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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
To receive the latest recipes to use our Zacusca Chilli please fill out the form below.
