Cuban Picadillo Stuffed Sweet Potatoes (Gluten-Free)

Ingredients

• 4 medium Sweet Potatoes
• about 450 g Ground Beef
• 1 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper (Red)
• 3 cloves Garlic
• about 425 g Tomato Sauce
• 0.25 cup Raisins
• 0.25 cup Green Olives
• 1 tsp Cumin
• 0.5 tsp Oregano
• 1 tbsp Red Wine Vinegar
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Scrub sweet potatoes and pierce them several times with a fork. Bake for 40-50 minutes, or until tender.
2. 2While sweet potatoes are baking, prepare the picadillo. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in tomato sauce, raisins, green olives, cumin, oregano, and red wine vinegar. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Once the sweet potatoes are cooked, cut them open lengthwise. Fluff the flesh with a fork.
6. 6Spoon the picadillo into the sweet potatoes.
7. 7Garnish with fresh cilantro and serve.

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