Our Smoky Chipotle Ranch beef filling loaded into baked sweet potatoes, topped with a dollop of creamy yoghurt, tangy pickled red onions and fresh herbs. It’s the perfect balance of autumnal cosy cooking but doesn’t feel heavy.
Top tip - the chipotle beef filling is a great recipe to batch cook. Simply make double, then have it with rice one day, layered into a wrap the next, and pop the rest in the freezer - future you will thank you! The flavour gets even better as the sauce sits. If you don’t like coriander swap it for parsley or oregano.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
sweet potato 4
red onion 1 (sliced)
white wine vinegar 3 tbsp
beef mince 400 g
smoked paprika 1 tsp
dried oregano 1 tsp
ground cumin 1 tsp
tomato passata 200 g
Dr. Will's chipotle ranch dressing 4 tbsp
Greek yoghurt 4 tbsp
fresh coriander 1 handful (chopped)
Method
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 pickledred onions and fresh coriander.
