Picadillo-Stuffed Sweet Potato
Baked sweet potato halves filled with seasoned ground meat, tomato, and olives in the picadillo style. Roasted until tender and topped with a warm, spiced meat filling.
Ingredients
Method
Preheat oven to 400°F. Scrub sweet potatoes and prick skin with a fork. Brush with 2 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 4 minutes.
Stir in minced garlic and cook 1 minute. Add ground pork, breaking it apart with a spoon, and cook until browned, about 5–7 minutes. Pour off excess fat if needed.
Stir in tomato paste, green olives, raisins, ketchup, cumin, oregano, salt, and pepper. Simmer over medium heat for 5 minutes until flavors meld. Taste and adjust seasoning.
Remove sweet potatoes from oven. Scoop out a shallow well from each half, leaving a 1/4-inch border. Spoon picadillo filling generously into each cavity.
Return filled potatoes to the oven and bake for 5–8 minutes until warmed through. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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