Minced meat casserole with sweet potato and roasted peanuts

Ingredients for 2 servings:

• 1 large sweet potato(s)
• butter
• salt and pepper
• Sugar
• oil
• 1 m.-large onion(s), yellow
• 1 bunch of spring onions
• 1 m.-sized carrot(s)
• 4 g spice mix (Bahama Shrimp’n’Rice from pot&pepper)
• 1 lime(s)
• 300 g minced meat
• 70 g can of tomato paste
• 30 g peanuts, salted, roasted
• 10 g coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash and peel the sweet potato, and dice it into 2 cm cubes. Place it in a medium saucepan and cover with about 500 ml of salted water. Cover and simmer over medium-high heat for about 15 minutes. Halve, peel, and finely dice the onion. Wash, trim, and finely slice the spring onions. Peel and coarsely grate the carrot. Preheat the oven to 200°C (top/bottom heat). In a bowl, mix the carrots, onions, and spring onions with the Bahama Shrimp ‘n’ Rice and a pinch of sugar. Wash and halve the lime, squeeze the juice from one half, and cut the other half into wedges. Heat 2 tablespoons of oil in a large pan over high heat and sear the ground beef for about 2-3 minutes. Season with salt, add the carrot and onion mixture, and sear for about 2 minutes. Stir in the tomato paste and fry for another minute, stirring constantly. Deglaze with the lime juice, add about 150 ml water, and simmer for about 10 minutes. Meanwhile, drain the sweet potatoes, puree them finely in a saucepan with 2 tablespoons of butter, and season the puree with salt and sugar. Season the meat sauce with salt, pepper, and sugar and pour into a small casserole dish. Spread the puree on top, smooth it out, and bake the casserole in the upper third of the oven for about 10 minutes. Meanwhile, roughly chop the peanuts. Wash the coriander, shake it dry, and pick off the leaves. Remove the casserole from the oven and plate up. Sprinkle with coriander, if desired, and serve with peanuts and lime wedges.