Fajita Stuffed Sweet Potatoes
A Mexican sweet potato stuffed with steak fajita meat and peppers.
Servings: 5 potatoes
- 5 sweet potatoes
- 1 flank or skirt steak thinly sliced
- 1 bag frozen peppers and onions (I use Pic Sweet from Walmart)
- ghee as desired
- 1 tbsp olive oil for cooking
- 2 large ripe avocados
- 1/4 cup roma tomaotes diced
- 3 tbsp red onions thinly diced
- 1/2 tsp sea salt
- 1 1/2 tbsp lime juice fresh
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup chili powder
- 3 tbsp black pepper
- 1 1/4 tbsp sea salt
- 1 1/4 tbsp ground cumin
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp paprika
- 1 1/4 tsp parsley
Instant Pot Sweet Potatoes
Clean the skins of your sweet potatoes and place to the side.
Place steamer rack/basket (the one that comes with your instant pot) in the Instant Pot and add 1 cup of water. Add your sweet potatoes to the top of the steamer rack.
Cover and place vent or valve on lid to "sealed".
Use the manual mode on the Instant Pot and set to pressure cook on high for 18 minutes. (cooked 5 potatoes and they were medium sized)
Allow pressure to release naturally. This process will usually take around 10 minutes.
Once pressure is released, go ahead and open lid and remove potatoes.
Fajita Steak and Peppers
Thinly slice your skirt or flank steak.
Add your steak to a hot skillet with olive oil, and fajita seasoning (2 tbsp) along with your bag of mixed peppers and onions (I use 1 bag of the PicSweet brand from Walmart)
Cook until steak, peppers and onions are at desired doneness.
Peal your avocados and add to a bowl.
Add your onions, tomatoes and seasoning and mix together with a fork until smooth.