Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 small onion, diced (approx. 4 oz / 115g)
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ cup water or beef broth

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape.
  3. Rub the skins with 2 tbsp olive oil and season with salt and pepper.
  4. Place on a parchment-lined baking sheet and roast for 30–40 minutes, or until the skin is taut and a knife slides into the center with zero resistance.
  5. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  6. Add the ground beef, breaking it apart with a spoon. Cook until browned and no pink remains.
  7. Stir in the diced onion and garlic, sautéing for 3–4 minutes until the onions are translucent and aromatic.
  8. Stir in the chili powder, cumin, and smoked paprika.
  9. Pour in the water or beef broth to deglaze the pan, simmering for 2 minutes until the liquid has reduced into a thick glaze.