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Steak Fajita Stuffed Sweet Potatoes

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Delish D'Lites

Ingredients

  • 1 tablespoon olive oil
  • 1 large bell pepper cut into strips
  • 1 large red onion cut into half moons
  • 1 pound sirloin steaks cubed
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 4 sweet potatoes 3-4" inches long
  • Sour cream for serving
  • Pico de gallo for serving
  • Hot sauce for serving

Instructions

To cook the sweet potatoes:

  1. Microwave: Pierce the sweet potatoes with a fork several times, then place the sweet potatoes into a microwave-safe dish. Microwave them on high for 25-30 minutes, or until a knife slides easily into the flesh. Turn the sweet potatoes over once halfway through cooking.
  2. Oven: Pierce the sweet potatoes with a fork several times, then place them in a baking sheet. Roast the sweet potatoes for 45-60 minutes, or until a knife slides easily into the flesh.

To cook the filling:

  1. Season the steak cubes with the smoked paprika, garlic powder, ground cumin, salt and pepper. Toss to distribute the seasonings, then set aside.
  2. Heat a cast iron or other heavy-bottom pan on medium high heat, heat 1/2 tablespoon of olive oil. Toss in the peppers and onions, and cook until tender, tossing occasionally. Remove the cooked veggies from the pan and add the other 1/2 tablespoon of olive oil.
  3. Add the beef, and cook them to your desired temperature. Combine the cooked beef and veggies and set aside.
  4. Cut a slit into the center of the sweet potato. Push the ends in to open the potato, then add 1/4 of the filling into the center (and let some spill over the sides!).
  5. Serve with pico de gallo, lowfat sour cream and hot sauce (if desired).