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Feb 21, 2017

Stuffed sweet potatoes

The sweet potato has gained a lot of popularity in our family, in the last year, as it is a very versatile food. We equally like oven baked sweet potato wedges, with garlic and rosemary and sweet potato pancakes or brownies. Because I wanted to try something different this time, I made some stuffed sweet potatoes, very savory and tasty.

-1 large sweet potato;
- 300g ground beef;
- 1/2 courgette, diced;
- 2 spring onions (or one small onion), finely chopped;
- 2 garlic cloves, crushed;
- 3 cherry tomatoes, chopped + 2 cherry tomatoes, sliced (to put on top of the stuffed potatoes);
- 1/2 bell pepper, diced;
- one small carrot, morcov mic, ras;
- optional: any other vegetables, mushrooms, apio, etc.
-  one tsp ground cumin;
- a few slices of yellow cheese or mozarella (to top);
* this recipe does not contain salt; if you don't have any restrictions, season with salt and pepper, by taste.

Half the sweet potato lengthwise, put the pieces in a pot with water and let it boil, over low fire.
Meanwhile, in a large non sticky pan add the vegetables (onion, courgette, tomatoes, pepper, carrot, garlic, etc.) and fry them a little bit, in their own juices, stirring continuously. After a few minutes, add 100 ml of water (you can also add a few Tbsp of oil) and let simmer over low fire until the vegetables soften. Add the ground beef and keep stirring so it doesn't stick together. Turn the meat on all sides, until completely cooked (it will change its color). Add the cumin, salt and pepper (if using). Remove from heat.
When the sweet potato is boiled, remove it from the water and scoop out most of the flesh, leaving just a small part next to the skin. Add the flesh to the meat and vegetable mixture and use this to fill each of the potato halves. Top with the cheese and tomato slices and bake in the oven for 10 minutes (at about 180 degrees C), until the cheese melts. Serve hot and enjoy!

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