Beefy Stuffed Sweet Potato Recipes

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BEEFY SWEET POTATO SOUP



Beefy Sweet Potato Soup image

I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 4 quarts.

Number Of Ingredients 15

1/4 cup olive oil, divided
2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 cups finely chopped sweet onion
2 medium sweet potatoes, cut into 1-inch pieces
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 carton (32 ounces) beef broth
4 cups fresh green beans, trimmed and cut into 2-inch pieces
2 cups (about 10 ounces) frozen corn
2 ounces bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
Additional salt and pepper, optional

Steps:

  • In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

BEEFY STUFFED SWEET POTATO



Beefy Stuffed Sweet Potato image

We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 small sweet potatoes, scrubbed and washed
4 medium carrots, 2 roughly chopped and 2 shredded
1/2 medium onion, roughly chopped
1 plum tomato, chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon red wine vinegar
1 teaspoon ground cumin
Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground black pepper
2 tablespoons olive oil
3/4 pound lean ground beef
1/4 cup chopped fresh cilantro

Steps:

  • Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
  • Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
  • Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

Nutrition Facts : Calories 360 calorie, Fat 16 grams, SaturatedFat 4.5 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 20 grams, Sugar 9 grams

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