Baked Sweet Potato with Spicy Venison

By Kat Morris

Baked Sweet Potato with Spicy Venison

Take baked sweet potato to the next level with this spicy Silver Fern Farms Venison Premium Ground. They are so quick and easy to create and the whole family will love them.

Serves 4

Baked Sweet Potato with Spicy Venison Ground Recipe

1 pack Silver Fern Farms Venison Premium Ground

4 medium orange Sweet Potatoes

2 tbsp olive oil

1 red onion, peeled, diced

4 cloves garlic, peeled, crushed

2 tsp red chili flakes

1⁄4 tsp cayenne pepper

1 tbsp fresh or dried oregano

1 tbsp fresh or dried mint

1 red or green capsicum, seeds removed, diced

1 small jalapeno pepper, diced

15 oz can of chopped tomatoes

15 oz can of tomato puree

2 tbsp butter

1 cup grated cheese

1 cup sour cream

Chili flakes, mint leaves and lime wedges, to serve

Pre-heat oven to 390°F. Remove Silver Fern Farms Venison Premium Ground from the fridge and packaging. Allow to rest at room temperature for 10 minutes. Wash sweet potato and place on a baking tray whole. Bake for 40 minutes.

Meanwhile, heat oil in a frying pan on a medium-high heat. Fry onion and garlic for 2-3 minutes until soft. Add Silver Fern Farms Venison Premium Ground and cook for 4-5 minutes until meat has browned. Add chili flakes, cayenne pepper, oregano, mint, capsicum and jalapeno. Heat through. Add chopped tomatoes and tomato puree, then bring to the boil. Allow to simmer and thicken for 15-20 minutes, stirring occasionally.

Remove sweet potato from oven. Cut a crisscross through the top of each sweet potato and squeeze to expose the tender flesh.

Top each sweet potato with a dot of butter and season to taste with salt and freshly ground black pepper. Sprinkle with grated cheese and return to the oven for 4-5 minutes or until cheese has melted.

To serve, spoon spicy venison mince over each baked sweet potato. Top with sour cream, extra chili flakes and mint leaves. Serve with lime wedges.


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