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
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).
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.
Return vegies to pan, add tomatoes, herbs, spices, sugar and vinegar. Cook 15-20 minutes. Season generously, then stir in bean mix.
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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