Ingredients

• 700 g sweet potato
• 2 g salt (⅓ tsp)
• olive oil
• 35 ml olive oil
• 400 g ground beef
• 3 g red bell pepper powder (1 tsp)
• 4 g cumin powder (1⅓ tsp)
• 3 g ras el hanout (1 tsp)
• 3 g garlic powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 3 g onion powder (1 tsp)
• 2 g dried parsley
• 1 g Italian seasoning
• 125 g yellow onion (1 yellow onion)
• 75 g red bell pepper (half a pepper)
• 75 g green bell pepper (half a pepper)
• 70 g tomato paste (1 can)
• 300 ml water
• 1 beef stock cube
• cheese (grated and slices of cheese)

Instructions

1. Peel and slice the sweet potatoes. Put in a bowl, add the salt and a bit of olive oil, and mix well. Set aside.

2. Peel and finely chop the onion. Dice the red and green bell peppers.

3. Heat the olive oil in a pan over medium heat. Add the ground meat, red bell pepper powder, cumin powder, ras el hanout, garlic powder, cayenne pepper powder, onion powder, parsley, and Italian seasoning. Mix well and cook for 5-6 minutes.

4. Add the chopped onion and diced peppers, and cook for another 3-4 minutes. Stir in the tomato paste and add the water. Crumble the stock cube over the mixture. Let it simmer, covered, on low heat for 15-20 minutes.

5. Layer the bottom of an oven dish with sweet potato slices and top with slices of cheese. Spoon half of the meat mixture over it. Add another layer of sweet potato slices and spread the remaining meat mixture on top.

6. Cover the dish with a sheet of parchment paper and then aluminum foil. Place the dish in a preheated oven at 220°C (430°F) and bake for 30-40 minutes, or until the sweet potatoes are tender.

7. Carefully remove the dish from the oven and discard the parchment paper and foil. Sprinkle with grated cheese and put it back in the oven for 5 more minutes, until the cheese melts