Mexican Loaded Sweet Potatoes

4 small sweet potatoes

20 mL olive oil

1/4 cup of water

2 tbsp tomato paste

1 small red onion, diced

250g beef mince

1 tsp smoked paprika

1 teaspoon ground cumin

2 cobs corn, kernels sliced off

1 red capsicum, diced

To serve:

1 avocado, diced

1 cup fresh coriander leaves, chopped

200g sour cream

1. Preheat oven to 200°C.
2. Rub potatoes with 5 mL of olive oil. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.
3. While the potatoes are baking. Add remaining olive oil to a large frying pan over medium heat. Add onion and capsicum and cook for 5 minutes until onion softens. Add in paprika and cumin and cook for 30 seconds or until fragrant.
4. Add in the mince and cook for 6 – 8 minutes until browned. Add in water and tomato paste, stir and bring to a simmer for 5 minutes or until liquid has been reduced. Stir through the corn and remove from heat.
5. Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the mince mix between the four potatoes.
6. Top with avocado cubes, sour cream and coriander and serve.