Peruvian Rocoto Relleno Stuffed Sweet Potatoes

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit and pierce 4 medium sweet potatoes several times with a fork, then bake them for 45-60 minutes until very tender.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 1 medium finely chopped red onion until softened, about 5 minutes.

3. 3

   Add 2 minced cloves of garlic and 0.5 cup of ground beef to the skillet, cooking until the beef is browned and crumbly, then drain any excess fat.

4. 4

   Stir in 0.25 cup of aji panca paste, 0.25 cup of chopped roasted red peppers, 0.25 cup of peas, and 0.25 cup of raisins, cooking for 5 minutes to meld the flavors.

5. 5

   Once the sweet potatoes are cooked, slice them in half lengthwise, scoop out most of the flesh into a bowl, leaving a 0.25-inch border, and mash the scooped-out flesh with a fork.

6. 6

   Combine the mashed sweet potato flesh with the beef mixture, 0.25 cup of chopped hard-boiled eggs, and season with salt and black pepper to taste, mixing thoroughly.

7. 7

   Carefully stuff the sweet potato skins with the prepared filling, mounding it slightly, then top each stuffed sweet potato with 0.5 cup of grated mozzarella cheese.

8. 8

   Return the stuffed sweet potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through.