6 small sweet potatoes
4 T olive oil, divided
1 onion, fine dice
2 T mezcal
2 clove garlic, minced, divided
1 lb ground beef
1 t cumin, ground
1 t chipotle, ground
1 can (10oz) diced tomato with lime & cilantro
1/2 t salt
1 C peas, frozen
1 avocado, diced
2 T cilantro, chopped
1 T sour cream
1/2 t paprika, smoked
12 T shredded cheese (blend of Monterey Jack, Queso, Cheddar and Asadero)
Rub the sweet potatoes with 2 T olive oil and bake until fork tender.
About 1 hour.
Heat remaining 2 T olive oil in a large skillet and sauté onion until translucent.
Deglaze with mezcal.
Add garlic and beef and sauté until beef browned.
Add spices and tomatoes and reduce until almost dry.
Add peas and gently incorporate until heated through.
Remove from heat and stir in juice from 1/2 lime.
In a bowl, combine the juice of 1/2 lime, avocado, cilantro, 1 clove garlic, sour cream, paprika.
Slice each potato lengthwise and squeeze to form a pouch.
Fill with beef mixture and top with cheese and avocado mixture.