Ingredients
Scale
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 2 pounds ground beef, aim for an 80/20 blend
- 1 large onion, diced
- 1 bulb of fennel, diced
- 6 medium carrots, sliced into ¼ inch rounds
- 2 teaspoons freshly ground black pepper, divided
- 1 teaspoon kosher salt, divided
Instructions
- Preheat oven to 400 degrees F. Poke sweet potatoes with a fork or knife several times and place on aluminum foil. Bake for about 1 ½ hours.
- When the potatoes have about half an hour left, preheat a large skillet over medium heat. Add the olive oil and ground beef. Sauté the beef until it is fully cooked. Transfer the beef to a bowl, leaving the fat in the skillet and add the onion, fennel, and carrots. Sauté until tender, about 10 minutes.
- Add the beef back to the vegetables. Season with 1 teaspoon black pepper and ½ teaspoon salt. Stir to combine and sauté an additional 2 minutes. Remove from the heat.
- Remove the sweet potatoes from the oven. Scoop the flesh out of the potatoes and into a bowl. Season with the remaining salt and pepper and mash with a fork or potato masher until mostly smooth. A few lumps are fine – this is a rustic dish.
- Spread the potatoes over the beef and vegetable mixture. Bake for about 15 minutes until very hot. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven for about 20 minutes or in the microwave for about 1 ½ minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes