Enchilada stuffed potatoes with fresh salsa topping
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Roasted, caramelised sweet potatoes stuffed with Mexican-style spiced mince, fresh salsa topping and drizzled with capsicum sauce to serve.
1. Set oven to 220°C. Halve sweet potatoes lengthways. Brush with oil, place on a lined oven tray, cut-side down. Bake for 20-25 minutes, or until tender. Set aside.

2. Dice onion and 2 celery sticks. Sauté in a large frypan with 1 tbsp oil over medium-high heat for 3-4 minutes, or until softened. Add beef mince and cook for a further 3-4 minutes, or until browned, breaking up lumps with a wooden spoon.

3. Add crushed garlic, 3 tsp paprika and 2-3 tsp cumin (to taste). Cook briefly then stir in crushed tomatoes. Simmer for 6-8 minutes and season with salt and pepper to taste.

4. Remove corn kernels from cob, dice cucumber and 1/2 capsicum. Slice chives and toss together in a small bowl. Dress with 2 tsp olive oil and 1 tsp vinegar if desired.

5. Chop remaining capsicum and celery, grate ginger to yield 1-2 tsp. Blend with 1 tbsp honey, 1 tbsp vinegar and 3 tbsp olive oil using a stick mixer. Season to taste with salt and pepper.

6. Slash each sweet potato, gently push down flesh with a fork. Top with beef mixture and fresh salsa topping. Drizzle with capsicum sauce and yoghurt to serve.

Notes:
Use regular ground paprika if preferred over smoked paprika, alternatively you can use a store-bought Mexican or taco spice mix.

Place fresh topping ingredients in separate bowls on the table for everyone to assemble their own potatoes. Works well with grated cheese or guacamole as well!
sweet potatoes 1kg
brown onion 1
celery sticks 2 + 1
beef mince 600g
garlic 2 cloves
crushed tomatoes 400g
corn cob 1
continental cucumber 1/2
red capsicum 1
chives 1/3 bunch
ginger 20g
natural yoghurt 1/2 cup

From your pantry:
olive oil + oil (for cooking), salt, pepper, smoked paprika, ground cumin, white wine vinegar, honey