Stuffed sweet potato with meat chili sauce and cheese

Ingredients:

• 4 small sweet potatoes, washed with a brush
• 2 medium carrots, coarsely chopped
• 2 cloves of garlic
• 1 plum tomato, cut into pieces
• Half a medium onion, coarsely chopped
• 2 tablespoons red wine vinegar
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1/4 tsp cayenne pepper
• 2 tbsp. l. olive oil
• 450 g of ground beef
• Sour cream and grated cheddar, for serving
• 3 green onions, thinly sliced

Preparation:

1. Prick each sweet potato several times with a fork and microwave until tender when pierced with a fork, about 10 minutes, turning once. Set aside and keep warm.
2. Meanwhile, place the carrots, garlic, tomatoes, and onion in a food processor; add the vinegar, cumin, oregano, cayenne pepper, 1 teaspoon salt, and some freshly ground black pepper. Pulse a few times to chop the vegetables.
3. Chili with meat:
   
   In a large nonstick skillet over medium-high heat, heat the olive oil. Add the vegetable mixture and cook, stirring constantly, until completely dry, 3-4 minutes. Add 1/4 cup water and cook, scraping up any browned bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller pieces, until browned and cooked through, about 4 minutes. Remove from heat.
4. Cut the sweet potatoes in half, scoop out some of the warm flesh, and add it to the beef mixture; stir to distribute the ingredients evenly. Divide the sweet potato halves among 4 plates and generously fill each half with the beef filling. Drizzle with sour cream, sprinkle with cheddar, and scallions.