Papa Rellena de Carne (Stuffed Potato)

Ingredients

• 2 lbs Sweet Potatoes
• 2 lbs Potatoes
• 1 lb Ground Beef
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Aji Panca Paste
• 1/4 cup Raisins
• 1/4 cup Olives
• 1 Egg
• 1/2 cup Cassava Flour
• 1/2 cup Breadcrumbs
• for frying Oil

Instructions

1. 1Place the 2 lbs sweet potatoes and 2 lbs potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until fork-tender. Drain the potatoes well and mash them thoroughly in a large bowl until smooth. Set aside.
2. 2While the potatoes are boiling, heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the medium onion, finely chopped, and 3 cloves of garlic, minced, and sauté for 3-5 minutes until softened. Add the 1 lb ground beef and cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat from the skillet.
3. 3Stir the 2 tablespoons of aji panca paste, 1/4 cup raisins, and 1/4 cup olives (pitted and halved) into the ground beef mixture in the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Remove the skillet from the heat and let the filling cool for at least 10 minutes.
4. 4In a shallow bowl, whisk the 1 egg. Place the 1/2 cup cassava flour in another shallow bowl.
5. 5Take about 1/2 cup of the mashed sweet potato mixture and flatten it into a disc in your hand. Place about 2 tablespoons of the cooled ground beef filling in the center of the disc. Carefully fold the sweet potato around the filling, pinching the edges to seal and form a compact oval shape. Repeat this process with the remaining sweet potato and filling.
6. 6Gently roll each stuffed potato first in the 1/2 cup cassava flour, ensuring it's fully coated, then dip it into the whisked egg. Finally, roll each piece in the 1/2 cup breadcrumbs until evenly coated.
7. 7Pour enough oil into a 12-inch skillet to reach a depth of about 1/2 inch. Heat the oil over medium heat to 350°F (175°C). Carefully place 2-3 stuffed potatoes into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes per side, until deep golden brown and crispy. Use a slotted spoon to remove the fried potatoes and place them on a plate lined with paper towels to drain.
8. 8Repeat step 7 with the remaining stuffed potatoes. Serve the Papa Rellena de Carne hot.

Substitutions

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