Mexican Sweet Potatoes
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Mexican Sweet Potatoes
Recipe By Courtney Roulston
Ingredients
4 medium sized Coles sweet potatoes (all must be similar size-not too skinny)
1 tbs extra virgin olive oil
½ brown onion, diced
2 cloves garlic, crushed
500 g Coles beef mince
2 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
½ tsp dried oregano
½ tsp ground chilli powder or flakes
2 Coles vine-ripened tomatoes, grated into a pulp on a box grater
sea salt and pepper to taste
2 cups red or white cabbage, finely shaved
2/3 cup Jalna Greek yoghurt
2 tsp hot sauce (optional)
1 Coles long green chilli, sliced
¼ bunch coriander, sprigs picked
1 lime to serve
Method
Pre heat the oven to 200 degrees (C). Spike the outside of the potatoes with a fork and place them onto a lined oven tray. Roast the potatoes for 50 minutes - 1 hour, or until slightly wrinkled on the outside and tender on the inside.
Meanwhile heat the oil in a non-stick frying pan over a medium-high heat. Cook the onion and garlic for 2 minutes to soften, then add in the beef mince. Cook the beef, breaking up with the back of a wooden spoon for 5 - 6 minutes, or until browned. Add in the cumin, paprika, coriander, oregano, chilli and a pinch of salt and pepper. Cook off the spices for a minute to become fragrant then add in the tomato pulp. Turn the heat down and simmer for 5 minutes, or until thick and rich.
Slice the potatoes in half lengthways and using a spoon, gently fluff up the flesh of the potatoes to form a boat shape.
To serve, place the cabbage into the sweet potato cavities. Top with the mince, dollop over the yoghurt, hot sauce and add on lime wedges, sliced chilli and coriander sprigs.
