Ingredients1 h 20 m servings 365
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
- Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.
- Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.
- Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.
- Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.
- Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.
- Cook's Note:
- You can use cubed chuck roast in place of stew meat.
Per Serving: 365 calories; 20.4 23.5 21.7 69 343 Full nutrition
ReviewsRead all reviews 8
Delicious. Couldn’t find the right sauce so I just used Chile sauce and added some hot sauce.
My husband is raving about this dish and even proposed making it for Christmas dinner. It has a great combination of the sweet and creamy sweet potatoes paired with the mildly spicy beef. We w...
Surprised at how wonderful the flavors complimented each other! My husband and I loved this!
My family loves this recipe. I have used the sauce suggested and I have also substituted another brand. I love the mashed sweet potatoes, but my son and grandson prefer it with rice. I’ve made t...
It’s so great as recipe says but has so many uses as leftovers. I really love it in burritos. It’s quick to make for a fast to go meal.