Ingredients
4 sweet potatoes
1 tbsp oil
500g minced beef
1 onion finely chopped
3 garlic cloves, minced
1 tsp smoked sweet paprika
¼ tsp ground black pepper
3 tbsps bbq sauce
3 tbsps tomato sauce
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
400g pulped or chopped tomatoes
1 beef stock pot
120g cheese, grated
4 tbsps crispy onions or spring onions, chopped

4 tsps butter (optional)
Natural rock salt (optional)

Method
Preheat the oven to 180c.  If you have natural rock salt, scatter some on a tray large enough to take all 4 potatoes.

Wash the sweet potatoes, dry with kitchen towel and put on to the salt.  Bake for 45 minutes - 1 hour until soft.

Meanwhile, put a tbsp of oil into a heavy based pan or frying pan and, over a high heat, brown the mince until all of the fat that comes out of it has cooked away and the mince is golden brown.  Expect this step to take 10-15 minutes.  Remove the mince to one side.

Reduce the heat to medium add another tbsp of oil and fry the onions for 5-7 minutes until soft and translucent.  Add the garlic and continue to cook for a further minute.  Return the mince to the pan, give everything a good stir and then add the paprika, a touch of salt and the pepper and stir again.

To the pan add the bbq, tomato and Worcestershire sauces along with the mustard and stir well.  Add the tomatoes, stirring thoroughly.  Put the stock pot in, bring to the boil, put the lid on and simmer for about 20 minutes, stirring from time to time. 

Reduce the heat to low, put the lid so it sits ajar and continue to cook until the sweet potatoes are ready.

When the potatoes are ready, cut in half and put a little butter and a sprinkling of salt.  Top with the mince mixture, then the cheese then the crispy onions or spring onions.