1 large sweet potato (baked in the oven for 45 min or until soft)
1lb stew meat (grassfed beef is best, you could use another inexpensive cut like bottom round)
1tbs dried rosemary
Salt to taste
2 tbs minced garlic (I love garlic so feel free to tone it back)
1/4 tsp cayenne pepper
2 cups fresh spinach
I suggest precooking the sweet potato before you start this recipe. This will save you loads of time.
If you're last minute like me....while the sweet potato is baking cook the beef in a skillet on the stove. Start with 1tbs of butter and the garlic. Once the garlic is golden add the beef and season with cayenne pepper. Stew meat is precut into chunks, so if using a different cut of meat you will need to cut it into 1 inch cubes. Cook the meat on medium to cook it slowly. Cheaper cuts of meat cook better on low heat for longer cooking times. Add the spinach to the pan once the beef is cooked through. When the potato is finished cooking remove and let it cool. You can remove the peel once is it cooled or leave it on. There are conflicting studies on the health benefits of potato peels. One side says that it's rich in minerals from our soul (our soil is deplete of those minerals lately) the other side of the fence says that the peel houses antinutrients and isn't beneficial so the choice is yours! Coming back from that tangent...cut the potato in 1 inch cubes. Add the potato to the pan and season with the rosemary. Let cook about 10 more minutes, remove from heat, and serve!