Feeling HUNGRY!
Check out this recipe for: Sweet Potato Boats with Chilli Con Carne
My friend Hannah says, “These sweet potatoes with Chilli Con Carne are my favourite thing to eat after a big workout or run. They have a great balance of carbs, protein and fats! They’re also ideal for meal prepping for the week ahead”.
For A Tasty Smorgasbord of Fritters, Buttery Things, Beer, and Some Creativity With Vegetables check out more of Hannah’s creations at: The Swirling Spoon
Sweet potato boats with chilli con carne
Serves: 4
Ingredients
For the boats
- 4 individual-sized sweet potatoes, rinsed
- 1 onion, diced
- 1 carrot, diced
- 1 red capsicum, diced
- 500g lean beef mince*
- 1 tbsp dried oregano
- 1 tsp raw sugar
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder (or to taste)
- 1 tbsp tomato paste
- 700ml tomato passata/sugo
- 1 zucchini, diced
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
For the coconut-coriander topping (optional)
- 270ml can coconut cream, chilled overnight in the fridge
- 2 tbsp finely chopped fresh coriander
- Juice of ½ lemon
*vegetarians/vegans can replace with two cans of drained beans, such as kidney beans and lentils.
Method
- Preheat the oven to 200C and line a baking tray with baking paper. Poke the sweet potatoes all over with a fork, sprinkle with salt, and bake for 1.5 hours or until very soft in the middle. After 30 minutes of baking you can start making the chilli con carne.
- Place a large stovetop casserole dish on the stove over medium heat and add 1 tbsp oil.
- Fry the onions until they are just beginning to soften. Add salt and pepper to taste, and then add the carrot and capsicum and fry for a couple more minutes or until fragrant and beginning to soften.
- Add the beef mince (or beans, if using), dried oregano, raw sugar, paprika, ground cumin, ground coriander, chilli powder, tomato paste, and additional salt to taste. Stir to combine and cook until the beef is nearly cooked through – around 5 minutes.
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- Add the tomato passata, zucchini and garlic, and stir to combine. Turn heat down to low and simmer until the sweet potatoes are ready or for at least 30 minutes.
- Meanwhile, to make the coconut-coriander topping, add the coconut cream, chopped coriander and lemon juice into a small bowl and mix until combined.
- Remove the sweet potatoes from the oven, and slice them down the middle lengthways, without slicing all the way through to the bottom. Gently force them open and spoon in the chilli con carne.
- Dollop the coconut-coriander topping over the top.
Notes
- Any leftovers can be stored in the fridge separately and constructed when ready to eat.
- If time doesn’t permit baking the whole sweet potatoes, you can boil and mash them or sub them out for rice or cous cous.
Recipe by Hannah Whitfield | The Swirling Spoon
