Sweet potato mince drone with corn
easy
20 mins
20 mins
Ingredients
- 4 Sweet potatoes (about 200 g each)
- 1 Shallot
- 100 g vacuum red prayers
- 1 (212 ml) small tin of vegetable corn
- 6 Stem(s) Thyme
- 125 g Mozzarella
- 1 TABLESPOON Oil
- 300 g Minced beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Harissa paste (glass or tube)
- 1 TEASPOON Vegetable broth (instant)
- 4 TSP Butter
- baking paper
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash sweet potatoes thoroughly, dry them and place them on a baking tray lined with baking paper. Bake in a hot oven for 25-30 minutes.
- 2
In the meantime peel and finely dice the shallot. Drain the beetroot and dice finely. (Important: Wear disposable gloves, colour the beetroots!) Drain the corn in a sieve. Wash thyme, shake dry, remove leaves and chop finely.
- 3
Pluck the mozzarella into pieces.
- 4
Heat the oil in a pan. Stir-fry the minced meat for 5-6 minutes until crumbly. Season with salt and pepper. Add shallot and harissa and continue frying for about 1 minute. Add 100 ml water, stir in broth.
- 5
Bring to the boil and simmer for about 2 minutes until the liquid has almost evaporated. Add beetroot, corn and thyme. Season to taste with salt and pepper.
- 6
Remove sweet potatoes from the oven, cut lengthwise, break apart slightly with two spoons. (Leave the oven on.) Lightly loosen the inside of the sweet potatoes with a fork and add 1 tsp. butter to each sweet potato.
- 7
Put the sweet potatoes back on the baking tray. Fill with chopped mix and sprinkle with mozzarella. Bake the sweet potatoes in the oven at the same temperature for 5-10 minutes until the mozzarella has melted.
- 8
Take the sweet potatoes out of the oven and let's go.
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