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Loaded Sweet Potatoes with Bolognese, Zingy Tomato Salsa & Herby Feta Crumble

Name: Loaded Sweet Potatoes with Bolognese, Zingy Tomato Salsa & Herby Feta Crumble
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 20 g Porcini mushrooms; 100 g Pancetta; 500 g Beef mince; 1 Onion; 2 Carrots; 2 stick Celery; 2 tbsp Tomato puree; 400 ml Tomato sauce; Parmesan rind; 2 tbsp Double cream; Salt; Pepper; Olive oil; 2-4 Sweet potatoes; 1-2 Avocados; Sour cream; Cheese; Butter; 1 handful Cherry tomatoes; 1 Garlic clove; 1/2 Red onion; 1 bunch Fresh parsley; 1/2 block Feta; 1 tsp Lemon zest

You may have made a big batch of my My Favourite Weeknight Bolognese and have stored in the freezer as we speak or you may be looking for a hearty yet light weeknight supper. On both occasions you would be in the right place.

Cook

50m

Loaded Sweet Potatoes with Bolognese, Zingy Tomato Salsa & Herby Feta Crumble

You may have made a big batch of my My Favourite Weeknight Bolognese and have stored in the freezer as we speak or you may be looking for a hearty yet light weeknight supper. On both occasions you would be in the right place.

Cook

50m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 200°C/400°F. Pierce 2-4 sweet potatoes with a fork, rub with some olive oil, salt, and pepper, then place in the oven for about 40-50 minutes, or until a knife goes through with no resistance.