Loaded Sweet Potatoes With Ras El Hanout Beef And Lemon Yogurt Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 4 medium sweet potatoes, scrubbed and rinsed
  • 1 tablespoon olive oil
  • 1 ½ teaspoons sea salt, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cayenne pepper
  • 1 pound lean ground beef
  • ½ cup finely chopped red onion
  • 3 large cloves garlic, minced, divided
  • 2 tablespoons tomato paste
  • 2 tablespoons harissa paste
  • ½ cup beef bone broth
  • 2 tablespoons finely chopped Italian parsley
  • 1 cup plain whole milk Greek yogurt
  • 2 teaspoons chopped lemon zest
  • 1 tablespoon finely chopped fresh mint leaves, divided
  • ¼ cup fresh pomegranate arils
  • ¼ cup pine nuts
Directions
  1. Preheat the oven to 400 F.
  2. Prick the sweet potatoes all over with a fork.
  3. Rub the olive oil into the sweet potato skins and sprinkle on ½ teaspoon sea salt.
  4. Place the sweet potatoes on a parchment-lined baking sheet and bake until fork-tender and starting to caramelize (about 45 minutes).
  5. While the sweet potatoes are baking, make the ras el hanout spice mix by combining the cumin, ginger, coriander, cinnamon, pepper, allspice, cardamom, nutmeg, cloves, and cayenne pepper in a small bowl. Set aside.
  6. Heat a large skillet over medium-high heat.
  7. Add the beef and break it apart into crumbles to brown.
  8. Add the red onion and all but ½ teaspoon of the minced garlic.
  9. Cook and stir for 2 minutes.
  10. Add 1 tablespoon plus 1 teaspoon of the ras el hanout spice mix (keep the remainder stored in a jar for another use).
  11. Cook the beef mixture 2 minutes longer to activate the spices.
  12. Add the tomato and harissa pastes and cook until they’re starting to change color and caramelize (about 1 minute).
  13. Stir in the bone broth and simmer until the liquid has completely reduced (about 5 minutes).
  14. Turn off the heat and stir in the fresh parsley.
  15. In a small bowl, whisk together the yogurt with the lemon zest, 2 teaspoons mint, and the remaining salt and garlic.
  16. Cut a lengthwise slit at the top of each sweet potato and press in the ends to expand the opening.
  17. Stuff each sweet potato with the ras el hanout beef.
  18. Top the beef with some of the lemon yogurt sauce.
  19. Transfer the loaded sweet potatoes to a serving dish and garnish with the pomegranate arils, pine nuts, and the remaining mint before serving.