Smoky Beef Chilli Sweet Potatoes
This recipe has all the flavours you crave from a Mexican meal, minus the unhealthier parts. Its great for leftovers and a really delicious and easy way to get some of your 5 a day. The smoky beef chilli goes so well with the sweetness of the sweet potato, while cooling sour cream and salty cheese add more layers of flavour. This is great for batch cooking and a healthy comforting recipe everyone will love. I’ve included recipes for my guacamole, tomato salsa, and homemade garlic paprika tortillas which also work really well with this recipe.
(Serves 4)
1. Rub four sweet potatoes with a little olive oil, sprinkle with sea salt flakes and freshly ground black pepper and bake at 180C fan/200C for 45-50 minutes until soft.
2. Meanwhile, make the chill. Fry 500g lean beef mince in a large pan over a high heat with 1 tbsp oil. You want to get the beef really nice and crispy and brown for extra flavour so spend a good 10 minutes on this step, not stirring too frequently.
2. Next add a chopped onion and two chopped red peppers. Fry for 5-6 minutes until slightly softened. Lower the heat to medium and add 3 crushed garlic cloves, 1 tbsp tomato puree, 1 tbsp cumin, ground coriander and smoked paprika, 1 heaped tsp of oregano and 1/2 tsp chipotle chilli flakes and 1/4 tsp hot chilli powder. Stir well for a few minutes until the spices smell fragrant.
3. Add a drained and rinsed can of kidney beans and 400ml hot beef stock. Stir, add 10g 70% dark chocolate, 1 tsp marmite, 1 tsp soy sauce and a good splash of Worcester sauce. Turn the heat down to a simmer and leave uncovered for 10-15 minutes until thickened slightly.
5. When the potatoes are ready, cut in half and spoon in the beef chilli. Top with some grated cheddar cheese, a big dollop of sour cream and extra coriander and sliced coriander if using.
(Also delicious with homemade guacamole, tomato salsa and air fried tortilla chips. My recipes for these are below).
For the guacamole, mash two ripe avocados in a bowl with the zest and juice of two limes, a finely chopped red chilli, half a finely chopped red onion and a large handful of chopped coriander. Give it a season and taste and set aside. This can also be done in the food processor but I prefer the chunkier texture when it is done by hand.
For the tomato salsa, add 250g chopped cherry tomatoes to a bowl with the juice of a lime, the other half of the finely chopped red onion, a handful of coriander leaves and 1/4 tsp of sugar. Season well and taste.
For the tortilla chips, cut wholemeal tortilla wraps into triangles, brush with a little oil, sprinkle over some garlic granules, smoked paprika and salt and air fry for 7-8 minutes at 180C until crispy. Or bake in the oven at 180C for 10-15 minutes until crispy.