Steak Fajita Sweet Potato Boats
Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 sweet onion
- 3 garlic cloves
- ½ jalapeno (depending on how spicy you like it)
- 3 sweet potatoes
- chopped cilantro
- ghee (enough for cooking)
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pound of steak (I use grass-fed beef ends)
- Preheat oven to 400° F. Poke 5-6 small holes in the sweet potatoes, place on a baking sheet, and put into the oven for approximately 45-50 minutes until soft and tender.
- While these are cooking, prepare the other ingredients. Chop cilantro for garnish. Chop bell peppers, onion, garlic and jalapeño to prepare for cooking.
- Season steak with 1 tsp salt, 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, and1 tsp onion powder. Press the seasonings firmly into each side.
- When there are about 20 minutes left for the sweet potatoes to bake, add about 1 tbsp of ghee to a cast iron skillet. Add the onions and toss until they start to brown. Then add bell peppers, garlic, and jalapeño (you can add more ghee if necessary). Once these ingredients begin to caramelize and have browned nicely, remove from heat.
- Place the steak into a pan and cook for 3-4 minutes per side (for medium rare) and remove from heat. Once cooled, slice into thin strips against the grain and mix with veggie mixture.
- Remove sweet potatoes from oven and slice horizontally into long boats. Mash the boats down slightly, add veggie and steak fajita mixture to the top, and sprinkle some chopped cilantro. Time to serve!
I really love sweet potatoes right now – I honestly think they are going to be 2017’s hottest nutrient-dense tuber. Gone are the days where you only saw sweet potato casseroles, sweet potato pies, and candied sweet potatoes on the holiday dinner table. Now there is so much you can do with them – sweet potato bread, sweet potato pancakes, and sweet potato crackers…the list goes on and on. I love that you can use sweet potatoes for both sweet and savory dishes.
Sweet potatoes are also an awesome superfood. They are high in beta-carotene as well as vitamin B6, E and C and are a good source of protein and fiber if you eat the skin (my advice…always eat the skin). Although starchy, at 26 grams of carbohydrates for a small to medium sized sweet potato, they are low on the glycemic index. This means the carbohydrates in a sweet potato are more slowly digested, absorbed and metabolized and cause a steadier rise in blood sugar.
The choline, a water-soluble vitamin, in sweet potatoes protects against inflammation and the beta-carotene (which is what contributes to a sweet potato’s color) helps prevent cancer.
Find more fun ways to use sweet potatoes? Let me know!