Baked Sweet Potato Bar
with ground beef / broccoli / olives / tomatoes
- Sweet potatoes, medium - 4 , halved lengthwise
- Chili powder - 1/2 tsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Onions, medium and red - 1/2 , diced
- Broccoli - 8 oz , chopped
- Green onions - 1 Tbsp , chopped, white and green parts combined
- Tomatoes, Roma - 4 , diced
- Beef, ground - 1 lb
- Salt - 1/2 tsp
- Olives, black and sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
- Foil - for baking
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/2 cup
- Salsa - 1/4 cup
Potatoes - Wash and scrub potatoes. (Can be done up to 5 days ahead)
Spice mix - Combine chili powder, cumin, paprika, and coriander. (Can be done up to 5 days ahead)
Broccoli - Place broccoli into a microwave-safe container, cover with a damp paper towel, and microwave until tender, ~2 minutes. If using frozen, defrost in the microwave. (Can be done up to 3 days ahead)
Green onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
Season beef - Combine beef with spice mix and salt. (Can be done 1 day ahead)
Olives - Drain and rinse.
Heat oven to 425F / 218C. Line a sheet pan with foil.
Slice potatoes in half lengthwise and rub on all sides with some oil. Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.
When potatoes are nearly finished cooking, heat a large skillet over medium heat. Add oil and then seasoned beef and saute until cooked through, 6 to 8 minutes. Set aside.
Set out toppings - beef, onions, broccoli, green onions, tomatoes, olives, pepitas, and salsa.
Gently mash sweet potatoes with a fork. Have everyone top their potatoes at the table and enjoy!