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All the flavours of a cheeseburger served in a fluffy baked sweet potato with a tangy burger sauce. Black beans are stirred through the beef mince for extra fibre within this family favourite.
Stuffed sweet potatoes
Burger sauce
1.
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes all over with a fork, place them on a baking tray, and bake until soft all the way through (45–60 minutes). To save time, microwave the potatoes on high for 8–10 minutes, turning them halfway through, until soft. You may need to cook them in batches depending on your microwave. Transfer to a baking tray and bake for a further 10 minutes to crisp the skins.
2.
Meanwhile, cook the beef mince and onion in a large non-stick frying pan over a medium-high heat, breaking up the mince with a spoon. Cook until browned and cooked through (6–8 minutes). No oil is needed.
3.
Stir in the black beans, ketchup, mustard, gherkins, garlic granules and paprika. Cook for a further 2-3 minutes, stirring occasionally, until the mixture is piping hot.
4.
Mix the burger sauce ingredients in a small bowl.
5.
Cut each sweet potato open lengthways and fluff the flesh with a fork. Divide the beef mixture between the potatoes, sprinkle with the cheese and return to the oven until melted (2–3 minutes).
6.
Drizzle with the burger sauce and serve with the lettuce and tomatoes.
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Storage information
Allow the beef mixture and sweet potatoes to cool, then refrigerate separately in covered containers within 2 hours of cooking. Use within 48 hours. The beef mixture can be frozen for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout. Only reheat once. Store the lettuce, tomatoes and burger sauce separately.
Tip
For a lower-carbohydrate option, use 4 large peppers instead of the sweet potatoes. Halve and deseed the peppers, then roast for around 20 minutes until beginning to soften. Fill with the beef mixture and return to the oven until piping hot.
Cost-saving tips
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