Mexican Sweet Potato Bake

SERVES 4-6

• Gluten Free

• Can be made Dairy Free

INGREDIENTS

• 500g turkey OR beef mince

• 1 carrot

• 1 zucchini

• 1 large sweet potato

• 1 bottle of passata sauce

• A handful of cherry tomatoes

• Goats Cheese (omit if you want it completely dairy free)

• 1 Avocado

• Cumin

• Paprika

• Chilli flakes

• Cinnamon

• Olive oil

METHOD

1. Preheat oven to 200 degrees celsius.

2. Wash and chop sweet potato into thin circle shapes. Place on a lined baking tray and drizzle in olive oil and season with a sprinkle of cinnamon. Bake in preheated oven until cooked through - about 30 mins.

3. Mash avocado and set aside.

4. Begin preparing the mince mixture - grate carrot & zucchini and dice tomatoes.

5. Cook mince in olive oil. Once cooked through, add tomatoes, carrot and zucchini.

6. Add bottle of passata sauce to the mince mixture and season with spices - paprika, cumin and chilli flakes (as much as you like, I do about 2 tbsp of each).

7. Let mince mixture simmer on low heat until sweet potato is cooked.

8. Remove sweet potato from oven and begin assembling the bake.

9. Start with a layer of sweet potato on the bottom of a baking dish plus a few around the sides.

10. Pour mince mixture over the sweet potato and then top with the remaining sweet potato.

11. Add a crumble of goats on top (or normal cheese if you prefer) and then put the bake in the oven to crisp up and for the cheese to melt - about 10 mins.

12. Remove from the oven & serve with mashed avocado (you could also add some corn chips on the side for extra crunch)