Stuffed Sweet Potatoes with Walnut Mince
Sweet potatoes are so versatile, perfect for fries, curries, salads and even brownies! This recipe is a healthy twist on stuffed potatoes, which are usually full of greasy meat, thick sour cream and cheese, and are very heavy. It's a great option if you enjoy hearty meals but don't want to fill up on breads and fried food, and is packed with protein and plenty of other good stuff. You can even make a big batch of mince and use it on sandwiches and pasta, too!
Ingredients for the mince
- 2 tbs olive oil
- 1 brown onion, diced
- 2 tsp minced garlic
- 1 tsp chilli flakes (more or less, to taste)
- 1 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- Salt and pepper, to taste
- 1 x 400g tin lentils, drained
- 2 tbs tomato paste
- 100g walnuts, chopped into small pieces
- 4 sweet potatoes (any kind you like!)
- Green salad
Instructions for the mince
- Preheat oven to approximately 185 degrees Celsius and line a baking tray with baking paper.
- In a large frying pan, cook olive oil over a low heat for 1 minute.
- Add onion and continue to cook, stirring regularly for approximately 5 minutes.
- Add garlic, chilli, cumin, oregano, paprika, salt and pepper, and cook for a further 5 minutes, continuing to stir consistently.
- Add lentils, tomato paste and walnuts, and cook for a final 10 minutes, stirring every few minutes to ensure the mixture is well combined.
- Meanwhile, wash sweet potatoes thoroughly and using a sharp knife, cut down the middle (length ways) of each one, reaching about halfway down and leaving a 2-3cm on each end. Then, cut across each sweet potato a few times, without going too deep.
- Brush each one with oil, place onto prepared tray.
- Bake for approximately 30 minutes and remove from the oven. Remove some of the flesh to create the space where the mince will go. Place back in the oven and cook for a further 30-45 minutes, or until the inside of the sweet potatoes is completely cooked through.
- Remove the sweet potatoes, place mince inside each one (you can make more space if you like, too!), and serve with salad.