Layered Sweet Potato Bake

Ingredients

• 2 large sweet potatoes (Sliced into rounds; use edible trimmed weight of approximately 520 g total.)
• 2 tbsp olive oil (For coating the sweet potato slices.)
• 1 tsp garlic powder (For the sweet potatoes.)
• 1 tsp onion powder (For the sweet potatoes.)
• 1 tsp paprika (For the sweet potatoes.)
• 0.5 tsp ground cinnamon (For the sweet potatoes.)
• 500 g beef mince (Ground beef; the source does not specify fat percentage.)
• 0.5 red onion (Finely chopped; approximately 55 g edible onion.)
• 3 garlic cloves (Chopped or minced.)
• 4 tbsp tomato paste
• 1 tbsp Italian mixed herbs
• 1 tsp paprika (For the beef mixture.)
• spinach (One handful, chopped; estimated at approximately 30 g.)
• 100 g grated mozzarella (For topping and layering.)

Steps

1. 1

   Preheat the oven to 220°C (425°F), or 200°C fan (400°F). If using an air fryer, set it to 200°C (400°F). Line a baking tray with parchment if desired.

2. 2

   Wash and trim the sweet potatoes, then slice them into even rounds. Place the slices in a bowl and add the olive oil, garlic powder, onion powder, paprika, and cinnamon. Toss thoroughly so every slice is lightly coated and seasoned.

3. 3

   Arrange the seasoned sweet potato slices in a single layer on the baking tray. Bake for 20–25 minutes, flipping halfway, until golden with crisp edges. Alternatively, air-fry for 12–15 minutes, shaking halfway, until golden and crisp.

4. 4

   While the sweet potatoes cook, heat a large skillet over medium-high heat. Add the beef mince and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6–8 minutes.

5. 5

   Add the chopped red onion and minced garlic to the browned beef. Cook for 2–3 minutes, stirring often, until the onion begins to soften and the garlic is fragrant.

6. 6

   Add the tomato paste, Italian mixed herbs, and the second teaspoon of paprika. Stir until the paste and seasonings evenly coat the beef, then cook for another 1–2 minutes.

7. 7

   Add the chopped spinach to the skillet and stir it through the beef mixture. Cook until the spinach wilts, about 1–2 minutes, then remove the skillet from the heat.

8. 8

   On a smaller ovenproof baking tray or dish, arrange one layer of cooked sweet potato slices. Spoon the beef mixture over the sweet potato, spreading it into an even layer.

9. 9

   Add a second layer of sweet potato slices over the beef, then scatter the grated mozzarella evenly over the top.

10. 10

    Return the assembled bake to the oven and cook until the mozzarella has melted and the top is golden and crisp, approximately 5–10 minutes. If using an air fryer, finish at 200°C until the cheese is melted and browned, watching closely.

11. 11

    Let the bake stand for a minute or two, then divide into three portions and serve hot.

Notes

The source lists macros per serving as approximately 491 calories, 46 g protein, 19 g fat, and 34 g carbohydrates. Actual nutrition will vary substantially with the fat percentage of the beef and the size of the sweet potatoes. The dish is described as tasting good reheated.

Nutrition per serving

• main
• high-protein
• weeknight dinner
• baked
• air-fryer
• beef
• sweet potato
• reheatable