Description
Enjoy crispy, salt-crusted sweet potato with sizzling Mexican-spiced onions, peppers and juicy, tender steak! This is an easy, healthy weeknight meal that the entire fam will love!
Scale
Ingredients
- 4 sweet potatoes
- 1–2 tablespoons of olive oil for potatoes + 1/4 cup olive oil for marinade
- sea salt to taste
- 2 tsp. chili powder
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. kosher salt
- 1 large red onion, halved, sliced into 1/4” strips
- 3 large bell peppers, preferably mixed colors, sliced into 1/2” strips
- 1 lb. fajita steak or thinly sliced flank steak
Instructions
- Preheat oven to 400F.
- Line a large baking sheet with parchment paper or foil. Set aside.
- Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork – I do 8 pokes.
- Drizzle sweet potatoes with olive oil and sprinkle or roll on salt. Gently rub the olive oil and salt onto the sweet potato skin making sure to cover the entire potato.
- Microwave the potatoes on a plate for 3-4 minutes. (this step is optional – do this if you want less time baking)
- From microwave, place sweet potatoes on the prepared baking sheet and bake for 20 mins. if you microwaved them or 40-50 minutes if you didn’t microwave them. Potatoes are finished when you can easily insert a knife or fork.
- While potatoes are cooking, make the marinade by adding 1/4 cup olive oil, coriander, cumin, chili and salt to a small bowl. Whisk to combine.
- Pour 1/2 of marinade in bowl with veggies (or use plastic bag) and combine the other 1/2 with steak.
- Place skillet on medium heat. Add vegetables and saute for 5 minutes. Add steak and cook for another 4-5 minutes.
- Cut each sweet potatoes and stuff with vegetables and steak.
- Top with guacamole, salsa, cheese, cilantro, avocado or sour cream.