Sweet Potato Canoes with Shredded Beef in Pepper Sofrito and White Cheese Finish

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Rub the sweet potatoes with 15 ml (1 tbsp) olive oil and season them with 2 g (about 1/3 tsp) salt and a pinch of black pepper. Place them on the sheet and roast for 45 to 50 minutes at 425 °F / 220 °C, until tender when pierced with a knife.

3. 3

   While the sweet potatoes roast, season the flank steak with the dry adobo seasoning, dried oregano, the remaining salt, and the remaining black pepper.

4. 4

   Heat the remaining 15 ml (1 tbsp) olive oil in a deep skillet or saucepan over medium-high heat. Brown the beef for 2 to 3 minutes per side.

5. 5

   Add the onion, red bell pepper, sweet ají peppers, and fresh garlic. Cook for 3 minutes, stirring so the vegetables soften and perfume the meat.

6. 6

   Add the Puerto Rican sofrito, tomato sauce, beef broth, apple cider vinegar, ground cumin, and green olives. Once it reaches a gentle boil, reduce to medium-low heat, cover, and cook for 30 to 35 minutes, until the beef is tender.

7. 7

   Remove the beef from the pan. Shred it with two forks and return it to the sauce. Cook uncovered for 5 more minutes so the filling thickens slightly.

8. 8

   When the sweet potatoes are ready, let them rest for 5 minutes. Make a lengthwise slit across the top of each one and gently open it to form a canoe. Lightly press the inside with a fork to create room for the filling without breaking the skin.

9. 9

   Fill each sweet potato with portions of the stewed shredded beef. Top evenly with the crumbled fresh white cheese.

10. 10

    Return the filled sweet potatoes to the oven for 5 to 7 minutes at 425 °F / 220 °C, just until the cheese is warmed through and begins to soften.

11. 11

    Remove from the oven, finish with chopped fresh cilantro, and serve hot.