POLOKWANE – Whole roasted sweet potatoes filled with Mexican inspired beef mince will make for a delicious family favourite topped with cheese, smashed avo and sprouts, says What’s for Dinner.
Ingredients
– Four sweet potatoes
– 500g beef mince
– Two red onions, chopped
– One red pepper, chopped
– Four garlic cloves, crushed
– Two tsp Robertsons Paprika
– Two tsp Robertsons Cumin
– One tsp Robertsons Origanum
– One tsp Chilli Powder
– One tin tomato and onion mix
– One KNORR Beef Stock Pot
– One tin kidney beans
– salt and pepper (to taste)
– One cup mozzarella cheese, grated
– smashed avo
– sprouts
– olive oil (as indicated in recipe)
Method
– Poke holes in each sweet potato with a fork, place the potatoes on a baking tray and drizzle with olive oil. Season with salt before baking at 180 until soft.
– Heat 1 tbsp olive oil in a pot, brown the beef mince and remove from the pan.
– Heat 1 tbsp olive oil in a large pot. Fry the chopped onions, pepper, crushed garlic together with the paprika, cumin, origanum and chilli powder until fragrant.
– Add the tin of tomato and onion mix, Knorr beef stock pot, salt & pepper to taste and kidney beans to the pot followed by the cooked mince. Stir to combine.
– Slice open each sweet potato and stuff with the chilli con carne mixture.
– Top with the grated cheese and bake in the oven at 180°C until the cheese is melted.
– Serve with smashed avo and sprouts.
