4 North Carolina Sweetpotatoes
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 at an angle
¼ cup fresh mint leaves, roughly chopped
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4
1 Preheat oven to 350º F. Pierce sweetpotatoes with a paring knife or fork. Bake for 45 minutes until fork-tender.
2 Meanwhile, in a large sauté pan, heat olive oil over medium-high heat.
3 Add cumin seeds and toast until fragrant, about 30 seconds.
4 Add shallots and sauté until fragrant and translucent or lightly brown, about 3 minutes.
5 Add tomato paste and lightly brown, about 2 minutes.
6 Reduce heat to medium and add chili crisp, salt, and ground lamb.
7 Cook over medium heat, stirring occasionally, until lamb is cooked through, about 7 minutes.
8 To assemble, slice sweetpotatoes lengthwise ⅔ through and press open. Top each sweetpotato with ¼ of the sauce mixture, 1 tbsp crème fraiche, ¼ of the sliced scallions, and ¼ of the chopped mint leaves. Enjoy!
To learn more about North Carolina Sweetpotato Commission, visit www.ncsweetpotatoes.com
