Sweet potatoes stuffed with ground meat and cheese have a delicious flavor and soft texture, rounded out with guacamole and sour cream. Here's how to make them for lunch or dinner.
اضافة اعلان
INGREDIENTS
• 4 medium sweet potatoes
• 300 grams ground meat
• 1 tablespoons vegetable oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 small bell pepper, chopped
• 1 teaspoons paprika
• 0.5 teaspoons cumin
• 0.5 teaspoons black pepper
• 1 teaspoons salt
• 100 grams shredded cheese (cheddar or mozzarella)
• 1 ripe avocado
• 0.5 tomato, finely chopped
• 0.3 small onion, finely chopped
• 0.5 lemon, juiced
• 3 tablespoons sour cream
• 2 tablespoons chopped parsley (for garnish)
• 0.5 teaspoons chili flakes (to taste)
STEPS
1. Prepare sweet potatoes: Wash and dry the sweet potatoes (4 medium sweet potatoes), then poke them several times with a fork.
2. Bake sweet potatoes: Place them in a preheated oven at 200°C (390°F), and bake for 45 to 60 minutes until cooked through and soft inside.
3. Sauté vegetables: While the potatoes bake, heat the oil (1 tablespoons vegetable oil) in a pan over medium heat, then add the onion (1 small onion, chopped) and bell pepper (1 small bell pepper, chopped) and cook until slightly softened.
4. Cook the meat: Add the garlic (1 garlic clove, minced) and ground meat (300 grams ground meat), breaking up the meat with a wooden spoon and cooking until fully browned.
5. Season the meat: Season the meat with paprika (1 teaspoons paprika), cumin (0.5 teaspoons cumin), black pepper (0.5 teaspoons black pepper), and salt (1 teaspoons salt), then let it cook for a few more minutes until the flavors combine.
6. Make the guacamole: For the guacamole, mash the avocado flesh (1 ripe avocado) in a bowl, then add the tomato (0.5 tomato, finely chopped), onion (0.3 small onion, finely chopped), lemon juice (0.5 lemon, juiced), and a pinch of salt, and mix until combined.
7. Split the potatoes: Remove the potatoes from the oven and let them cool slightly, then split each one open down the middle without fully separating it.
8. Stuff and melt cheese: Distribute the ground meat inside each potato, then top with shredded cheese (100 grams shredded cheese (cheddar or mozzarella)) and return the potatoes to the oven for a few minutes until the cheese melts.
9. Top and serve: Remove the potatoes and top with the guacamole and sour cream (3 tablespoons sour cream), then garnish with parsley (2 tablespoons chopped parsley (for garnish)) and chili flakes (0.5 teaspoons chili flakes (to taste)) as you like.
