Ingredients

2 medium sweet potatoes

2 tablespoons olive oil or avocado oil, divided

30 grams homemade taco seasoning or 1 store-bought packet

500 grams lean beef mince/ground beef

2 cups dairy free cottage cheese

1 avocado peeled and diced

1 – 2 tablespoons hot honey

instructions

Wash the sweet potatoes and peel them if you prefer. Cut into 2.5 cm (1-inch) cubes.

In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil and 1 teaspoon of taco seasoning until evenly coated.

Add the sweet potatoes to the air fryer basket in a single layer. Cook at 200°C (400°F) for 20 minutes, shaking the basket occasionally to ensure even cooking.

While the sweet potatoes are cooking, heat the remaining 1 tablespoon of oil in a large frying pan over medium heat. Add the beef mince and cook, breaking it apart with a wooden spoon, until browned.

Stir in the remaining taco seasoning along with a splash of water. Continue cooking until the mince is fully browned and any excess liquid has evaporated.

Divide the cooked sweet potatoes between four bowls or meal prep containers. Add the beef mince on top.

If serving immediately, top each bowl with diced avocado, a scoop of dairy free cottage cheese, and drizzle with hot honey to taste.

notes

Oven Method: If you don’t have an air fryer, you can cook the sweet potatoes in the oven instead. Preheat the oven to 220°C (425°F). Spread the sweet potatoes on a lined baking tray in a single layer. Roast for 25 to 30 minutes, flipping halfway, until golden and tender.

Ingredients:

3 cups mashed sweet potatoes (your “orange and sweet to taste”)

½ cup brown sugar (your “brown and can be caramelized”)

½ cup unsalted butter, melted (your “golden melt that makes everything better”)

2 large eggs

1 tsp vanilla extract

½ cup milk (or half-and-half for richer texture)

½ tsp salt

½ tsp cinnamon (optional but recommended)

Toppings (choose one or mix both):

Marshmallows (classic and comforting)

Pecan streusel (also classic!)

½ cup chopped pecans

¼ cup brown sugar

2 tbsp melted butter

2 tbsp flour

Instructions:

1. Prep the sweet potatoes

Peel, chop, and boil sweet potatoes until fork-tender (about 15 minutes).

Drain and mash until smooth. Let cool slightly.

2. Make the soufflé base

In a large bowl, combine: Mashed sweet potatoes, Melted butter, Brown sugar, Eggs, Vanilla, Milk, Salt + cinnamon. Mix until silky smooth.

3. Pour into baking dish

Lightly grease a 9x9 baking dish or similar.

Spread the mixture evenly.

4. Add your topping Choose one:

Marshmallow topping: Add a layer of mini marshmallows on top (they’ll puff and brown beautifully).

Pecan streusel: Mix pecans + brown sugar + melted butter + flour until crumbly.

Sprinkle evenly over the top.

(Or do half-and-half!)

5. Bake: Bake at 350°F for 30–35 minutes

Soufflé should be lightly puffed and set around the edges.

6. Serve warm

Fluffy, sweet, buttery perfection.