Loaded Sweet Potato with Chilli Beef & Hot Honey

Ingredients

Serves 1 · 5 min prep · 20 min cook

Method

1. 1

   Prick 1 medium sweet potato (250g) all over with a fork. Microwave on high 7-9 minutes until completely soft, or bake at 200C/400F for 45 minutes if you have time.

   ~10 min

2. 2

   Meanwhile, heat 1 tsp olive oil in a pan over medium-high. Add 120g lean (5% fat) beef mince and brown 3 minutes, breaking up.

   ~3 min

3. 3

   Stir in 1 small grated garlic clove, 1 tsp chilli powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and salt. Cook 1 minute.

   ~2 min

4. 4

   Add 2 tbsp tomato passata or a squeeze of tomato purée plus 2 tbsp water. Simmer 2 minutes until saucy.

   ~3 min

5. 5

   Split the cooked sweet potato open lengthways and fluff the flesh with a fork. Top with the chilli beef, 20g grated cheddar (let it melt), 1 tsp hot honey, and a few sliced spring onions.

   ~2 min

Chef Notes

If hot honey isn't to hand, mix 1 tsp honey with a pinch of chilli flakes and a drop of vinegar — it's a 20-second hack. Microwave is the way for weeknights; oven-baked is better but the time cost rarely earns its keep.

Allergens

Substitutions

Vegetarian: swap beef for 120g cooked black beans + extra spices. Dairy-free: skip cheese, add sliced avocado or a spoon of tahini. Low-FODMAP: use garlic-infused oil instead of fresh garlic.