I just love sweet potatoes and with the addition of spiced lamb is a marriage made in heaven.
- Preheat oven to 200ºC (180ºC fan) mark 6. Prick the sweet potatoes a few times with a fork and cook in oven for 1hr, or until the skin is crispy and the flesh is soft.
- Meanwhile make the topping. Heat the oil in a medium pan over medium-high heat. Add shallot and cook for 5min, until softened. Stir in lamb mince and cook until browned all over. Add pepper, garlic, ras el hanout and tomato purée. Cook for 2min. Stir in tomatoes, 100ml water and plenty of seasoning. Bring to the boil, cover and simmer for 35 minutes.
- Halve the potato and pile on the hot lamb filling. Scatter over mint leaves, if using and serve