Sweet Potatoes with Cuban Beef is a great way to jazz up a sweet potato. A complete meal with great flavors.
Back to my old stand-by, sweet potatoes, but with a twist. A friend brought this recipe to me to try from an old Marie Claire magazine. It didn’t have the month or date so I can’t refer you back to it. It was a really nice change from just a baked sweet potato. We also tried the filling in a russet potato and liked it.
You sauté cinnamon and cumin with the onion and then add some ground beef. The recipe calls for green olives which we didn’t feel added much. We were tempted to add cheese to the top but after tasting it, we didn’t think it needed anything more. It was a nice savory change from the usual sweet toppings.Print
Sweet Potatoes with Cuban Beef
- Category: Entree
- 4 medium sweet potatoes
- 2 teaspoon olive oil
- 1/2 cup onion, finely chopped
- 2 teaspoon garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 pound lean ground beef
- 1/4 cup red wine
- 3/4 cup canned crushed tomatoes
- 1/4 cup dried cherries, chopped
- 1 tablespoons capers, drained
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- Heat oven to 425º. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet. Bake for 50 minutes or until tender.
- In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon. Cook for 1 minute. Add beef and cook through, about 5 minutes. Add tomatoes, cherries, olives, capers and salt. Reduce heat and simmer for 5 minutes. Stir in chopped cilantro.
- Slice open potatoes and mash insides with a fork. Divide beef mixture among the potatoes.
- We loved the cumin and cinnamon but not the green olives that the recipe called for.
- Old issue of Maria Claire