Moroccan Mince Stuffed Sweet Potato (HC)
Ingredients
1 medium sweet potato (yam)
1 tsp of olive oil
½ garlic clove
½ onion
100g (3½ oz) of lean mince, beef or any meat/vegetarian option
4 mushrooms
½ pepper (bell pepper)
1 tbsp of harissa paste (or to taste) (0.75 Aus tbsp – 15ml)
1 tbsp of tomato puree (tomato paste) (0.75 Aus tbsp – 15ml)
150g (¾ cup)(5¼ oz) of tinned tomatoes
3 tbsp of chickpeas (garbanzo beans) (2.25 Aus tbsp – 45ml)
Instructions:
Start by preheating the oven at 200 degrees Celsius (400 degrees Fahrenheit/Gas Mark 6).
Prick the potato with a fork, then pop into the oven and roast for around 45 mins.
Now prepare the mince filling.
In a frying pan add some olive oil, sliced garlic, onion and lean mince.
Sauté until the mince has browned. Drain off any excess juice.
Now add in the sliced mushrooms and peppers (bell peppers).
Cook for a few mins then add in the harissa paste, tomato puree (tomato paste), tinned tomatoes and chickpeas (garbanzo beans).
Now allow to simmer on a medium heat until the potato is ready.
Just before serving, taste test add more seasoning if needed.
Take the potato out of the oven, slice in half and add the mince mixture in between. Then enjoy!
