Spicy taco beef sweet potato with hot honey recipe

Roasting sweet potatoes helps bring out the flavour.

Anthea Malialis’ spicy hot honey sweet potato (Hannah Hughes/PA)

“Crispy sweet potatoes stuffed with spicy taco beef, cottage cheese, avocado and a drizzle of hot honey – absolute dinner goals!” says Anthea Malialis. “A twist on the viral chilli beef hot honey bowl with serious flavour.”

Spicy taco beef sweet potato with hot honey

Ingredients:

(Serves 2)

Prep: 15 minutes

Cook: 45-60 minutes

• 2 large sweet potatoes

• 2tbsp olive oil

• Sea salt

• 400g lean beef mince

• 25g taco seasoning

• 1tbsp tomato purée

• 1tsp paprika

• 1tsp garlic powder

• 1tsp adobo seasoning

• 1tbsp butter

• A handful of grated mozzarella

• 1 avocado, diced

• 300g fat-free cottage cheese

For the hot honey:

• 3tbsp honey

• ½tsp chilli flakes

• ¼tsp garlic powder

• ¼tsp paprika

To serve:

• Rocket leaves

• Chilli flakes

Method:

1. Preheat the oven to 200°C/180°C fan/gas mark six. Pierce the sweet potatoes all over with a fork. Rub them with olive oil and salt, then bake them for 45–60 minutes until soft. You can also air-fry them.

2. Meanwhile, in a pan over a medium heat, cook the beef until browned. Add the taco seasoning, tomato purée, paprika, garlic powder and adobo seasoning. Stir and cook for a few more minutes until combined and fragrant.

3. In a small bowl, mix all the hot honey ingredients together. Stir well. For easier drizzling, you can warm it in the microwave for five to 10 seconds.

4. Once the sweet potatoes are done, cut them open and add the butter and mozzarella. Pile on the beef filling, and top with diced avocado and the cottage cheese.

5. Drizzle generously with the hot honey and finish with rocket. Serve, adding extra chilli flakes if you like more heat.

(Ebury/PA)

Super Home Cook by Anthea Malialis is published in hardback by Ebury Press, priced £22. Photography by Hannah Hughes. Available now.