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Takes: 1 hour 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 sweet potatoes
- Olive oil spray
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 400g lean beef mince
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tbsp tomato puree
- Salt and freshly ground black pepper
- 100g cherry tomatoes, quartered
- 227g can pineapple slices, drained and cut into small cubes
- 1 tbsp finely chopped fresh coriander leaves, to garnish (optional)
- 2 tbsp lime juice
- 1 avocado, peeled, stone removed and flesh chopped
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a large baking tray with baking paper. Prick the sweet potatoes all over with a fork. Spray with oil. Sprinkle all over with the paprika. Wrap individually in foil and place on the baking tray. Bake for 45 - 50 minutes or until tender.
2. Meanwhile, heat 2 tsp of the oil in a frying pan over medium - high heat. Cook the mince, stirring occasionally, for 5 minutes or until browned. Add half the onion and cook, stirring, for 2 minutes or until softened. Add the the garlic, ground coriander, cumin and oregano and cook, stirring, for 30 seconds or until fragrant. Stir in the tomato puree and 80ml of water. Bring to the boil, then lower to a simmer and cook for 4 - 5 minutes until the mixture thickens slightly. Season with salt and pepper.
3. Combine the cherry tomatoes, pineapple, corinader, half the lime juice, and the remaining onion and oil in a bowl. Season. Mash the avocado and remaining lime juice together in a separate bowl. Season.
4. Cut a slit lengthways in the potatoes, and top with the mince mixture, the pineapple salsa and mashed avocado. Garnish with the extra coriander leaves, if using, and lime wedges, if liked.
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