3 months ago
22
Step aside, jacket potatoes. There’s a new tuber in town, and it’s ready for a flavour upgrade.
Step aside, jacket potatoes. There’s a new tuber in town, and it’s ready for a flavour upgrade. Sweet potatoes are roasted until tender, then generously stuffed with sumac-spiced lamb mince. A final dollop of creamy yoghurt cuts through the richness, creating a simple dish that’s both comforting and exciting.
Ingredients
4 small sweet potatoes
2 tbsp extra virgin olive oil
400g lamb mince
85g (¼ cup) store-bought eggplant pickle
1 tbsp sumac, plus extra to serve
240g (1 cup) sheep’s milk yoghurt
1 small red onion, thinly sliced
60ml (¼ cup) pomegranate molasses
amaranth (or bitter leaves), to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional).
Step 2
Brush the sweet potatoes with one tablespoon of the oil, prick each one several times with a fork to prevent it from bursting and wrap in foil. Place on an oven tray and roast for 30 minutes, or until a fork or sharp knife can be inserted easily into the thickest part.
Step 3
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Add the lamb mince, season well with salt and pepper and cook for 10 minutes, or until crisp. Add the eggplant pickle and sumac and cook for a further 5 minutes.
Step 4
Carefully unwrap the sweet potatoes and slash open lengthwise. Top with the mince, a dollop of yoghurt, onion, a drizzle of pomegranate molasses, and amaranth leaves. Sprinkle with extra sumac to serve.
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