Cumin Lamb Loaded Baked Sweetpotato

Cumin Lamb Loaded Baked Sweetpotato features tender baked sweetpotatoes topped with savory ground lamb cooked with cumin seeds, shallots, tomato paste, and chili crisp.

Created by Drexel University

Prep Time10

Cook Time45

Servings:

Calories: 194kcal

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