To cut baking time, fork the tuber a few times, then nuke for 5 minutes.

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

　　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.

Nutrition Per Serving

　　12 g fat

　　4 g saturated fat

　　62 g carbohydrate

　　9 g fiber

　　22 g protein

　　#### Nutritional analysis provided by Self

　　Prep Once, Enjoy Twice:

　　Double the potato stuffing and freeze half for a chili dinner another night.