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Stuffed sweet spuds
Stuffed sweet spuds
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Make flavorful spiced beef stuffed sweet potato 'tacos' for a delicious twist on Taco Tuesday.
Ingredients:
  • 8 (about 110g each) sweet potatoes, unpeeled
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 7.50 gm sweet paprika
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 500g beef mince
  • 1 fresh bay leaf
  • 20.00 ml fresh marjoram leaves
  • 125ml (1/2 cup) passata
  • 125ml (1/2 cup) water
  • Crème fraiche, to serve
  • Small kale leaves, to serve
  • Hot chilli sauce, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Roast sweet potatoes on the oven rack for 45 minutes or until tender.
  • Heat oil in a large frying pan over high heat and sauté garlic and half of the onion until soft, about 8 minutes. Reduce heat to low and stir in the paprika, cumin, and coriander.
  • Turn up the heat to high. Add the ground meat to the pan and cook for 5 minutes, breaking it up with a wooden spoon until it changes color. Stir in the bay leaf, marjoram, passata, and water, bring it to a boil, season well, then lower the heat and let it simmer for 30 minutes until the sauce thickens.
  • Carefully slice the potatoes almost in half, ensuring not to cut all the way through. Stuff the potatoes with the mince mixture. Garnish with crème fraîche, kale, optional chili sauce, and the remaining onion.

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