Street Corn Sweet Potato Boats with Honey Chipotle Beef

Ingredients (raw weights)

• 500 g sweet potato, raw
• 4.5 g olive oil, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 4.5 g olive oil, as sold
• 454 g ground beef 93/7, raw
• 6.8 g taco seasoning, dry
• 3 g salt, dry
• 42 g honey, as sold
• 30 g chipotle adobo sauce, dry
• 164 g sweet corn, canned, drained
• 30 g mayonnaise, light, as sold
• 28 g cotija cheese, as sold
• 15 g jalapeño, raw

Steps

1. Preheat oven to 400°F and place sweet potato halves face side down on a baking sheet, brush with olive oil, season with salt and pepper, and bake for 50 minutes.
2. While the sweet potatoes bake, heat a medium skillet over medium heat, add olive oil and ground beef, season with salt and taco seasoning, and cook until browned.
3. Stir in honey and chipotle adobo sauce, simmer briefly, then set aside.
4. In a bowl combine canned corn, lite mayo, Cotija cheese, chopped jalapeño, and lime juice to make the elote topping.
5. Once the sweet potatoes are tender, fill each boat with the honey chipotle ground beef, then top with the elote mixture.
6. Serve immediately.