Stuffed sweet potato with spiced mince & chipotle cream

Ingredients

• 2sweet potatoes — medium-sized, approx. 300 g each
• 1 tbspolive oil
• ¼ tspsea salt — fine
• 200 gbeef mince
• 100 gblack beans — drained
• 75 gcorn — drained
• 0.5red onion
• 1 clovegarlic
• 1 tsptomato paste
• ½ tspcumin — ground
• ½ tsppaprika powder — smoked
• ¼ tspchilli flakes
• ¼ tspsea salt — fine
• ¼ tspblack pepper — freshly ground
• 100 gGreek yoghurt
• 1 tspchipotle paste
• 1 tsphoney
• 1 tbspwater
• pinchsea salt — fine
• 1spring onion

Method

1. 1

   Preheat the oven to 210 °C.

2. 2

   Scrub the sweet potatoes clean and halve them lengthwise.

3. 3

   Brush the cut sides with olive oil and sprinkle with ¼ tsp salt.

4. 4

   Place them cut-side down on a baking tray lined with baking paper and roast for 30–35 minutes until the flesh is soft and the edges begin to caramelise.

5. 5

   Meanwhile, finely dice the red onion and finely chop the garlic.

6. 6

   In a dry frying pan, brown the beef mince over medium to high heat for 4–5 minutes until well browned.

7. 7

   Add the red onion and cook for 2 minutes. Then add garlic, tomato paste, cumin, smoked paprika and chilli flakes and cook for 1 minute.

8. 8

   Add the black beans and corn. Season with salt and black pepper and heat for another 2–3 minutes.

9. 9

   For the chipotle cream, mix the yoghurt with chipotle paste, honey, water and a pinch of salt.

10. 10

    Slice the spring onion into thin rings.

11. 11

    Turn over the roasted potato halves and gently open the soft flesh with a fork, being careful not to break the skin.

12. 12

    Generously spoon the spiced mince mixture over the four halves.

13. 13

    Spoon over the chipotle cream and finish with the spring onion.