweet potato recipe, inspired by Latin American picadillo recipes, eats like a meal.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub sweet potatoes. Prick several times with a fork. Place potatoes, half at a time if necessary, in a microwave-safe shallow dish. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop out pulp from potatoes, leaving 1/4-inch shells. Add pulp to same bowl. Mash with a potato masher or an electric mixer on low speed until smooth. Measure 2 cups mashed sweet potato; stir in cheese. (Reserve the remaining mashed potato for another use.)

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  • For filling, in a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salsa, raisins, olives, vinegar, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until filling reaches desired consistency; cool.

  • Spoon filling into sweet potato shells. Spoon or pipe mashed potato mixture on top of shells. Transfer to a freezer container; seal and freeze for up to 1 month.

  • To serve, thaw in the refrigerator overnight. Preheat oven to 375°F. Place stuffed sweet potatoes on a baking sheet. Bake about 30 minutes or until heated through. Sprinkle with cilantro before serving.

Nutrition Facts

321 calories; 14 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 616 mg sodium. 754 mg potassium; 34 g carbohydrates; 5 g fiber; 11 g sugar; 15 g protein; 1 g trans fatty acid; 15925 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 19 mcg folate; 1 mcg vitamin b12; 154 mg calcium; 2 mg iron;

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