Ingredients

• 4 medium sweet potatoes
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 12 ounces 90-percent-lean ground beef
• 1/4 cup dry sherry
• 3/4 cup canned crushed tomatoes
• 1/4 cup dried cherries, roughly chopped
• 1/4 cup pimento-stuffed green olives, sliced in rounds
• 1 tablespoon capers
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh cilantro, plus more leaves for serving

Instructions

1. Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.