30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Texas Roadhouse Loaded Sweet Potato
Texas Roadhouse Loaded Sweet Potato
Texas Roadhouse Loaded Sweet Potato
⏱3h
👥4
🔥850 cal
Hard
🍽️Tex-Mex
This version utilizes high-quality ingredients and a slow-cooked, braised short rib filling for a truly decadent experience. A chipotle-lime crema adds a sophisticated touch.
This version utilizes high-quality ingredients and a slow-cooked, braised short rib filling for a truly decadent experience. A chipotle-lime crema adds a sophisticated touch.
Wash and scrub the Sweet Potatoes. Pierce each potato several times with a fork.
Bake Sweet Potatoes for 60-75 minutes, or until tender when pierced with a fork.
Prepare the Braised Short Rib Filling. Season Short Ribs with Salt and Pepper. Sear in a Dutch oven until browned on all sides.
Remove Short Ribs and set aside. Add diced Onion and minced Garlic to the Dutch oven and cook until softened.
Stir in Tomato Paste, Smoked Paprika, and Dried Thyme. Cook for 1 minute.
Deglaze the pot with Red Wine, scraping up any browned bits. Add Beef Broth and return Short Ribs to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the pot and shred the meat. Set aside.
Reduce the sauce in the Dutch oven until slightly thickened.
Prepare the Chipotle-Lime Crema. In a small bowl, combine Mexican Crema, minced Chipotle Pepper, and Lime Juice. Mix well.
Once the Sweet Potatoes are cooked, carefully slice them open lengthwise.
Fluff the inside of each Sweet Potato with a fork.
Top each Sweet Potato with the shredded Braised Short Rib Filling, a drizzle of the braising sauce, a dollop of Chipotle-Lime Crema, crumbled Cotija Cheese, and Chopped Cilantro.
Ingredients
4
4 large700 gSweet Potatoes
2 lbs900 gBeef Short Ribs
1 medium100 gYellow Onion-diced
2 cloves6 gGarlic-minced
1 cup240 mLBeef Broth
1/2 cup120 mLDry Red Wine
1 tbsp15 mLTomato Paste
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLDried Thyme
Saltto taste
Black Pepperto taste
1/2 cup120 mLMexican Crema
1 chipotle pepper5 gChipotle Pepper in Adobo Sauce-minced
1 tbsp15 mLLime Juice
1/4 cup30 gCotija Cheese-crumbled
1/4 cup30 mLChopped Cilantro
Equipment
Baking Sheet
Dutch Oven
Fork
Knife
Small Bowl
Instructions
Preheat oven to 325°F (160°C).
Wash and scrub the Sweet Potatoes. Pierce each potato several times with a fork.
Bake Sweet Potatoes for 60-75 minutes, or until tender when pierced with a fork.
Prepare the Braised Short Rib Filling. Season Short Ribs with Salt and Pepper. Sear in a Dutch oven until browned on all sides.
Remove Short Ribs and set aside. Add diced Onion and minced Garlic to the Dutch oven and cook until softened.
Stir in Tomato Paste, Smoked Paprika, and Dried Thyme. Cook for 1 minute.
Deglaze the pot with Red Wine, scraping up any browned bits. Add Beef Broth and return Short Ribs to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the pot and shred the meat. Set aside.
Reduce the sauce in the Dutch oven until slightly thickened.
Prepare the Chipotle-Lime Crema. In a small bowl, combine Mexican Crema, minced Chipotle Pepper, and Lime Juice. Mix well.
Once the Sweet Potatoes are cooked, carefully slice them open lengthwise.
Fluff the inside of each Sweet Potato with a fork.
Top each Sweet Potato with the shredded Braised Short Rib Filling, a drizzle of the braising sauce, a dollop of Chipotle-Lime Crema, crumbled Cotija Cheese, and Chopped Cilantro.
Comments