Ingredients
Scale
- 2–3 medium to small sweet potatoes
- 1–2 teaspoons olive oil
- sea salt
- 2 teaspoons sesame oil, divided
- 1 medium shallot, small diced
- 1 lb. grass fed ground beef
- 1/2 teaspoon tapioca or arrowroot powder
- 1 heaping teaspoon garlic, minced
- 1 heaping teaspoon ginger, minced
- 1/2 cup coconut aminos
- 1 teaspoon sriracha hot sauce
- 1 small cucumber, small diced
- 1/4 teaspoon red pepper flakes
- 15 (or so) fresh mint leaves
Instructions
- Preheat your oven to 350F.
- Place the sweet potatoes on a baking sheet tray. Drizzle the olive oil on top of the potatoes and sprinkle with sea salt. Bake the potatoes for 40-45 minutes.
- When you have about 10 minutes left for the potatoes to bake, start making the saucy beef. Heat a skillet up over medium heat with 1 teaspoon of sesame oil in it. Add in the shallot and ground beef. Mix around while breaking up the beef. After 3 minutes of cooking time, sprinkle in the tapioca powder, garlic and ginger with the beef.
- Continue to cook until the ground beef is no longer pink. Turn the heat off and stir in the coconut aminos and sriracha hot sauce. Let sit until ready to serve.
- To make the mint cucumbers, mix together the diced cucumbers, red pepper flakes, a pinch of salt, 1 teaspoon sesame oil in a small bowl.
- When you are ready to serve, remove the sweet potatoes from the oven. Cut a slit down the center of the potato without cutting it into 2 pieces (it should just be a slit). Push the two sides together to form a well in the center of the potato.
- Spoon the beef mixture into the well of the potatoes. Top with some cucumbers and garnish with the mint.
- Prep Time: 5
- Cook Time: 45
- Category: beef
- Method: oven
- Cuisine: dinner