Cumin Lamb Loaded Baked Sweetpotato
Created by Drexel University
Recipe
Ingredients
- 4 NC Sweetpoatatoes
- 1 LB ground lamb
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 shallots peeled, halved and thinly sliced
- 1 4.9 oz can tomato paste
- 1 tbsp Szechuan chili crisp
- 1 tsp kosher salt
- 4 tbsp crème fraiche or sour cream divided
- 4 scallions thinly sliced on bias
- ¼ cup fresh mint leaves roughly chopped
Instructions
- Preheat oven to 350℉.
- Pierce NC sweetpotatoes with a paring knife or fork. Bake for 45-minutes until fork-tender.
- Meanwhile, in a large sauté pan, heat olive oil over medium-high heat.
- Add cumin seeds and toast until fragrant, about 30 seconds.
- Add shallots and sauté until fragrant and translucent or lightly brown, about 3 minutes.
- Add tomato paste and lightly brown, about 2 minutes.
- Reduce heat to medium and add chili crisp, salt, and ground lamb.
- Cook over medium heat, stirring occasionally, until lamb is cooked through, about 7 minutes.
- To assemble, slice sweetpotatoes lengthwise 2/3 through and press open. Top each sweetpotato with ¼ of the sauce mixture, one Tablespoon crème fraiche, ¼ of the sliced scallions and ¼ of the chopped mint leaves.
Nutrition
Serving: 1Calories: 194kcalCarbohydrates: 45gProtein: 4gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.003gSodium: 124mgPotassium: 762mgFiber: 7gSugar: 9gVitamin A: 32063IUVitamin C: 5mgCalcium: 68mgIron: 1mgNet Carbohydrates: 39g
