Moroccan Lamb Stuffed Sweet Potatoes

- lamb mince - peas - sweet potato - baby spinach

- tomato paste - yogurt - spices - garlic


Roast sweet potato.


Cut the sweet potatoes in half, drizzle in olive oil and season. Roast until tender.

Make lamb mixture.


Fry the ground lamb until browned. Add the spices, salt and pepper and tomato paste. Simmer and then add the spinach and peas.

Make garlic yogurt.


Add the coconut yogurt, garlic and salt to a small bowl. Whisk to combine.

Stuff the sweet potatoes.


Stuff each sweet potato half with the lamb mince. Top with garlic yogurt and fresh herbs to serve.


Store leftover lamb stuffed sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat before eating.