Loaded Chipotle Ranch Beef Sweet Potatoes

Cook the sweet potatoes

• Preheat the oven to 190C/170C fan.
• On a baking tray, prick the sweet potatoes with a fork all over, drizzle with olive oil and sprinkle with sea salt and massage it into the potatoes.
• Bake until soft and tender, 35 - 45 minutes (depending on the size of your sweet potato) - a knife should slip all the way through easily.
• While they bake, make the the pickled red onion and filling.

Make the pickled red onion

• Thinly slice the red onion, add it to a bowl and sprinkle over the white wine vinegar (you could use red wine, cider or rice vinegar instead) and a pinch of salt. Scrunch up the slices with your hands then set aside to pickle.

Make the chipotle beef filling

• Heat a dash of oil in a pan over a medium heat.
• Add the beef mince, season and cook until starting to brown, around 7 minutes.
• Stir in the smoked paprika, dried oregano, ground cumin and cook over a medium-high heat for 2 minutes.
• Reduce the heat, add the tomato passata and Dr. Will's Chipotle Ranch Dressing, then leave to simmer for around 7 minutes. Adjust the seasoning to taste and add a splash of water to the pan if it needs it.

Load up the baked sweet potatoes

• Remove the sweet potatoes from the oven, cut a slit in the middle with a knife, then load up with the chipotle beef.
• Finish with a dollop of yoghurt, the pickled red onions and fresh coriander.
• Tuck in and enjoy!