Cuban Coffee-Scented Picadillo with Golden Sweet Potato

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the sweet potato on a tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, stirring halfway through, until golden and tender.

2. 2

   While the sweet potato roasts, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the onion and green bell pepper and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.

4. 4

   Stir in the ground cumin, dried oregano, tomato paste, bay leaf, remaining salt, and remaining black pepper. Cook for 1 minute to bloom the seasonings.

5. 5

   Pour in the crushed tomato, strong coffee, beef broth or water, and white vinegar. Mix well, scraping the bottom of the skillet to combine all the flavors.

6. 6

   Add the green olives and raisins. Lower the heat to medium-low and cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the picadillo is juicy but not watery.

7. 7

   Remove the bay leaf and add the lime juice and fresh cilantro. Taste and adjust the salt if needed.

8. 8

   Serve the hot picadillo over the freshly roasted golden sweet potato. If desired, let it rest for 2 minutes before serving so the juices can settle.