Sweet Potato Tacos
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
Preheat oven to 180C Fan-Forced. Line baking tray with baking paper. Prick sweet potatoes all over with a fork. Spray with olive oil & sprinkle all over with paprika. Wrap individually in foil. Place on tray and bake for 50 minutes or until tender.
Meanwhile, heat 2 teaspoons of oil in a frying pan over medium-high heat. Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add half the red onion, cook for 2 minutes or until softened. Add garlic, cumin and oregano and cook for 30 seconds or until fragrant. Add tomato paste and 1/3 cup of water. Cook, stirring, for 5 minutes or until the mixture thickens. Season and set aside, cover with foil.
Combine tomato, chopped coriander, half the lime juice, remaining onion and olive oil in a bowl. Season. Place avocado and remaining lime juice in a bowl. Mash until well combined. Season.
Remove and discard foil from sweet potatoes. Return to tray. Cut sweet potatoes in half (length ways) and spoon out filling, leaving a 1cm border. Fill with mince mixture. Bake for a further 5 minutes or until mince mixture is heated through. Top sweet potatoes with salsa and avocado mixture. Sprinkle with extra coriander leaves. Serve with lime wedges.