Sweet Potatoes
8 sweet potatoes
3-4 Tbs olive oil
salt and pepper
Lime Crema
8 oz. sour cream (or Greek yogurt)
1 lime, zested and juiced
1 clove garlic, minced
1/4 tsp kosher salt
pinch of pepper
1/4 tsp chilli paste
1-2 tsp water, if needed
Taco Beef Filling
1 Tbs olive oil
1 onion, diced finely
1 small jalapeño (or half), diced finely
3 garlic cloves, minced
2 lbs ground beef
2/3 c ketchup
1.5 Tbs Worcestershire sauce
1.5 Tbs dark brown sugar
1.5 tsp dry mustard
1/4 c taco seasonings
1/2 c water
freshly chopped cilantro
Preheat oven to 425F and line a baking sheet with tin foil. Wash sweet potatoes and make 4 slits on two sides of each potato. Rub the potatoes with olive oil and season with salt and pepper. Place on baking sheet and bake for 45-50 minutes or until potatoes are fork tender.
In a medium bowl, mix together the sour cream, lime zest and juice, garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.
Heat a large skillet over medium heat with olive oil. Sauté the onion, garlic, and jalapeño for about 3-4 minutes, until soft and translucent. Add the ground beef and cook for 5-7 minutes until browned, breaking it apart as it cooks. Drain any liquid.
Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasonings, and water and mix well. Cover and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
Cut each sweet potato open and chop into smaller pieces, top with beef and then lime crema, and sprinkle with freshly chopped cilantro.
Modified slightly from easyrecipesfromhome
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