Baked sweet potato with minced meat

Ingredients

• 4sweet potatoes
• 1 tbspolive oil
• 10cherry tomatoes
• ½cucumber
• 150 gfeta
• 200 mllight soured cream
• 2 tbspchopped fresh coriander or other herbs
• ½ tspsalt
• ½ tspground black pepper
• 400 gminced meat
• 2 tbspneutral oil, for frying
• 4jalapeños

Instructions

1. 1

   Bake the sweet potato

   Wash the sweet potatoes and cut them into slices 5 cm thick. Arrange them on a baking tray lined with baking paper and brush with the olive oil. Season with salt and pepper, then bake at 220°C for about 30 minutes, until tender.

2. 2

   Make the salad

   Halve the cherry tomatoes and dice the cucumber. Combine them with the crumbled feta.

3. 3

   Mix the soured cream

   Stir the chopped herbs into the soured cream. Season to taste with salt and pepper.

4. 4

   Brown the meat

   Fry the minced meat in the neutral oil over a high heat, in two batches, until browned. Season with salt and pepper. Return all the meat to the pan and keep it warm until serving.

5. 5

   Slice the jalapeños

   Cut the jalapeños into thin slices.

What is baked sweet potato with minced meat?

This is a simple, internationally inspired dinner built around baked sweet potato and browned minced meat, with a fresh salad and creamy topping. The combination brings together the potato’s mild sweetness, savoury meat and salty feta.

In this version, thick slices bake until tender rather than being served whole. The tomato, cucumber and herbs add freshness, while sliced jalapeño gives the plate a sharper edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 28g protein, 27g carbs, 28g fat.

The sweet potatoes provide most of the carbohydrates, while the minced meat contributes protein and the olive oil, frying oil, feta and soured cream contribute much of the fat. For a more balanced plate, add a generous portion of leafy vegetables alongside the toppings.

Choosing the ingredients

Sweet potatoes: Choose potatoes that are firm and similar in size so their slices cook at roughly the same pace. Cut them evenly into 5 cm slices.

Minced meat: The recipe uses 400 g and does not specify a type, so use the kind you prefer. Browning it in two batches helps it colour rather than steam.

Toppings: Feta adds a salty note to the tomato and cucumber, while light soured cream and herbs make a cool, tangy accompaniment.

Getting tender, browned slices

Spacing: Lay the sweet potato slices on the lined tray in a single layer. Crowding can trap steam and make it harder for the surfaces to bake evenly.

Doneness: After about 30 minutes at 220°C, check a slice with a knife. It should pass through the centre easily; if it still feels firm, give the tray a little longer.

Browning the minced meat

Hot pan: Heat the pan well before adding the meat, and cook it in two batches as directed. Too much meat at once can release moisture and prevent good browning.

Keeping warm: Once both batches are browned, return the meat to the pan and keep it warm until the sweet potatoes are ready. Season it with salt and pepper as specified.

Making the fresh toppings

Salad: Halve the cherry tomatoes and dice the cucumber so they are easy to spoon over the potato. Crumble the feta into the mixture rather than leaving it in large pieces.

Herb cream: Stir the chopped coriander or other herbs into the soured cream, then season to taste. Slice the jalapeños thinly so diners can distribute their heat as they like.

Serving the dish

Timing: The sweet potatoes take about 30 minutes to bake within the recipe’s 60-minute total time, leaving time to prepare the toppings and brown the meat. Make the salad and herb cream while the slices are in the oven.

On the plate: Serve the hot sweet potato with minced meat, tomato-cucumber salad, herbed soured cream and jalapeño. A simple leafy salad can add another fresh element if you want one.

Recipe notes & tips

• Cut the sweet potato slices evenly so they finish baking at about the same time.
• Arrange the slices in a single layer on the lined tray.
• Brown the minced meat in two batches to help it colour well.
• Crumble the feta over the salad just before serving.
• Keep the jalapeño slices separate so everyone can choose how much to add.
• Taste the herb cream after mixing and adjust its salt and pepper to suit.

Variations

• Change the herbs: Use another fresh herb in place of coriander for a different flavour.
• Adjust the heat: Serve fewer jalapeño slices for a milder plate.
• Use another mince: Choose a different type of minced meat to suit your preference.
• Add leafy greens: Serve the finished dish with a simple green salad.
• Make the topping tangier: Add extra soured cream at the table if you like a creamier finish.

Common mistakes to avoid

• Uneven slices: Cut the sweet potatoes to a consistent 5 cm thickness so they cook evenly.
• Crowded tray: Spread the slices out in one layer to help them bake rather than steam.
• Undercooked centres: Check a slice with a knife and bake longer if it is still firm.
• Overloaded pan: Fry the mince in two batches so it has room to brown.
• Unseasoned toppings: Taste the herb cream and season it with salt and pepper before serving.

How to store

Store leftover sweet potato, meat, salad and soured cream separately in covered containers in the fridge and use within 2 days. Reheat the sweet potato and meat until piping hot; serve the salad and soured cream cold.

Frequently asked questions