Mexican Loaded Sweet Potato Bake

Serves: 6 | Cooking Time: 1 hr 10 mins

OrganicBox Ingredients

  • 500g Beef Mince
  • 1 Large Sweet Potato
  • 300g Cocktail Tomatoes
  • Fresh Coriander
  • 1 onion, diced (pantry box)
  • 2 cloves garlic, crushed (pantry box)
  • 1 cup grated cheese (pantry box)
  • 1 tbsp tomato paste (pantry box)

Pantry Ingredients

  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli flakes (optional)
  • ½ cup beef stock
  • Sour cream or Greek yoghurt to serve
  • Salt and pepper

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Dice the sweet potato into 2cm cubes and toss with olive oil, salt and pepper.
  3. Roast for 25–30 minutes, turning halfway, until tender.
  4. Meanwhile, cook the onion in a frying pan until softened.
  5. Add the garlic and cook for 1 minute.
  6. Add the beef mince and cook until browned.
  7. Stir through the tomato paste, cumin, paprika, ground coriander and chilli flakes.
  8. Pour in the beef stock and simmer for 5 minutes.
  9. Fold through the roasted sweet potato and half of the cocktail tomatoes.
  10. Transfer to a baking dish.
  11. Sprinkle with grated cheese if using.
  12. Bake for 15 minutes until bubbling and golden.
  13. Top with the remaining tomatoes and fresh coriander.

Serve with sour cream or Greek yoghurt and a simple green salad.

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