Chili Stuffed Sweet Potatoes

I love chilli and I love sweet potatoes so why not have them together?! This is such a delicious and filling dinner, perfect for days when you’ve been crazy busy!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30 Approved.

4 large sweet potatoes
500g Lean Beef Mince
1 Onion, finely chopped
2 Cloves of garlic, crushed
1 Bell pepper, finely chopped
1 Beef tomato, diced
142g Tomato purée (1 small tin)
400g Tinned Chopped Tomatoes
1/4 cup of Frank’s Red Hot
1 tsp Chili powder
1 tsp Ground cumin
2 tsp Chipotle chilli flakes
Handful of fresh parsley
Coconut Oil

Method:

In a large pan heat 1 tbsp of coconut oil.
Add the onion and sauté for 1-2 minutes before adding in the garlic.
Next, add the mince and sprinkle with the chili powder and cumin, allow to cook for a 3-4 minutes until it starts to brown before adding in the pepper and fresh tomato.
Stir in the chopped tomatoes, hot sauce and the tomato purée. Finally add the chipotle and mix thoroughly through.
Bring to the boil, before reducing to a simmer for 10-15 minutes, until the sauce has reduced and the mince is fully cooked.
Take a fork and pierce the skins of the sweet potatoes, bake in the oven at 200°c/392°F for 30-40 minutes until cooked through or steam in your microwave for 10-12 minutes.
Once the potatoes are cooked to your liking, slit them down the middle, scoop out some of the potato.
Fill with chili sauce, sprinkle with some freshly chopped parsley and enjoy!