Recipe for 2 serves
1 medium to large sweet potato
½ tbsp. olive oil
100g lean chicken or turkey mince
¼ cup baby spinach leaves
1 clove garlic, minced
¼ tsp. cumin
¼ tsp. chilli powder
1 tbsp. chives, chopped
1 tbsp. cottage cheese
Salt and pepper to taste
Preheat your oven to 180c and prepare your sweet potato by poking some holes in it using a fork. Place on a baking tray and bake for about an hour or until tender. Remove from oven and let cool.
Once cool enough to touch, cut the sweet potato in half length-ways and scoop out some of the flesh to leave approximately a 2cm thick casing. Put the flesh into a bowl and mash with a fork.
Heat the oil in a frypan and add the mince, making sure to break it up as it cooks. Add the garlic and cook it through evenly until the mince starts to turn golden.
Add the cumin, chilli and chives, and the mashed sweet potato flesh, and stir through as it cooks for 2-4 minutes.
Remove from heat and stir in the cottage cheese, then fill evenly into the potato skin casings.
Put the filled skins back into the oven for 5-10 minutes.
Serve on plates with a side salad, and enjoy!