HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef & Veggie Loaded Sweet Potatoes
Cheesy Beef & Veggie Loaded Sweet Potatoes

Cheesy Beef & Veggie Loaded Sweet Potatoes

with Sour Cream

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Hearty and simple, this combination of sweet potato, delicious beef mince, melty cheese and a lovely dollop of sour cream with fresh veg will put a smile on everyone’s dial.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyMedium

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

800 g

sweet potato

2 clove


1 unit


1 unit

roma tomato

1 unit


1 unit


1 block

Cheddar cheese


1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

beef mince

1 sachet

Souk Market spice blend

(May be present Gluten)

1 sachet

tomato paste

1 tub

sour cream


Not included in your delivery

olive oil

½ tsp


¼ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2330 kJ
Fat25.9 g
of which saturates13 g
Carbohydrate38.3 g
of which sugars19.6 g
Dietary Fibre0 g
Protein38.3 g
Cholesterol0 mg
Sodium519 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Prick the sweet potato all over with a fork and place in the microwave for 8-10 minutes. Tip: If you don’t have a microwave, the sweet potatoes will take an extra 15-20 minutes to cook in the oven. Remove from the microwave and set aside to cool slightly. Tip: Don’t worry if your potatoes are slightly under done as they will continue cooking in step 5!


While the sweet potato is in the microwave, preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Grate the zucchini. Grate the carrot. Grate the Cheddar cheese. Finely dice the cucumber and Roma tomato.


Heat a large frying pan over a medium-high heat. Add the pine nuts to the pan and cook, stirring regularly, for 3-4 minutes, or until golden and toasted. Remove from the pan and set aside.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the souk market spice blend, salt (use suggested amount) and a good pinch of pepper and stir through. Add the tomato paste, zucchini, carrot and water (check ingredients list for the amount) and cook for a further 2-3 minutes, or until thickened. Remove from the heat.


While the beef is cooking, slice the sweet potato open lengthways, being careful not to slice all the way through. Season well with salt and pepper. Tip: You can rub butter on the sweet potato for some extra flavour if you like . Spoon in some of the beef mixture and top with some grated Cheddar cheese. Tip: You can use a spoon and remove some of the sweet potato flesh to make room for more beef if you like. Place the sweet potatoes on the oven tray lined with baking paper and bake in the oven for 5-6 minutes, or until the cheese has melted.


Divide the cheesy beef & veggie loaded sweet potatoes between plates. Serve any excess mince on the side. Top with a dollop of sour cream, cucumber and Roma tomato. Sprinkle over the pine nuts.