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<?xml version="1.0" encoding="UTF-8"?> | ||
<labels xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" | ||
xsi:noNamespaceSchemaLocation="https://resources.jetbrains.com/writerside/labels.xsd"> | ||
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</labels> |
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# Sweet potato with picadillo | ||
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## Ingredients | ||
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* Sweet potatoes | ||
* ½ cup minced onion | ||
* 2 tsp minced garlic | ||
* 1 tsp ground cumin | ||
* ½ tsp ground cinnamon | ||
* 350 g ground beef | ||
* ¼ cup dry sherry | ||
* ¾ cup canned crushed tomatoes | ||
* ¼ cup dried cherries, cranberries, or raisins, roughly chopped | ||
* ¼ cup pimento-stuffed green olives, sliced in rounds | ||
* 1 tbsp capers | ||
* kosher salt | ||
* chopped fresh cilantro, some leaves for decoration | ||
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## Directions | ||
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1. Preheat oven to 220 °C | ||
2. Cut sweet potatoes in half, pierce inside with a fork, spread olive oil and salt on inside | ||
3. Put in the microwave for 5′ (saves oven time), then into the oven | ||
4. In a pan, cook onion until translucent | ||
5. Add garlic, cumin, cinnamon; let flavors come together a bit | ||
6. Add beef, cook through | ||
7. Add tomatoes, the dried fruits, olives, capers; let simmer. | ||
8. Add cilantro, salt to taste | ||
9. From the baked potatoes, make a hole, add beef, put into the oven again until finished |
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Cotija | ||
mirepoix | ||
Andouille |