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Mexican Sweet Potato Rounds

Mexican Sweet Potato Rounds


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  • Author: Mariel Lewis
  • Total Time: 1 hr
  • Yield: 12-14 servings 1x

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

  1. Pre-heat the oven to 450 F.
  2. Grease a baking dish with coconut oil and set aside.
  3. 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.
  4. Remove pot from heat and drain water completely. Distribute potatoes evenly in baking dish, making sure they don’t overlap.
  5. 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.
  6. 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.
  7. 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