Sweet Potatoes with Cuban-Style Beef Picadillo

Name: Sweet Potatoes with Cuban-Style Beef Picadillo
Yield: Serves 4
Ingredients: 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

Laraine PerriServes 4Source

sherry sweet potato ground beef dried cherry canned tomato olive cilantro main dinner nut free dairy free weeknight meals oven bake

Sweet Potatoes with Cuban-Style Beef Picadillo

Ingredients

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.