SERVES 4 PREP 25 MINUTES COOK 55 MINUTES
4 x 300g orange sweet potatoes Olive oil spray 1 teaspoon smoked paprika 1 tablespoon extra virgin olive oil 400g lean beef mince 1 red onion, finely chopped 1 garlic clove, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano 2 tablespoons tomato paste 100g cherry tomatoes, quartered ¼ small pineapple, peeled, diced 1 tablespoon finely chopped fresh coriander leaves, plus extra ¼ cup leaves, to serve 2 tablespoons lime juice, plus wedges, to serve 1 avocado
1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. 2 Prick sweet potatoes all over with a fork. Spray with oil. Sprinkle all over with paprika. Wrap individually in foil. Place on prepared tray. Bake for 45 to 50 minutes or until tender. 3 Meanwhile, heat 2 teaspoons oil in a frying pan over medium-high heat. Add mince. Cook, stirring occasionally, for 5 minutes or until browned. Add half the onion. Cook, stirring, for 2 minutes or until softened. Add garlic, ground coriander, cumin and oregano. Cook, stirring, for 30 seconds or until fragrant. Add tomato paste and ¹⁄³ cup water. Cook, stirring, for 1 minute or until mixture thickens slightly. Season. 4 Combine tomato, pineapple, chopped coriander, half the lime juice, and remaining onion and oil in a bowl. Season. Place avocado and remaining lime juice in a bowl. Mash until well combined. Season. 5 Remove and discard foil from sweet potatoes. Return to tray. Cut a slit lengthways in each without cutting all the way through. Open slightly. Fill with mince mixture. Bake for a further 5 minutes or until mince mixture is heated through. 6 Top sweet potatoes with salsa and avocado mixture. Sprinkle with extra coriander leaves. Serve with lime wedges. NUTRITION: (per serve) 2309kj; 19.4g fat; 4.6g sat fat; 31.5g protein; 54.6g carbs; 15g fibre; 76mg chol; 290mg sodium.