SerpApi.Org
“Crispy sweet potatoes stuffed with spicy taco beef, cottage cheese, avocado and a drizzle of hot honey – absolute dinner goals!” says Anthea Malialis. “A twist on the viral chilli beef hot honey bowl with serious flavour.”
Spicy taco beef sweet potato with hot honey
Ingredients:
(Serves 2)
Prep: 15 minutes
Cook: 45-60 minutes
2 large sweet potatoes
2tbsp olive oil
Sea salt
400g lean beef mince
25g taco seasoning
1tbsp tomato purée
1tsp paprika
1tsp garlic powder
1tsp adobo seasoning
1tbsp butter
A handful of grated mozzarella
1 avocado, diced
300g fat-free cottage cheese
For the hot honey:
3tbsp honey
½tsp chilli flakes
¼tsp garlic powder
¼tsp paprika
To serve:
Rocket leaves
Chilli flakes
Method:
1. Preheat the oven to 200°C/180°C fan/gas mark six. Pierce the sweet potatoes all over with a fork. Rub them with olive oil and salt, then bake them for 45–60 minutes until soft. You can also air-fry them.
2. Meanwhile, in a pan over a medium heat, cook the beef until browned. Add the taco seasoning, tomato purée, paprika, garlic powder and adobo seasoning. Stir and cook for a few more minutes until combined and fragrant.
3. In a small bowl, mix all the hot honey ingredients together. Stir well. For easier drizzling, you can warm it in the microwave for five to 10 seconds.
4. Once the sweet potatoes are done, cut them open and add the butter and mozzarella. Pile on the beef filling, and top with diced avocado and the cottage cheese.
5. Drizzle generously with the hot honey and finish with rocket. Serve, adding extra chilli flakes if you like more heat.
Super Home Cook by Anthea Malialis is published in hardback by Ebury Press, priced £22. Photography by Hannah Hughes. Available now.
