This Sweet Potato and Poblano Stuffing recipe can be used as a stuffing, a side dish or a main entree. You can swap the ground beef for sausage (chicken or pork) or do a blend for even more flavor.
1/2 lb Lean Ground beef (or sausage) I prefer a mix of both
2 medium sweet potatoes
1 c fresh Cranberries
4 Poblano peppers
1 medium sweet onion
8-10 Cremini mushrooms (or any kind you like)
3 T Parmesan cheese
1/8 t red pepper flakes
1/4 t garlic
1 t oregano
1/8 t black pepper
Himalayan sea salt as needed
Preheat your oven to 400 degrees. Spray a light colored baking sheet well. set aside.
Wash sweet potatoes and dry. Cut off the ens and discard. Leaving the skin on slice the potatoes lengthwise as you were cutting french fries. Cut slices into strips, then the strips into squares. Place on the sprayed baking sheet, try to even out the layer and bake until golden brown. DO NOT BURN.
Halve and clean peppers removing the seeds place on an additional baking sheet and roast in the oven while the potatoes are cooking. Keep an eye on these as they will be done before the potatoes are. When they are slightly browned remove, cool a bit then slice into strips, then into squares. Or if you choose to fill the pepper halves with the stuffing, leave them in half.
Wash and Quarter your mushrooms.
While sweet potatoes are baking, Brown your ground beef (or whatever meat-s) you choose until its about 1/2 the way done, add the onions to the pan. When this is about 3/4 done drain any excess fat leaving just enough to saute the mushrooms. Add the mushrooms and finish cooking the meat mixture and saute mushrooms at the same time. When completed add the spices and Parmesan cheese and stir. Set aside
When potatoes are done, add all items together, Meat mixture, potatoes, cranberries, (peppers). Or Fill pepper halves that are lined on a baking sheet. Place back into the oven for 5 minutes to cook the cranberries. Remove and serve. Yields 4 servings
1 serving is equivalent to:
Co-founder of SDC Nutrition, Devenee has held various leadership positions in the business sector. She graduated from The PA Culinary Institute in 2001. Her experience in the kitchen allows her to create products that are built to meet the various needs of SDC’s customers.