Recipe by Chef Michael Williams
Twice Baked Mexican Beef Stuffed Yams
- Prep time 30 mins
- Cook time 50 mins
- Ready in 1 hour
Very festive for the taste buds and healthy for the body kind of meal…this dish is sure to please the most astute foodies. It is actually fairly simple and very rewarding.
- Pepita Lime Chili dressing:
- For the ground beef mix:
- Ahead of time, even the day before, you can get a bit of a head start on this recipe by baking the yam until tender. Let the yam cool to room temp or if baking the day before, chill in the fridge overnight.
- Cut the yam in half lengthways and scoop out some of the flesh. Be careful to not scoop too much out as we need the yam to have structure. You can refrigerate until tomorrow at this point or set aside for later.
- Now combine all of the dressing ingredients in a blender or use a stick blender and puree until smooth.
- Let’s start cooking the beef! Preheat a large fry pan on medium high heat. Add the beef to the pan in stages so you don’t chill the pan. Once you have all of the beef in the pan, add the onions and garlic and keep sautéing until the beef is cooked.
- Add the salt, pepper, cumin and cayenne, sauté for a couple of minutes and then add the ancho chili sauce.
- Now you can add the chopped yams, and bring up to heat.
- Fill each of the 4 yams with a good scoop of the beef mixture, top with several dollops of fromage frais and place the stuffed yams in a preheated 400 degree oven for 10 – 15 minutes.
- Mix your salad together at the last minute just before the yams are ready and enjoy a lovely, healthy dinner.
If you don’t want to make the ancho chili sauce you can purchase it pre-made at Urban Forage in the Atrium. Otherwise you can also use Ranchera sauce in the Mexican section.
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