Ground Chuck with Baked Sweet Potato topped with Pecans

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

Ingredients:

Enough ground chuck to make a patty
1 sweet potato
Pecan halves
Garlic powder
Black pepper
Salt

Directions:

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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2 Responses to “Ground Chuck with Baked Sweet Potato topped with Pecans”

  1. Heather S says:

    Umm, Hello Rock my World….I’ve always just microwaved sweet potatoes, but I’m just starting my Whole30 challenge and I’ve been referencing your site for some recipes. I cooked 4 large sweet potatoes tonight for almost 2 hours. The results= ROCK MY FACE OFF! I’ll never microwave a sweet potato again. And you are right about how perfect they taste as Mother Nature made them. I added some pecans to mine and fell in love. Thanks for the great site and great recipes!

  2. Keep the recipes coming Tom! Your baked sweet potatoes are awesome! My family enjoyed them, and you are so right about them not needing anything else other than their own natural flavor. I am posting a link to this recipe on my Paleo blog.

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