Baked Sweet Potatoes with Shredded Beef and BBQ Savory Seeds

Skill Level
Easy
Makes
As many as you want

This is more of a method than a recipe. Make it vegan by using mushrooms or tofu (smoked tofu is especially good) and cashew cream instead of sour cream.

Ingredients

  • Sweet potatoes
  • Extra-virgin olive oil
  • Your favorite crushed or ground chile, such as Organic Aji Molido
  • Kosher salt
  • Ground cumin
  • Leftover cooked beef, pork or chicken, shredded; or sliced sautéed mushrooms or tofu
  • Sour cream or Greek yogurt
  • Patagonia Provisions Classic Barbecue Organic Savory Seeds
  • Chopped chives or green onions

Putting It All Together

  1. Preheat oven to 400°. Scrub sweet potatoes, prick skins with a fork, and rub all over with oil. Set on a baking sheet and bake until a fork slides in with no resistance, 40 to 55 minutes depending on the size of the potatoes.
  2. Meanwhile, heat a couple tablespoons of oil in a frying pan. Per cup of meat (or mushrooms), stir in 1 tsp. each of chile, salt, and cumin and let sizzle a second. (Use about half the seasonings if you’re using smoked tofu, since it’s preseasoned.) Add meat and fry, stirring, until browned and a little crispy.
  3. Slice the potatoes in half lengthwise. Rake with a fork a few times to fluff up the insides. Top with seasoned oil, a sprinkle of salt, sour cream, meat, seeds and chives.