Loaded Chipotle Ranch Beef Sweet Potatoes

This recipe was created by Plate Up.

Our Smoky Chipotle Ranch beef filling loaded into baked sweet potatoes, topped with a dollop of creamy yoghurt, tangy pickled red onions and fresh herbs. It's the perfect balance of autumnal cosy cooking but doesn't feel heavy.

INGREDIENTS (serves 4):
4 sweet potatoes
1 red onion, thinly sliced
3 tbsp white wine vinegar
400g beef mince
1 tsp smoky paprika
1 tsp dried oregano
1 tsp ground cumin
200g tomato passata
4 tbsp Dr. Will's Chipotle Ranch Dressing
4 tbsp Greek Yoghurt
1 handful fresh coriander, chopped
Your preferred cooking oil/spray
Salt & pepper, to taste

METHOD:

1. Preheat the oven to 190C/170C fan. On a baking tray, prick the sweet potatoes with a fork all over, drizzle with olive oil and sprinkle with sea salt and massage it into the potatoes. Bake until soft and tender, 35 - 45 minutes (depending on the size of your sweet potato) - a knife should slip all the way through easily. 

2.  Thinly slice the red onion, add it to a bowl and sprinkle over the white wine vinegar (you could use red wine, cider or rice vinegar instead)  and a pinch of salt. Scrunch up the slices with your hands then set aside to pickle.

    

3. Heat a dash of oil in a pan over a medium heat. Add the beef mince, season and cook until starting to brown, around 7 minutes.

4. Stir in the smoked paprika, dried oregano, ground cumin and cook over a medium-high heat for 2 minutes. Reduce the heat, add the tomato passata and Dr. Will’s Chipotle Ranch Dressing, then leave to simmer for around 7 minutes. Adjust the seasoning to taste and add a splash of water to the pan if it needs it.

5. Remove the sweet potatoes from the oven, cut a slit in the middle with a knife, then load up with the chipotle beef. Finish with a dollop of yoghurt, the pickled red onions and fresh coriander. Tuck in and enjoy!