Roast Sweet Potato with Kangaroo chilli con carne

Like most kids, mine love roast potato.  So to make it a little more nutritious, I usually make it sweet potato.  We actually roasted these ones in a camp fire, but an oven is a little easier for most people!  I also cooked up a chilli con carne to put on top which is another hit with my girls.  Here's another of our family "go to" recipes.

1 sweet potato per person

1/2 cup dry black beans (could use 1 can, try to get BPA free)
Coconut oil or olive oil
500g mince meat (I used kangaroo, but organic beef is good too)
1 onion (diced)
1 carrot (peeled & grated)
1 zucchini (grated)
1 capsicum (diced)
1 cob of corn
2 cloves garlic (crushed)
2 cups passata (or 1 tin of tomatoes)
2 TBS tomato paste
1/2 cup of water
1 tsp paprika
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp cinnamon
Salt & pepper
fresh coriander
Fresh chilli (optional)
Avocado and salad greens for serving

Soak black beans, ideally overnight then rinse well.  Boil until almost tender.  Rinse again and put aside.

Pre heat oven to 180 degrees C.  Stab sweet potato a couple of times to pierce skin. Place in oven and bake for 45-60 mins (depending on the size). Test to ensure they are cooked with a skewer. 

Once the potatos are in the oven, take a large heavy based saucepan and sauté the onion in oil until transparent.  Add mince meat and cook until just brown, add carrot & zucchini and mix though.  Cook for a minute or 2 then add garlic, passata, tomato paste, dry herbs, capsicum and water. Bring to simmer, then cover and cook gently for about an hour. 

Separately, steam the corn until just cooked.  Remove from heat and allow to cool. Once cooled, cut kernels off cob and put aside with the black beans. 

Once stew is cooked, add black beans, corn, fresh coriander. Season to taste with salt and pepper. Add fresh chili if using or just serve it on the side for those who want a bit of spice.