Ingredients
8 small sweet potatoes
1 brown onion, finely diced
2 sticks celery, finely diced
6 cloves garlic, minced
1/4 cup extra virgin olive oil
500g beef mince
400g can cherry tomatoes
2 tsp mixed dried herbs
2 tsp smoked paprika
1 tsp ground cumin
2 tsp brown sugar
1 tsp red wine vinegar
Sea-salt flakes and freshly ground black pepper
400g can four bean mix, drained
Sour cream, coriander, sliced green shallots, sliced red onion and lime wedges, to serve
Method
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Wrap sweet potatoes in foil, put in coals of a fire and cook for 1 hour (or bake in oven at 180°C fan-forced or 200°C conventional for 1 hour).
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Meanwhile, in a large saucepan, cook onion, celery and garlic in half of the olive oil, stirring, 5 minutes, then remove from pan. Add mince and remaining olive oil, and cook for 5 minutes until browned.
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Return vegies to pan, add tomatoes, herbs, spices, sugar and vinegar. Cook 15-20 minutes. Season generously, then stir in bean mix.
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Remove foil, then split sweet potatoes lengthways. Top with beef chilli, sour cream, coriander, shallots and onion. Serve with lime wedges.
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