Sweet Potatoes with Cuban-Style Beef Picadillo

Ingredients for Sweet Potatoes with Cuban-Style Beef Picadillo

• 4 medium sweet potatoes

• 2 teaspoons olive oil

• 120ml finely chopped onion

• 2 teaspoons finely chopped garlic

• 1 teaspoon ground cumin

• 1/2 teaspoons ground cinnamon

• 350g 90-percent-lean beef mince

• 40g dry sherry

• 110g canned crushed tomatoes

• 40g dried cherries, roughly chopped

• 40g pimento-stuffed green olives, sliced in rounds

• 1 tablespoon capers

• 1/4 teaspoons kosher salt

• 2 tablespoons chopped fresh coriander, plus more leaves for serving

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 coriander. Slice open potatoes and mash insides with a fork; divide beef mixture and coriander leaves among potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.