Sweet Potato Skins

Ingredients

6 small sweet potatoes

½ pound ground meat (230 g)

½ teaspoon cumin (2.5 ml)

1 teaspoon chili powder (5 ml)

¼ teaspoon coriander (2.5 ml)

1 small bunch cilantro leaves, finely chopped

½ cup sliced green onions (120 ml)

Optional: 1 cup (90 g) grated high-quality aged Cheddar and/or a dollop of sour cream, crème fraiche or full-fat Greek yogurt

Directions

1. Preheat oven to 400 ºF/205 ºC degrees.

2. Wash the potatoes well and dry. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool.

3. While the potatoes are baking, cook the ground meat over medium high heat. Season with cumin, chili powder and coriander. Salt to taste.

4. Slice the baked sweet potatoes in half lengthwise. Scoop out most of the sweet potato and put it into a medium bowl, leaving a thin layer of sweet potato inside the skins.

5. Place skins back on the baking sheet, skin side up. Brush the potato skins with olive oil or butter and bake for 10 minutes, or until a little crispy but not overly browned.

6. Add the cilantro to the sweet potato flesh in the bowl. Salt to taste.

7. Remove the skins from the oven. Fill each one ¼ full with the sweet potato and cilantro filling. Top with ground meat. If desired, cover with a sprinkle of cheese.

8. Return the filled potatoes to the oven and bake just until cheese is melted, or just until warm.

9. A dollop of yogurt, sour cream or crème fraiche is optional.

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