Ingredients
>
4 medium sweet potatoes, scrubbed
>
1 green bell pepper, seeded
>
1 medium onion
>
2 tbsp canola oil
>
8 oz 90% lean ground beef
>
1 tbsp all-purpose flour
>
1 1/2 tsp chili powder
>
1 1/2 tsp ground cumin
>
1/4 cup cilantro leaves
Steps
1
Pierce the sweet potatoes all over with a fork and place in a microwave-safe dish. Cover with vented plastic. Microwave on high 12 min., until very tender, turning over once halfway through. Let cool slightly.
2
Meanwhile, finely chop the bell pepper and onion. In a 12-inch skillet, heat the oil on medium-high. Add onion and bell pepper. Cook 3 min., until golden, stirring occasionally.
3
Add the beef. Season with salt and pepper. Cook 4–5 min., until browned, stirring and breaking up meat with back of wooden spoon.
4
Stir in the flour, chili powder, and cumin. Add ⅔ cup water, scraping up any browned bits. Cook 1–2 min., stirring until sauce thickens. Remove from heat.
5
Cut open each sweet potato lengthwise. Squeeze to open wider. With fork, scrape flesh inside. Season inside with salt. Spoon beef mixture into each potato. Top with the cilantro.
