Beef and Broccoli Stuffed Sweet Potatoes

Beef and Broccoli Stuffed Sweet Potatoes

Russets aren’t the only spuds worth stuffing. Smoke and heat, achieved with chili powder and ground red pepper, work particularly well with sweet potatoes. This makes for a great paleo main dish, or cut them smaller and serve open-faced as a Super Bowl-style appetizer.

80 Day Obsession Containers: 1 yellow, 1 red, 1 green, 1 tsp.

Yields: 4 servings

  1. Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.
  2. Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in chili powder, 1/4 tea­spoon salt, cumin, and ground red pepper. Add beef; cook 6 minutes or until browned, stirring to crumble.
  3. Heat broccoli according to package directions; stir into beef mixture. Partially split potatoes lengthwise; fluff the flesh with a fork.
  4. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and green onions.