Moroccan mince and baked sweet potatoes

Discussion in 'SW Sizzling Summer Recipes' started by rhubarbie, 17 May 2011 Social URL.

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  1. rhubarbie

    rhubarbie Full Member

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    So this is another adapted recipe of mine and it's REALLY nice. It's a good alternative to spag bol or chilli. I was fed up of repeating the same mince recipes and this was the result!

    Serves 4 - approx 1 syn per portion


    4 medium sweet potatoes
    2 tsp paprika
    1 tsp salt
    Fry light

    3 cloves of garlic
    2cm piece root ginger
    1 red onion
    28g sultanas (around 2 tablespoons ish) (4 syns)
    2 sticks of celery
    400g lean steak mince
    1 beef stock cube
    3 tsps medium curry powder
    Half tsp chilli flakes
    Half tsp cinnamon
    1 tbsp tomato puree (0.5 syns)
    1 tin chopped tomatoes
    A small cupful of frozen peas
    Small handful of mint
    Small handful of coriander
    Salt and pepper to season

    For the sweet potato:

    1) Pre-heat oven to 200 degrees.
    2) Clean and lightly prick medium sized sweet potatoes (1 per person).
    3) Spray a small oven tray with fry light. Lightly spray potatoes with fry light and then dust with salt and paprika.
    4) Bake for 1 hour until the potato is soft.

    For the mince:

    1) Finely chop onion, garlic, ginger, celery and lightly fry in Fry Light unil soft.
    2) Add sultanas and fry for 2 minutes.
    3) Add mince, beef stock cube and spices and brown.
    4) Add tomato puree and chopped tomatoes, along with the frozen peas and simmer for 10 minutes. Season if required.
    5) Chop and stir in the herbs before serving on top of the baked sweet potato (can also be served with rice or cous cous).
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