Description
These Mexican sweet potato rounds are addicting; they’re so good they’ll keep you coming back for more.
Ingredients
Units
Scale
- 2 large purple sweet potatoes, cut into 1/2” slices
- 1 lb organic ground beef
- 4 garlic cloves, minced
- 1/4 cup white onion, minced
- 1 serrano pepper, thinly sliced
- 1/3 cup melted coconut oil + 2 tbsp coconut oil
- 2 tbsp cilantro, chopped
- 1 tsp cumin
- 2 tsp sea salt, divided
- 3/4 tsp freshly cracked ground pepper, divided
- 1 medium avocado, cubed
- Homemade or store bought salsa, for garnishing
- Cilantro, for garnishing
Instructions
- Pre-heat the oven to 450 F.
- Grease a baking dish with coconut oil and set aside.
- Place potatoes in a medium pot, add enough cold water to cover potatoes by 1 inch and add 1.5 tbsp of salt. Bring water to a boil and allow it to simmer for 8 minutes.
- Remove pot from heat and drain water completely. Distribute potatoes evenly in baking dish, making sure they don’t overlap.
- Pour melted coconut oil over potatoes, making sure it coats evenly. Sprinkle ½ tsp sea salt and 1/2 tsp pepper over potatoes. Bake for 40 minutes total, tossing them around half way.
- While potatoes bake, place skillet over medium heat and add 2 tbsp coconut oil. Cook onions until translucent. Add in garlic and serrano peppers, and cook until fragrant. Add in ground beef, breaking it apart with a wooden spoon. From here on out, you’ll want to stir the beef constantly. Add in spices (sea salt, black pepper and cumin) , stir, cover pan and let cook for 10 minutes. Remove lid and cook until all the liquid from the vegetables is gone. Turn heat off, and mix in chopped cilantro.
- Top each sweet potato round with ground beef, salsa, avocado cubes and fresh cilantro.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican