Since Mark’s been having so much success with recipes he’s found online with the BBC Good Food website, I decided to see what I could find online and I wound up with this Nigel Slater recipe which was published in The Guardian. It’s not a quick recipe, but it’s not too tricky. Fiddly, more than anything.
Bake a sweet potato in the oven. As it’s cooking, fry some lamb mince, then some onion, a chopped red chilli and some garlic. We threw in some spices too – cumin, coriander and nutmeg as suggested. Then put this in a mixing bowl and spoon the (now cooked) sweet potato out of its skin and into the bowl. Mix it all up, then add the mixture back into the potato skin and bake for another 15 – 20 minutes.
We dished it up with some peas (and a glass of wine for company). It’s fiddly handling the hot potatoes, and all too easy to tear the potato skins, but you can’t really go wrong with lamb and sweet potatoes. Even if it looks messy, it tastes good.