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Categories:
sweet potatoes olive oil onion garlic ground cumin ground cinnamon sherry tomatoes dried cherries green olives capers kosher salt fresh cilantro
Viewed: 32 - Published at: 8 years agoIngredients
- 4 medium sweet potatoes
- 2 teaspoons olive oil
- 1/2 cup finely chopped onion
- 2 teaspoons finely chopped garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 12 ounces 90-percent-lean ground beef
- 1/4 cup dry sherry
- 3/4 cup canned crushed tomatoes
- 1/4 cup dried cherries, roughly chopped
- 1/4 cup pimento-stuffed green olives, sliced in rounds
- 1 tablespoon capers
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro, plus more leaves for serving
Method
- Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.
