- 4 x 300g orange sweet potatoes.
- Olive oil spray.
- 1 tsp smoked paprika.
- 1 tbsp extra virgin olive oil.
- 400g lean beef mince.
- 1 red onion, finely chopped.
- 1 garlic clove, crushed.
- 1 tsp ground coriander.
- 1 tsp ground cumin.
- 1 tsp dried oregano.
- 2 tbsp tomato paste.
- 100g cherry tomatoes, quartered.
- 1/4 small pineapple, peeled, diced.
- 1 tbsp finely chopped fresh coriander leaves, plus extra 1/4 cup leaves, to serve.
- 2 tbsp lime juice, plus wedges, to serve.
- 1 avocado.
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
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.
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.
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.
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.
Top sweet potatoes with salsa and avocado mixture. Sprinkle with extra coriander leaves.
Serve with lime wedges and enjoy!