Your leftovers can take a healthful transformation with these jacket sweet potato sloppy joes, which taste just as good as they look. Containing carrots, capsicum, celery and of course sweet potatoes, they will be sure to fuel you up for the day with a good dose of carbs, fibre and vitamins.
- 1 tbsp olive oil
- 1 small onion (80 g), chopped finely
- 1 clove garlic, crushed
- 1 small carrot (70 g), chopped finely
- 1 small red capsicum (150 g), chopped finely
- 1 stalk celery (150 g), trimmed, chopped finely
- 500 g lean beef mince
- 1 tbsp mild American-style mustard
- ½ cup (140 g) tomato sauce
- ⅓ cup (80 ml) beef stock
- 6 small orange sweet potatoes (1.5kg)
- ⅓ cup (35 g) pizza cheese
- ⅓ cup micro parsley
Heat oil in a large saucepan over medium-high heat; cook onion, garlic, carrot, capsicum and celery, stirring, for 5 mins or until vegetables soften. Increase heat to high; add beef and cook, stirring, for 5 mins or until browned.
Add mustard, sauce and stock to pan; cook, stirring, for 10 mins or until sauce thickens. Season to taste.
Scrub sweet potatoes; pierce all over with a fork. Wrap separately in plastic wrap; microwave on high (100 per cent) for 10 mins or until tender. Cool for 5 mins; remove and discard plastic wrap.
For each sweet potato, cut a 2 cm deep slit lengthways from one end to the other. Using a tea towel, gently squeeze the base of each sweet potato to open the top. Place on a foil-lined oven tray. Sprinkle sweet potatoes with cheese; place under the grill for 3 mins or until cheese is melted.
Top sweet potatoes with beef mixture and parsley; serve.
TIP This recipe is an excellent way to use up leftover bolognese sauce or taco meat.