Baked Sweet Potato with Steak and Tomato

This is a variation on the typical baked potato but topped instead with tomato and cheese steak. 

Ingredients:

- 2 Large Sweet Potatoes
- 1 Pkg. Stir Fry Steak or 1 Small Steak cut into small strips
- ˝ Ugly Tomato or 1 medium sized tomato
- 4 Slices of Provolone Cheese
- ˝ cup Sour Cream
- 2 Tbs. chopped fresh chives
- 1 tsp. fresh minced ginger
- Balsamic Vinegar or Balsamic Vinaigrette Dressing
- 1 Tbs. brown sugar
- 2 Tbs. Flour
- Salt
- Pepper
- Butter
- Oil

Wash and scrub sweet potatoes.  Rinse and rub with salt.  With a fork, poke small holes on all sides of potatoes.  Rest in medium baking dish and add to 400 degree preheated oven to cook for 45 minutes.

While potatoes cook, prepare other parts of meal.

In a small food processor, combine sour cream, chives, and ginger.  Place in fridge to keep cold.

-Place medium skillet or wok on medium high heat with 1 tbs. of oil.  As pan heats, toss steak in a bowl with flour until coated then add to hot skillet.  Sprinkle with Balsamic Vinegar or Vinaigrette Dressing and toss until browned.  While steak cooks, wedge the ˝ tomato into thin wedges.  Remove steak when browned and set aside.  Drain steak juices from pan and add another 1 tbs. of oil and tomato wedges.  Sprinkle with salt and pepper.  Let fry a minute or two and flip over sprinkling again.  After another minute or two, remove tomatoes and set aside.

-When potatoes are finished baking, remove pan from oven and halve potatoes letting one edge remain connected.  Make a narrow incision in each half and place a small pat of butter in each.  Sprinkle with brown sugar.

-Place a slice of provolone on each pair of halves (2 slices provolone = 4 halves of potatoes).  Layer on tomato wedges, then steak, then another slice of provolone.

-Replace baking dish back into oven and continue baking another 8-10 minutes until cheese is fully melted.

-Let cool 1 minute, then transfer to serving plates.  Drizzle tops with Sour Cream mixture and add some to the side of the plate for dipping.  Serve with salad.

recipe by Chef Nicholas Rizzuto

Bon Appétit and happy browsing.