INGREDIENTS:

(MAKES 10)

• 5 medium sweet potatoes

• 500g turkey mince (or any other mince)

• 1 large diced onion

• ½ cup frozen corn

• ½ cup diced capsicum

• 1 cup chopped spinach

• ½ tsp cayenne pepper

• 2 tsp paprika

• 1tsp tsp cumin

• 1 tbs tomato paste

• chopped parsley

• 1 cup chicken stock

• squeeze of lime

• salt and pepper, to taste

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METHOD:

1. Preheat oven to 175 degrees.

2. Roast sweet potatoes on a tray lined with baking paper for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.

3. Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.

4. Heat olive oil in a large pan until hot.

5. Add the onions and cook until browned (approx. 2 - 3 minutes) and then add turkey mince and capsicum. Stir well until all the turkey mince is broken up, cooked well and mixed with onion and corn.

6. Add garlic, cayenne pepper, paprika, cumin, lime and tomato paste. Stir well.

7. Add the corn and chopped spinach, followed by the chicken stock. Stir well, reduce heat and leave to simmer for approx. 15 minted or until all the liquid is soaked up.

8. Once the mixture has cooled down, scoop into the sweet potato skins and stop with mozzarella cheese.

9. Bake in the oven for a further 20 minutes or until the cheesy is completely melted.

10. Top with chopped parsley, salt, pepper and serve.