Ingredients (serving 4)
- 4 sweet potato
- 2 TBS chipotle sauce or 2TS diced chipotle (found in Albert Heijn)
- 150 g cheddar
- 150 g vegan mince
- 2 TBS smoked paprika
- 1 TBS ground cumin
- 2 avocado
- 1 lime (both juice and zest)
- 2 cloves of garlic
- 200 g crème fraiche
- Salt and pepper
- 2 spring onion
Pre-heat the oven to 200 degrees Celsius.
Wash the potatoes and bake them for about 45 – 60 min. They are done when you can stick a fork in with little to no resistance. You can cut them in half and bake them like so, then they will take about 30 minutes.
In the meantime, prepare the filling. Fry the mince on a medium high heat in some oil. Add the smoked paprika, cumin and chipotle to taste.
For the guacamole: mash the avocado using a fork. Finely mince the garlic and add too. Bring to taste with salt and pepper and lime juice. Add a little bit at the time (especially the lime juice) so you can taste what it does and adjust to your liking. The lime juice will prevent the guacamole from turning brown.
When the sweet potato is done, cut them in half and remove the inside. Leave 0,5 cm of sweet potato flesh on the inside to keep it sturdy (I did this wrong in the video and it turned to a mess)
Mix the removed sweet potato with the mince and half of the cheese. Put it back in the potato shells and add the remaining cheese on top. Grill in the oven until the cheese has melted.
Finish the potato’s with the spring onion (finely chopped), lime zest, some more chipotle and serve with the guacamole and crème fraiche.