Delicious beef stuffed sweet potato with a vegetarian or vegan option.
4 small sweet potatoes, scrubbed and washed (regular potatoes work too)
4 medium carrots, 2 roughly chopped and 2 shredded
1/2 medium onion, roughly chopped
1 plum tomato, chopped
2 tablespoons plus 1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch of salt and pepper
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Olive oil low-calorie cooking spray
350g 5% minced beef (can substitute for soya mince for a more plant-based option)
30g chopped fresh coriander
Brown minced beef, chopped onion, carrot and garlic in a large frying pan over medium-high heat in the low-calorie cooking spray. Add the tomatoes, garlic, red wine vinegar, cumin, oregano and cayenne pepper and season as required.
Reduce heat to medium-low and cook for about 5 more minutes until the mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency and finally stir through the coriander.
While the meat is cooking, poke holes all over the sweet potatoes with a fork and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren’t soft enough, continue cooking 1-3 minutes more. Depending on the size of your microwave, you can either cook two at a time or fit them all in.
Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.
Spoon the cooked meat mixture over the sweet potatoes and add any extra desired toppings such as grated cheese, diced tomato, avocado, guacamole, or sour cream. These will be synned if you follow the Slimming World diet or alternatively check out my low syn and syn free dip options here.
For extra taste add some chopped up fried bacon on the top!
Keywords: Stuffed potato, jacket potato filling,