The Harvest

Ingredients

4-6 small sweet potatoes

500g lamb mince

1 tablespoon olive oil

2 teaspoons garlic, minced

1 teaspoons turmeric powder

1 teaspoon Smokey paprika

1 brown onion, minced

1 tablespoon Almonds or pine nuts

1 tablespoon Sultanas

1 tablespoon parsley, minced

1 tablespoon oregano, dried or fresh minced

1 lemon

100g parmesan cheese

80g sour cream

2 avocados

Method

Preheat oven to 200 degrees

Prepare a baking tray by lining it with baking paper. Wash and cut your sweet potatoes in half lengthways. Place cut side up on your tray, rub with oil and bake for 30 minutes until tender

Meanwhile in a pan over a medium heat add olive oil then garlic and onion, cook for 5 minutes until tender, add lamb mince in batches cook out each batch until all lamb has been cooked.

Next add turmeric, paprika, parsley, oregano, almonds or pine nuts and Sultanas and cook for another 5 minutes until combined, then transfer into a large mixing bowl.

Using a spoon carefully scoop out the centre of your baked sweet potatoes and transfer it into your lamb mince, mix well.

Using a spoon transfer the lamb mince back into your sweet potato pockets, top with grated cheese and bake for 10 minutes until cheese has melted .

Serve with avocado and sour cream .

Stuffed sweet potato Guy Turland

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Join the discussion 4 Comments

  • Ele says:

    Hi – I don’t understand this recipe. It says pine nuts in the heading but there is nothing in the ingredient list or in the recipe instructions?

    • Guy Turland Guy Turland says:

      Hey Ele

      Pine nuts are in there down towards the bottom of the ingredients …. let us know how you go and if you’ve got any more questions ? feel free to contact us 🙂 …

      Thanks

      Guy

      • Ele says:

        How weird Guy, checked again and not on my page, in ingredients or method. This is on an iPad so I’ll look on my mac tomorrow. I just guessed anyway and used them instead of the almonds listed, and I’m a little heavy on spices – it was spectacular!! Such a tasty meal, thank you 🙂

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