Cuban Criollo Picadillo with Golden Sweet Potato and Lime

Instructions

1. 1

   1. Place the sweet potato cubes in a pot with cold water and 1/2 teaspoon salt. Bring to a boil and cook for 8-10 minutes, until just tender but not falling apart. Drain well and set aside.

2. 2

   2. Meanwhile, heat a large skillet or wide pot over medium heat. Add 1 tablespoon olive oil and cook the onion and green bell pepper for 5 minutes, until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink and lightly browned. Season with 1/2 teaspoon salt, black pepper, cumin, and oregano.

4. 4

   4. Stir in the crushed tomato, tomato paste, beef broth or water, bay leaf, green olives, raisins, and brown sugar. Reduce to medium-low heat and cook for 15 minutes, stirring occasionally, until the picadillo is saucy but thick.

5. 5

   5. Add 1 tablespoon of the lime juice to the picadillo and taste. Adjust with the remaining salt if needed. Remove the bay leaf and keep warm over low heat.

6. 6

   6. In another large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the drained sweet potato and brown for 8 to 10 minutes, turning carefully, until caramelized on the edges and creamy in the center.

7. 7

   7. If you prefer to finish the sweet potato in the oven, spread it on a lightly oiled tray and bake at 425°F (220°C) for 12-15 minutes, turning halfway through, until golden.

8. 8

   8. To serve, divide the golden sweet potato among shallow bowls and spoon the criollo picadillo over the top. Drizzle with the remaining 1 tablespoon lime juice and finish with chopped fresh cilantro.