MEXICAN SWEET POTATOES
SERVES 2 PREP 20 MINS COOK 40 MINS
✦ 2 small orange sweet potatoes (500g), unpeeled
✦ 2 tsp rice bran oil
✦ 1 clove garlic, crushed
✦ 1 small brown onion, finely chopped
✦ 1 tsp Mexican chilli powder
✦ 1 tsp sweet paprika
✦ 1 tsp ground coriander
✦ 200g lean turkey mince
✦ 1 medium tomato, coarsely chopped
✦ 1 tbsp tomato paste
✦ ½ cup rinsed, drained canned no-added-salt red kidney beans
✦ 2 tbsp water
✦ ½ small red capsicum, sliced
✦ ½ small red onion, thinly sliced
✦ ¼ cup loosely packed fresh coriander leaves
✦ ½ small ripe avocado, mashed
✦ 1 lime, cut into wedges
1 Preheat oven to 180°C. 2 Prick sweet potato lightly all over with a fork. Rub with half the oil. Place sweet potato on a small oven tray. Bake 40 mins until cooked through.
3 Meanwhile, in a medium frying pan, heat remaining oil on medium. Cook garlic, brown onion, chilli powder, paprika and ground coriander 3 mins. Increase heat to high. Add mince. Cook, stirring, 5 mins until browned lightly. Stir in tomato, tomato paste, beans and water. Simmer, uncovered, 5 mins until thickened.
4 In a bowl, toss capsicum, onion and coriander leaves. Cut sweet potato in half lengthways. Top evenly with mince mixture, avocado and capsicum mixture. Serve with lime wedges.