Ground Chuck with Baked Sweet Potato topped with Pecans (Serves 1)
Ground chuck is 80 to 85 percent lean / 15 to 20 percent fat and all tasty. My wife brought some home recently and it took one serving to make me a big fan. I haven’t checked the cost difference between ground beef and ground chuck yet, but probably won’t care. Ground chuck is really good. Here I have paired it with baked sweet potato topped with pecans. I try to keep baked sweet potatoes in my refrigerator most of the time for quick snacks as well as a ready-to-serve side dish.
Prep and Cook Time:
Sweet Potatoes: 120 minutes, plus overnight in the refrigerator
Ground Chuck: 10 minutes
Enough ground chuck to make a patty
1 sweet potato
Preheat oven to 350 degrees. Rinse and clean 4-6 sweet potatoes. Place in oven on a baking sheet or pizza pan and cook for 90 minutes. The potatoes might be edible with a shorter cooking time, but I like the tenderness that comes from a long cooking time. Remove from oven after 90 minutes and let cool 30-60 minutes. Transfer to a plate and place in the refrigerator to chill, preferably overnight.
Heat a non-stick grill pan over medium heat. Form ground chuck into a patty about as thick as your hand and a little larger than the palm of your hand (or bigger if you like). Season both sides with salt, garlic powder, and black pepper to taste. Sear meat 4 minutes on first side and then turn to sear the other side 4 minutes.
Transfer meat to a plate. Add one sweet potato from the refrigerator. Split potato open and cover with pecan halves. Enjoy!
Notes: I like my sweet potatoes without added salt, pepper, cinnamon, etc. Nature made them perfect as far as I am concerned; at least after 90 minutes of baking they are perfect. I sometimes cook big potatoes for 2 hours with good results.
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