Fiery loaded sweet potatoes with Zacuca Chilli or Zacusca Eggplant


Who doesn’t like a bit of spice in their lives sometimes? And when you pair it with the warmth and creaminess of sweet potatoes, it’s a match made in heaven.

And for your kids, you can even swap Zacusca Chilli with Zacusca Eggplant and you’ve got yourself a delicious, nutritious comfort food for all the family to enjoy!

So here it goes:

 

Fiery Loaded Sweet Potatoes with Zacusca Chilli

Who doesn’t like a bit of spice in their lives sometimes? And when you pair it with the warmth and creaminess of sweet potatoes, it’s a match made in heaven.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 500g pork mince (or you can use beef or meatless if you prefer)
  • 1/2 can sweet corn kernels
  • 1/2 jar Zacusca Chilli or Zacusca Eggplant
  • 1 small chopped brown onion
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Greek yogurt
  • 1 ripe avocado
  • 1/2 packet burrito seasoning
  • 1kg gold sweet potatoes (or 4 large sweet potatoes)
  • salt and pepper to taste
  • 200g grated tasty or mozzarella cheese
  • 1 small red capsicum diced
  • 1 tsp lemon juice (optional)
  • 1 handful leafy mix

Method
 

  1. In an oven safe dish, place the gold sweet potatoes whole, unpeeled and uncut. Drizzle with 1tbsp of extra virgin olive oil and season with salt and pepper.
  2. Place the potatoes in a preheated oven at 180 degrees C fan forced or 200 degrees C conventional and bake for about 45 minutes or until cooked through.
  3. Meanwhile, in a hot frying pan, heat up 1 tbsp of olive oil and add the mince. Fry off until brown, then add the chopped brown onion and the diced capsicum. Mix them all through and add 1/2 packet of burrito seasoning. Cook until the capsicum and onion are soft and fragrant, stirring to prevent it from sticking to the bottom of the pan.
  4. Once the potatoes are cooked through, cut a slit in the middle of each potato, being careful not to cut all the way to the bottom. This is where the stuffing will be going. Using a spoon, fill the potatoes with the mince and top with grated cheese. Place back in the oven for about 10 minutes until the cheese melts and becomes golden brown.
  5. In the meantime, make your guacamole. In a mortar and pestle, place one ripe avocado and mash until creamy. Season will salt and pepper and 1 tsp of lemon juice if desired.
  6. Start plating by making a bed for our potatoes out of leafy mix. Place 2 loaded sweet potatoes or a larger one, mine were quite thin so I used 2 for each adult serve and 1 for each child. Top with a good dollop of Greek yogurt, guacamole and Zacusca Chilli. I used lots of Zacusca Chilli cause I like spice, but for the kids I used Zacusca Eggplant instead. Scatter some crunchy sweet corn kernels and you’ve got yourself a new family comfort food.

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