Loaded Sweet Potato

The humble sweet-potato sits near the top of our list of favourite veggies as it's so versatile. This loaded sweet potato recipe is a winner as it's delicious, filling and easy to customise :) 

Ingredients: Serves 1-2

  • 2 medium sized sweet potatoes
  • 250g beef mince
  • 2 tsp freeze-dried liver powder 
  • 2 tsp melted coconut oil, or tallow
  • Pinch of salt
  • 1 red onion
  • 1 garlic clove
  • 1 tsp smoked paprika
  • ½ tsp salt


  • 1 avocado
  • 1-2 limes 
  • ¼ tsp sea salt 
  • ¼ cup chopped Coriander 

Optional extras 

  • Capsicum
  • Tomato 
  • Corn
  • Black beans
  • Cheese 


  1. Preheat oven to 220C
  2. Chop sweet potatoes in half and life face down on a baking paper lined tray, drizzle with 1 tsp of the melted coconut oil and bake for 30-40 minutes or until the flesh is soft.
  3. Meanwhile, dice the onion and garlic.
  4. Heat a fry pan on a medium - high heat, add the other 1tsp of coconut oil and the onion, cook until fragrant (2-3 minutes). Add the garlic, cooking for a further 1-2 minutes.
  5. Add the beef mince, mixing as it cooks. Add the smoked paprika, liver powder and salt (and capsicum, tomato, corn and black beans, if using) to the saucepan and mix well until the mince is cooked, stirring with a wooden spoon as it cooks. Add liver powder, smoked paprika and salt, mixing until combined.
  6. Make the guacamole by mixing the avocado, juice of the lime and ¼ tsp salt in a small bowl. Add chopped coriander.
  7. Take the sweet potatoes out of the oven, spoon the sweet potato flesh out of the skin and add to the meat mixture, stirring the sweet potato into the mix. 
  8. Put the meat/sweet potato mixture into the crispy sweet potato skins, top with guacamole. Garnish with coriander and lime wedges.


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