Loaded Sweet Potatoes

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

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 (for the beef) and cook for a further 2-3 minutes or until thickened. Turn off the heat.

Slice open the sweet potato lengthways, being careful not to go all the way through to the bottom. Season with salt and pepper. Spoon in some spiced 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 an oven tray lined with baking paper and bake in the oven for 5-6 minutes or until the cheese has melted.