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North Carolina Sweetpotatoes ?!


‐ Cumin Lamb Loaded Baked Sweetpotato ‐

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