Step 1

Preheat oven to 170C

Step 2

Line a baking tray with baking paper and place sweet potato halves on tray.

Step 3

Drizzle with 1 tbsp olive oil, sprinkle with cinnamon and place in the oven for 50 min.

Step 4

When there's about 20 minutes to go on the oven timer, heat remaining olive oil in a large saucepan over a medium/high heat.

Step 5

Add garlic and onion to the pan and fry, stirring constantly, until the onion is transparent.

Step 6

Add carrot, celery and mushrooms to the pan and continue to stir mixture until vegetables have softened.

Step 7

Add mince to the pan and break up with a wooden spoon to remove any lumps. Cook, stirring regularly, until mince has changed colour and is cooked through.

Step 8

Pour beef stock, worcestershire sauce and tomato paste into the pan and bring the mixture to the boil. Reduce to medium/low heat and allow to simmer and thicken for 10-15 minutes.

Step 9

While beef mixture is simmering, remove sweet potato from the oven (when cooked through and soft) and allow to cool slightly.

Step 10

Being careful not to burn yourself, scoop sweet potato flesh out of each half using a large spoon and place in a mixing bowl. Discard the skin.

Step 11

Using a fork (or potato masher) mash the sweet potato flesh until smooth.

Step 12

Pour beef mixture into a large baking dish and top with mashed sweet potato.

Step 13

Place in still hot oven for 15min to turn sweet potato golden and thicken the meat mixture further, then serve.