Stuffed Baked Sweet Potatoes
Author: Wick Nixon
Recipe type: Dinner, lunch
Serves: 5 serves
- 3 medium kumara (or potatoes), scrubbed clean (even oval shape works best)
- 2 T olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 T chopped rosemary and/or thyme (or dried herbs)
- 1 red or yellow capsicum, diced
- 400gm premium beef mince
- 2 T tomato paste
- ½ 400gm can chopped tomatoes
- Grated cheese or crumbled feta to serve
- 2 C baby spinach, or chopped spinach (or lettuce)
- Sliced tomatoes to serve
- Dressing of your choice
- Pre-heat oven to 200° C fan bake and line a baking tray or dish with baking paper. Slice sweet potatoes in half lengthwise and lightly coat in olive oil (easiest to rub it over with your hands). Place the potatoes cut-side down on your lined tray and bake in the pre-heated oven for approx 25-30 minutes (dependant on size) – they should be soft when poked with a knife but hold their shape.
- Heat 1 T oil in a large fry pan over medium heat. Add onion, garlic, herbs and capsicum, sauté for about 3 minutes until onion softens. Move to the edge of the pan while you brown the mince. Add the mince, salt and pepper. Stir the mince occasionally while allowing it to brown for about 3 minutes. Stir the veg back into the mince, add tomato paste and tomatoes. Turn heat down to low, stirring occasionally for about 3 minutes or until potatoes are ready.
- When potatoes are cooked, take them out of the oven, turn them over and leave them on the tray. Using a sharp knife, cut around the edges and then spoon out most of the flesh carefully leaving the skins intact (you don't need to remove all of the flesh). Add the potato flesh into your fry pan with the mince and vegetables. Break the potato flesh down slightly with a spatula or wooden spoon, stir to combine and spoon the mixture back into your potato cases.
- Top with grated cheese or crumbled feta (if using) and grill for a few minutes until golden if you wish.
- Serve potatoes with salad on the side, and season with salt and pepper to taste.
Leave A Comment