A delicious and filling dinner, these Moroccan Lamb Mince Stuffed Sweet Potatoes only take 15 minutes of hands on time. It tastes absolutely delicious with a slight sweetness from the baked sweet potatoes and robust flavour from the spices.
Place the halved sweet potatoes on a baking tray and drizzle with olive oil. Rub the oil over the sweet potatoes so they are evenly coated. Place in the oven for approximately 1 hour or until soft when tested in the centre with a fork. Cooking time will vary depending on the size of the sweet potatoes.
Add a generous drizzle of olive oil to a large frypan or dutch oven on a medium heat. Once heated, add turmeric, cumin seeds, paprika and minced garlic to the pan and stir until fragrant. Add the lamb mince to the frypan, breaking up with a metal or wooden spatula, and stirring until browned.
Add in the tomato paste and stir through.
Add the peas and baby spinach, stirring through. Once the spinach has wilted turn the heat off and cover until the sweet potatoes are ready.
To make the yoghurt, add the yoghurt, minced garlic and salt to a small bowl. Stir to combine and set aside.
Once the sweet potatoes are ready, remove from the oven. Slice them down the middle, using a spoon and a fork to seperate.
Stuff each sweet potato with the lamb mince, top with garlic yoghurt and finely sliced cilantro and serve.