Sweet Potato Taco Boats

Taco night is a regular occurrence in my household. We love the flavours of a good taco/burrito and its always a bit of fun putting them together (and hoping they don’t crash and break apart mid-way through eating them). This recipe combines the flavours of tacos with the gorgeous sweet flavours of roasted sweet potato. You can add any other of your favourite taco toppings even if they’re not mentioned here. Get creative with this one!

Ingredients
2 medium sized sweet potato (try and get them about the same size)
1 teaspoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon black pepper seeds
1 teaspoon chilli powder or two chillies, sliced
200 grams beef mince
Salt to taste
Fresh spinach and rocket (to serve)
Sour cream (to serve)
Spring onion (to serve)

Method
Preheat oven to 200C
With a fork, prick holes in the sweet potatoes and then cover in oil
Roast sweet potatoes for 30-45 minutes, depending on the thickness of the sweet potatoes
Combine smoked paprika, ground coriander, cumin seeds, black pepper and chilli powder to a mortar and pestle and lightly grind until aromatic (note – if you’re using fresh chilli, don’t add this to the mortar and pestle, instead, add this when you cook the mince)
In a saucepan, heat a little more oil and add the mince
After a minute or two, add the spices and combine
Cut the sweet potatoes length ways, only through half of the thickness and separate a little to make an opening for the mince and other toppings
Add a few tablespoons of mince, followed by sour cream and spring onions
Serve with spinach and rocket