Spicy taco beef sweet potato with hot honey recipe

By PA

“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.”

Ingredients:(Serves 2)Prep: 15 minutesCook: 45-60 minutes

2 large sweet potatoes2tbsp olive oilSea salt400g lean beef mince25g taco seasoning1tbsp tomato purée1tsp paprika1tsp garlic powder1tsp adobo seasoning1tbsp butterA handful of grated mozzarella1 avocado, diced300g fat-free cottage cheese

For the hot honey:3tbsp honey½tsp chilli flakes¼tsp garlic powder¼tsp paprika

To serve:Rocket leavesChilli 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. Photography by Hannah Hughes. Available now.