Sweet Potato Bake
A few weeks ago I saw a picture on facebook of stuffed sweet potatoes, I have no idea who posted it or where to find it now but you may have seen something similar recently. Anyway, with that in mind I made these stuffed sweet potatoes, which actually weren't the best. They were really dry and needed lots of sour cream and avocado to make them palatable.
Although these were a miss, I was still keen on the sweet potato, mince, veggies idea so set to work making something similar without the so-dry-its-hard-to-swallow effect. My next attempt was a hit, so good in fact that i've made it consecutively for the last three weeks. This recipe ticks all the right boxes, it is super easy, tasty, quick and each serve size has over 3 serves of veggies in it. You can also prepare this dish over the weekend, or when you have move time, and during the week when you want to have it for dinner simple heat it up in the oven to melt the cheese. It's so good, you might also have to add it to your weekly repertoire!
What you need (serves 4-5):
1 medium (250-300g) sweet potato, diced
1 tablespoon olive oil
1 medium brown onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
500g beef mince
1 can chickpeas, drained (or I cooked 1 cup of dry chickpeas, to make around 2 cups cooked)
1 can tinned tomatoes
salt and pepper for seasoning
1.5 cup grated tasty cheese
What you do:
1. Put the diced sweet potato into a bowl and steam in the microwave for 7 minutes. If you are eating this dish for dinner tonight, also heat the oven to 180 degrees celsius.
2. While the sweet potato is steaming, heat a saucepan on the cooktop over medium heat. When hot, add the oil, onion and garlic. Cook until translucent, or about 5-7 minutes then add the sliced mushrooms and mince, and cook until the mince is browned.
3. When the sweet potato is soft, pour it into an oven-proof dish and roughly mash with a fork.
4. Back to the cooktop -when the mince is browned, add the tin of tomatoes, the chickpeas, and season well with salt and pepper. Let simmer for 10-15 minutes.
5. When the mixture is well cooked, turn off the heat and ladle the meat and chickpea mixture on top of the mashed sweet potato, then top with grated cheese.
6. Place in the oven for 15 - 20 minutes or until the cheese is melted.
7. Serve with a side salad, or some steamed corn, for a delicious and satisfying lunch or dinner.
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