Sweet potatoes stuffed with Cuban-style lean ground beef, chopped sweet plantains, and avocado. A flavorful, easy-to-make 35-minute meal for busy weeknights!
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5 from 1 vote

Cuban-Style Stuffed Sweet Potatoes

Sweet potatoes stuffed with Cuban-style lean ground beef, chopped sweet plantains, and avocado. A flavorful, easy-to-make 35-minute meal for busy weeknights!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Cuban
Keyword: picadillo, plantains, sweet potato, sweet potato recipes
Servings: 4 servings
Calories: 589kcal
Author: Jamie Silva

Ingredients

  • 4 medium sweet potatoes
  • 1 avocado diced
  • 1 cup black beans (optional) drained, rinsed
  • Cilantro for garnish

CUBAN-STYLE PICADILLO

  • 1 1/2 pounds lean ground beef
  • 1/2 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 green pepper finely chopped
  • 2 tablespoons cilantro
  • 4 ounces tomato sauce
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tablespoons green olives cut in half

SWEET PLANTAINS

  • 1-2 tablespoons coconut oil divided
  • 1 large ripe plantain (very dark skin) peeled, diagonally cut into 1-inch thick slices

Instructions

  • Poke holes into sweet potatoes with a fork. Place sweet potatoes in the microwave for 10-12 minutes or until they are soft and thoroughly cooked. Remove from microwave. Slice each sweet potato lengthwise, down the middle, then push both ends towards the middle so they open up. Using a fork, slightly mash the inside of the sweet potato. Set aside.
  • Brown meat on medium heat in large skillet. Use a wooden spoon to break the meat apart. When meat is no longer pink, drain all liquid from the skillet. Add onion, garlic, green pepper, and cilantro to the pan and continue cooking on a low flame. Add olives, cumin, bay leaf, salt, pepper, tomato sauce, and 1/4 cup of water. Mix well. Reduce heat and simmer covered about 15-20 minutes or until meat is cooked/no longer pink. When done, transfer lean ground beef to a plate.
  • In a hot nonstick skillet, add coconut oil. Pan fry the sliced plantain for 2-3 minutes at medium heat until they have browned. Transfer to a paper towel lined plate to drain. Chop into small pieces. Set aside.
  • Evenly top each sweet potato with lean ground beef, sweet plantains, and avocado. Serve and enjoy!

Nutrition

Serving: 1stuffed potato | Calories: 589kcal | Carbohydrates: 77g | Protein: 22.9g | Fat: 22g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sodium: 700mg | Fiber: 16.9g | Sugar: 17g