Meal Manager
Pique Macho with Sweet Potatoes

Pique Macho with Sweet Potatoes

A lighter take on the bold Bolivian classic, this sweet potato version is hearty, vibrant, and perfect for a satisfying dinner for two.
Serves: 2
Dinner
Meat
Prep: 15
Cook: 25
Healthy
Quick & Easy
Stovetop
Cuisine: Bolivian
Skill level:
N/A
760 kcalCalories
48 gCarbs
39 gNet Carbs
47 gProteins
44 gFats
8 gFibers
  • Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt, and black pepper, then roast or air-fry until golden and tender.
    Salt: 0.5 tsp
    Olive Oil (EV): 1 tbsp
    Sweet Potato: 2 sweet potatoes
    Black Pepper: 0.25 tsp
  • Slice the beef and season lightly. Pan-fry in a hot skillet until browned and just cooked through, then set aside.
    Beef: 250 g
  • In the same pan, sauté the red onion and tomato until softened. Stir in the jalapeños, mustard, and a little ketchup, then warm through.
    Ketchup: 1 tbsp
    Red Onion: 1 onion
    Tomatoes: 2 tomatoes
    Pickled Jalapeños: 2 tbsp
    Mustard: 1 tbsp
  • Return the beef to the pan and toss everything together for 1 to 2 minutes. Plate over the sweet potatoes and finish with sliced sausage for a classic pique macho-style topping.
    Sausages: 2 sausages
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