Moroccan Lamb Stuffed Sweet Potato

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These Moroccan Lamb Mince Stuffed Sweet Potatoes have perfectly tender roasted sweet potatoes stuffed with a flavoursome Moroccan ground lamb mixture. They are the perfect comfort food and are a filling and satisfying dinner. 

Contents:

The subtle sweetness of the potato perfectly balances the saltiness and meaty flavours of the Moroccan lamb mince. This recipe is perfect for an easy weeknight dinner or are perfect to meal prep and reheat on nights where you don’t have much time for cooking. Some other delicious and easy dinners include my Greek Chicken Tray Bake, The Best Damn Vegan Chilli or my Butter Beans Casserole. 

What to Love About Moroccan Lamb Mince Stuffed Sweet Potatoes

This meal is full of flavour and the perfect balance of protein, healthy fats and complex carbohydrates to keep you feeling full and satisfied all night long. 

• allergy friendly – this recipe is completely gluten free, dairy free and nut free so perfect for anyone with these sensitivities or allergies. 
• paleo & grain free – for those following a paleo or grain free diet, this Middle Eastern inspired dish is for you. 
• minimal prep time – this is a great recipe for mid-week, as while the sweet potatoes take awhile to cook, there is really very little prep involved in making this recipe, taking only 15 minutes of hands on time. 
• only 14 ingredients – this delicious dinner uses just 14 ingredients that are easily found at your local grocery store. 

Ingredients Notes & Substitutions

For these delicious Moroccan sweet potatoes you will need a handful of easy to find ingredients. Below are any ingredients notes and possible substitutions. The full list of ingredient quantities can be found in the recipe card at the bottom of this post. 

• medium sweet potatoes – medium sized sweet potatoes have worked really well for this recipe. For a big appetite you can use large sweet potatoes, however they will take longer to roast so I would recommend par-boiling if using large sweet potatoes. 
• extra virgin olive oil – I use olive oil to coat the sweet potatoes before roasting and to grease the pan before frying the lamb mince. You can also use avocado oil for both of these uses. 
• ground lamb – also referred to as lamb mince in this post. 
• spice mixture – cumin seeds, turmeric and paprika make up the Moroccan seasoning for this dish. You could also swap these spices for a pre-made Moroccan spice mix. 
• fresh garlic cloves – you can swap the fresh garlic for jarred minced garlic – just use one teaspoon per garlic clove called for. Minced garlic is used both in the ground lamb mixture and in the garlic yoghurt. 
• frozen peas – frozen peas can be swapped for green beans cut into 2 centimetre lengths or zucchini diced small. 
• tomato paste – you will need a tablespoon of tomato paste for this recipe – it helps to add flavour and depth to the ground mince.   
• baby spinach – you can also use another leafy green like silverbeet (chard) or kale. 
• coconut yoghurt – use a natural, unsweetened coconut yoghurt. If you don’t mind dairy, then you can also use Greek yoghurt, natural yoghurt or sour cream. 
• sea salt and cracked black pepper – I have used sea salt flakes in this recipe. If using ground sea salt then be aware that it is more salty and therefore you will require less.
• fresh cilantro – also known as coriander. You can also use tarragon or fresh parsley in place of coriander.  

How to Make Moroccan Lamb Mince Stuffed Sweet Potatoes

This is a really simple dish to make and a good recipe to have on hand when you don’t have much time or energy to prep dinner. The sweet potato does take an hour or more to roast, depending on the size of your sweet potatoes, however this is hands off time where you can spend your time elsewhere. Follow my step-by-step guide for best results. 

Bake the Sweet Potatoes

First, preheat oven and then halve the sweet potatoes lengthways. Place the halved sweet potatoes on a parchment paper lined baking tray or sheet pan. Drizzle the sweet potatoes with olive oil, using a pastry brush or clean hands to coat the sweet potatoes evenly with olive oil. Season with salt and pepper and then place into the preheated oven to roast for one hour. 

Make the Moroccan Lamb Mince

While the sweet potato is about half way through baking, prepare the Moroccan lamb mince. To a large frying pan, large pot or dutch oven add a generous drizzle of olive oil and bring to a medium heat. Add the minced garlic and spices to the hot olive oil. Stir until fragrant and then add the ground meat. Break the lamb mince up and stir to brown. 

Once the lamb is browned, add the tomato paste and stir through. Next add the frozen peas and baby spinach and stir through, stirring occasionally until the spinach wilts. Turn off the heat and set the mince aside, covered with a lid to keep warm. 

Make the Garlic Yoghurt

Now it’s time to make the garlic yoghurt. Add the coconut yoghurt, minced garlic and a pinch of salt to a small bowl. Whisk or stir to combine and then set aside. 

Serve

​Once the sweet potato is baked, remove from the oven. Use a spoon and a fork to make an indent in the centre of the soft sweet potato flesh. 

To serve, stuff the centre of each sweet potato half with lamb mince, top with the garlic yoghurt and finely chopped cilantro. Serve hot. For extra veggies, serve with a side of green salad. 

Storage

This recipe is great for meal prep! If making ahead of time, make up each stuffed sweet potato and store in an airtight container in the fridge for up to 4 days. To freeze, store each made up sweet potato in an individual, freezer safe airtight container and freeze for up to 6 months. I would recommend freezing without the yoghurt and make up a fresh batch of garlic yoghurt before reheating. 

Store any leftovers in an airtight container, once cooled to room temperature, in the fridge for up to 4 days. 

Variations

• stuffed red pepper – halve 2 large red peppers and remove the pith and seeds. Follow the instructions for cooking the lamb first. Place the halved capsicums onto a parchment paper lined tray and stuff the halved capsicums with the mince. Top with grated parmesan cheese or cheddar cheese. Place into the oven to bake for 20 minutes, or until the capsicums are soft. 
• baked spud – par boil 4 large white potatoes. While the potatoes are boiling, follow the instructions to make the lamb mince. Once the potatoes are tender enough to be pierced with a fork, remove from the water and place onto a parchment paper lined tray. Use a sharp knife to cut a long slice lengthways down the centre and seperate with a spoon and a fork or two forks. Stuff with the cooked lamb mince and top with grated cheese if desired. Place into the oven to bake until the cheese is melted and golden.