We received many generous donations of sweet potatoes this winter from Delvin Farms and enjoyed making this special main course dish served at many of our meal locations. This recipe feeds 50!
50 small sweet potatoes, washed
10 lbs of carrots, roughly chop half and grate the other half
5 onions, roughly chopped
5 tomatoes, chopped
10 cloves (1 bulb) of garlic
2 tablespoons cumin
2 tablespoons tumeric
2 tablespoons paprika
2 tablespoons dried oregano
1 tablespoon cayenne pepper
Freshly ground black pepper and salt to taste
3/4 cup olive oil
5 lbs ground beef
1 1/2 cups chopped fresh cilantro
Prick sweet potatoes 2-3 times with a fork. Place on a foil covered baking sheet in a 425 degree oven for 45 minutes. Turn oven off after 45 minutes allowing sweet potatoes to remain in the oven for another 30 minutes.
Combine the chopped carrots, onions, tomatoes, garlic, paprika, tumeric, cumin, oregano, cayenne, salt and 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 cup of 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. 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. Generously fill each potato half with the mixture. Toss the shredded carrots with the cilantro, 2 tablespoons red wine vinegar and salt. Top each potato with a dollop of the carrot slaw and enjoy!