The sweet potato is one of my favorite vegetables. It caramelizes when baked, can be used for savory or sweet dishes, and its vivid orange color brightens up any dish. This recipe makes the sweet potato the star of the show, instead of a side, where it very well deserves. This recipe works for Passover if you use kitniyot like corn and black beans. If not, omit those and add more of the other toppings instead.
6 medium sweet potatoes
1 lb ground beef
1 tsp salt
1 tbsp oil
1 large onion, diced
3 cloves garlic, minced
8 oz can of tomato sauce
½ cup red wine
½ cup canned black beans
½ cup corn niblets
½ red onion
1 red pepper
1 bunch cleaned Parsley
Lemon and lime wedges
1. Scrub sweet potato skins well and wrap each sweet potato in foil. Place on a lined tray and bake at 350 degrees Fahrenheit for about 1-2 hours until soft. Set aside to cool.
2. In a large sauté pan, heat oil and sauté onion for 5 to 10 minutes until golden.
3. Add ground beef and salt. Use a fork or masher tool to chop cooked beef into small bits.
4. Add tomato sauce, red wine, and garlic, and bring to a boil. Turn off the fire.
5. Unwrap sweet potatoes and make one large slit from one end to the other and press the ends towards the center to create a small well to place the toppings. Alternatively, you may scoop out 1-2 tablespoons from the middle of the sweet potato to maximize space for the toppings.
6. Finely dice the red onion, cucumber, avocado, and red pepper and place each into separate bowls. Place black beans and corn niblets into bowls as well.
7. Add the cooked ground beef to the center of the sweet potato and add toppings according to preference. Drizzle with garlic mayo and top with parsley. Serve with lime and lemon wedges