We are well and truly into Autumn 🍂 now so the comfort food recipes are coming out in force to keep us going through the cold dark nights. This recipe only needs 5 ingredients and is one that can be made ahead.
Heat the oven to 180 degrees. Prick 4 medium sweet potatoes all over, put in a roasting tray season with olive oil, salt and pepper and bake for 1 hour. Whilst the potatoes are in the oven fry a packet of lamb mince in a hot pan with a splash of olive oil until brown all over. Set this in a dish to the side once cooked. In the same frying pan, fry 2 finely chopped shallots and a red chilli for a few minutes until softened and add to the bowl with the lamb mince. Season this mixture well with salt and pepper and add a handful of chopped mint leaves.
When the potatoes are cooked through take them out of the oven, slice open the top and scoop the cooked flesh out with a teaspoon. Add this to the lamb mince mixture and stir well. Scoop the whole lot back into the skins (it will be overflowing but the bits outside are my favourites as they go nice and crispy). Put the stuffed skins back in the oven for 10-15 minutes until thoroughly heated.
I served the skins with lettuce leaves and creme fraiche.