Harissa beef loaded sweet potatoes

16 INGREDIENTS • 5 STEPS • 1HR 30MIN

Harissa beef loaded sweet potatoes

Recipe
John Gregory-Smith's recipe is all about bold, satisfying flavours. Tender sweet potatoes are loaded with rich, spiced beef and chickpeas, all brought together with a dollop of cooling sour cream, made for midweek family feasting.
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John Gregory-Smith's recipe is all about bold, satisfying flavours. Tender sweet potatoes are loaded with rich, spiced beef and chickpeas, all brought together with a dollop of cooling sour cream, made for midweek family feasting.
author_avatar
John Gregory Smith
As a content creator and TV chef, John’s recipes are full of punchy spices and fresh, colourful ingredients. Embrace bold flavours, whether you're entertaining or want to brighten up midweek meals.

1HR 30MIN

Total time

Ingredients

Servings
4
4
M&S sweet potatoes
1
red onion, finely chopped
1 pack
(500 g)
M&S beef mince 12% fat
2 cloves
M&S Remarksable Value garlic, crushed
1 tsp
ground cumin
1 tsp
smoked paprika
1 tin
(400 g)
M&S Remarksable Value chopped Italian tomatoes
2 tbsp
tomato purée
1 tin
(400 g)
chickpeas
3 tbsp
M&S rose harissa paste
1
M&S beef stock pot
1/4
red cabbage
1
cucumber, thinly sliced
1
little gem lettuce, thinly sliced
1/2
M&S Remarksable Value lemon, juice only
To serve
100 g
M&S soured cream
Love This Recipe?
Add to plan
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Harissa beef loaded sweet potatoes
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author_avatar
John Gregory Smith
As a content creator and TV chef, John’s recipes are full of punchy spices and fresh, colourful ingredients. Embrace bold flavours, whether you're entertaining or want to brighten up midweek meals.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Rub 1 tbsp of olive oil over the sweet potatoes (4) and pop them into a roasting tin. Season with salt and pepper and roast for 1 hour or until tender.
step 2
Meanwhile, heat 2 tbsp of oil in a saucepan over a medium heat. Add the red onion (1) and cook, stirring occasionally for 5-6 minutes until softened. Add the beef mince (1 pack) and a large pinch of salt and pepper. Mix well and cook for 4-5 minutes until you have a little colour on the meat. Add the garlic (2 cloves) and cook for a minute until fragrant.
step 3
Add the ground cumin (1 tsp), smoked paprika (1 tsp), chopped tomatoes (1 tin), puree (2 tbsp), chickpeas (1 tin) and all the liquid from the tin, 2 tbsp of harissa (2 tbsp), stock pot (1) and 200ml of water. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 1 hour. Remove the lid and turn the heat up, and gently simmer for a further 15 minutes so it begins to thicken
step 4
Make a quick slaw by mixing the red cabbage (1/4), cucumber (1) and lettuce (1) with the lemon juice (1/2) and 1 tbsp of olive oil. Season with a pinch of salt.
step 5
Swirl the remaining harissa (1 tbsp) through the soured cream (100 g). Cut the sweet potatoes in half and load them up with harissa chilli, a dollop of harissa soured cream and the slaw on top.
step 5 Swirl the remaining harissa (1 tbsp) through the soured cream (100 g). Cut the sweet potatoes in half and load them up with harissa chilli, a dollop of harissa soured cream and the slaw on top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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