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Moroccan mince and baked sweet potatoes

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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