Sweet Potato Ground Beef Bowl

Step 1

Cut the peeled sweet potato lengthwise in half, then cut each half lengthwise again; cut across those strips into 0.5-inch cubes, like small sugar cubes.

Step 2

In a small bowl, whisk together the sour cream, lime juice, and lime zest until smooth and no lumps remain.

Step 3

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides when you tilt the pan, about 1 minute.

Step 4

Add the sweet potato cubes and cook, stirring every 30 seconds, until the outsides are light golden and a fork pierces the center easily, about 8 minutes.

Step 5

Push the sweet potatoes to the sides of the pan; add the ground beef to the empty center and break it into smaller pieces with a wooden spoon.

Step 6

Cook the beef, stirring it and the sweet potatoes together, until the beef is no longer pink inside and the color is gray-brown throughout, about 5 minutes.

Step 7

Sprinkle the cumin and 0.5 teaspoon of salt over the beef and potatoes; stir constantly for 30 seconds until the spice smell becomes strong and fragrant.

Step 8

Divide the cooked rice between two bowls, creating a shallow well in the center of each mound.

Step 9

Spoon half of the beef and sweet potato mixture into each bowl, piling it in the center of the rice.

Step 10

Drizzle 2 tablespoons of the lime crema on top of each bowl and serve immediately.