Baked Sweet Potato with BBQ Meat Sauce by Devorah and Rachel | @onepotonepan

 

Pesach is pretty much the holiday of potatoes! Instead of using regular potatoes, we used sweet potatoes and the result is so so good. This dish also makes the perfect and easiest Chol Hamoed lunch or dinner:)

Chag Kasher V’Sameach!

BAKED SWEET POTATO WITH BBQ MEAT SAUCE

Ingredients:

4 medium sweet potatoes

Salt, pepper, and olive oil for seasoning

BBQ Meat Sauce:

Olive oil

1 medium onion, chopped

A few sprinkles of salt

1 pound lean ground beef (feel free to use any type)

1 tsp. garlic powder

2 tsp. chicken soup mix (I used a msg and sugar-free one)

2 heaping tbsp. tomato paste

2 cups broth ( can be vegetable, chicken, beef)

1 tbsp. liquid smoke (kosher l’pesach)

1/2 cup ketchup

A few dashes of coconut sugar*

Directions:

Preheat oven to 425

Scrub potatoes and place each one in foil. Drizzle oil and a few dashes of salt and pepper

Give it all a good massage, prick with a knife all over, and wrap each one tightly. 

Place on a baking sheet and bake for 50-60 minutes. Once you can insert a knife into it and it comes out easily you know it’s done.

BBQ Meat Sauce:

On medium to low flame, drizzle oil in a pot, and sautee onions for a few minutes. Sprinkle with garlic powder, chicken soup mix, and salt-this allows the onions to break down quicker and give flavor right from the beginning. We are looking to sweat the onions, for them to look transparent, NOT brown.

Then add the meat, break it up so it becomes finer and let it cook until it’s all brown. We are not looking to fully cook the meat, just to give it color. Once it’s fully brown, add the tomato paste, liquid smoke, coconut sugar, and ketchup and cook for 1-2 minutes. Lastly, add the broth. Give it a good stir, and let it come to a boil. Then lower the flame to a low setting and cover.

Cook for 45-50 minutes.

Cut open sweet potatoes, and spoon in the sauce! Garnish with your favorite toppings- I used sliced avocados, chives, and parve sour cream, and served a salad alongside it.

Enjoy!

*we used coconut sugar for a refined sugar-free dish, but feel free to swap it with brown sugar or any of your favorite Kosher L’Pesach sweeteners!

Devorah Kahan and Rachel Moskowitz are the authors of the newly released cookbook ONE POT, ONE PAN (Israel Bookshop Publications) that is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily. From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes. One Pot One Pan is available to purchase on Amazon, Israel Bookshop website and your local Judaica store. Follow their food adventures at @onepotonepan and website www.opopcooks.com

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