Step 1

Preheat the oven to 150°C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tbs oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110°C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.

Step 2

Combine salsa ingredients in a bowl, season with salt and set aside.

Step 3

Heat 1 tbs oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tbs oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 tsp paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.

Step 4

Meanwhile, combine coconut cream, lime juice and remaining 1/2 tsp paprika in a bowl. Season with salt and set aside.

Step 5

Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.