Chilli-stuffed sweet potatoes

• porsi: Serves 4

Bahan-bahan

4 medium sweet potatoes, scrubbed

1 tbsp coconut oil

1 small onion, finely chopped

500g beef mince

5 garlic cloves, crushed

4 tbsp chilli powder

1 tbsp cumin

Salt and black pepper

500ml tomato passata

To serve:

Spring onions, chopped

Fresh coriander, chopped

Cheddar, grated

Avocado, chopped

Petunjuk

1 Preheat the oven to 220C/200C fan/gas mark 7. Pierce the skin of each sweet potato a few times with a fork. Place the sweet potatoes on a baking tray and bake for 30-45 minutes or until easily pierced with a fork.

2 Heat the coconut oil in a pan over a medium- low heat. Add the onion and cook for 5-6 minutes until softened.

3 Add the beef to the pan and cook until no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any fat from the pan.

4 Add the garlic and cook for 30 seconds, then stir in the chilli powder, cumin and some salt and black pepper.

5 Add the tomato passata and stir to combine well. Simmer for 10 minutes, stirring occasionally.

6 When the sweet potatoes are cooked, cut a slit down the centre of each and stuff with the chilli beef filling. 7 Top with spring onion, coriander, grated Cheddar and avocado to serve.