On Tuesdays we have a few people over. Tonight I was in charge of planning the meal. I found this recipe online. The recipe calls for turkey but I used beef because we have a quarter of a cow in our basement (also- not a fan of turkey). The recipe was fairly simple- I tripled it. (3 lbs of meat, 6 sweet potatoes)
Preheat oven to 425 degrees.
First thing I did was chop up the sweet potatoes, 3 onions, and mince 3 cloves of garlic. Looks like a lot but it tasted fine!
Next put the sweet potatoes face down on a pan, and put them in the oven for about 25-30 minutes. I took mine out after 25 but I definitely should have left them in a bit longer.
While the potatoes are cooking put a few tablespoons of fat in a pan. Then add your onions and garlic, cook til the onions are translucent. Add your meat (because I tripled it I used two pans).
Brown your meat (definitely not the prettiest picture of the process). When your meat is about half way done add your spices. Also I believe at this point we were supposed to add the Red Hot sauce- which I forgot.. more about that later.
The recipe called for ground red pepper- we however only had crushed red pepper. So I did this…
Coffee grinder- works great!
About this time the sweet potatoes will be done. Take a spoon and remove the insides of the potatoes, leaving the skins intact. If you can’t do this easily- put them back in the oven for a bit.
Add the insides of the potatoes to the meat and onions and mix them well.
Stuff the potato skins with your mixture and put the potatoes back in the oven for 3-5 minutes to harden the tops a little bit.
The finished potatoes. I get it, they don’t look totally appetizing. They were really good though. The kids that tried them thought they were too spicy, so I wouldn’t recommend them for young kids unless you’re going to cut the amount of red pepper and chipotle chile seasoning. Also- we forgot the Red Hot sauce, which would’ve kicked them up another notch. I thought they were plenty spicy but the sauce probably would’ve added some moisture.
We also steamed some broccoli, chopped up some fruit (strawberries in the middle of the winter=delicious!), and made spaghetti squash mac n cheese out of some leftover squash. (see recipe: http://www.footballfoodandmotherhood.com/mac-and-crack-the-infamous-spaghetti-squash-recipe/). I ate two. We also had tons of leftover meat/potato mixture that wouldn’t fit in the potatoes, looks like breakfast for tomorrow!
Original recipe and directions:
- 1 lb ground turkey
- 2 large sweet potatoes
- ¼ cup Red Hot hot sauce (or another kind you like)
- 1 tablespoon fat (I used duck fat)
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- salt and pepper, to taste
- Preheat your oven to 425 degrees.
- Cut your sweet potatoes in half, lengthwise and put them face down on a cookie sheet. Put in the oven to cook for about 25-30 minutes depending how thick they are. You will know when they are done if they are easy to push on, on the skin side. If you pull them out early and the inside doesn’t come out easily with a spoon, you’ll need to cook them a bit longer.
- While your sweet potatoes cook, put out a pot or skillet over medium-high heat. Add a bit of fat to the hot pan then add your garlic and onions to start cooking down.
- Once the onions are translucent, add the ground turkey and use a large spoon to break it up to help cook it a bit quicker.
- When the turkey is half way done cooking, add the spices. Let the turkey cook until no longer pink or until completely cooked through, take off heat.
- Now pull your sweet potatoes out of the oven and use a large spoon to scoop out the insides. Be careful to not go totally to the skin or it may tear and be pointless to add meat to.
- Put the insides of the sweet potatoes directly into your pan of turkey and mix thoroughly to combine.
- Now scoop out the new mixture and put into your sweet potato skins. You can go as high as you want. Think of it as a loaded bake potato.
- Now put those loaded sweet potatoes back on the cookie sheet, face up, back into the oven and cook for 3-5 more minutes just to meld the flavors together and harden the top a bit