Cheeseburger Sweet Potato Bowls

Instructions

1. 1

   Preheat a conventional oven to 200°C/400°F. While it heats, scrub the sweet potatoes and cut them into 1.5 cm cubes; peeling is optional.

2. 2

   On a 40 × 30 cm rimmed baking tray, toss the sweet potato with the olive oil, 0.75 tsp salt, 0.5 tsp black pepper, all the garlic powder, 1 tsp onion powder and 1 tsp smoked paprika. Spread in one layer and roast for about 30 minutes, turning halfway, until tender with browned edges.

3. 3

   While the potatoes roast, rinse and dry the lettuce and tomatoes. Shred the lettuce, thinly slice the peeled onion, dice the tomatoes and slice the pickles. Grate the cheddar.

4. 4

   In a small bowl, stir together the mayonnaise, ketchup, mustard, pickle brine, remaining 0.5 tsp onion powder, remaining 0.5 tsp smoked paprika and remaining 0.25 tsp black pepper.

5. 5

   Heat a 30 cm frying pan over medium-high heat for 2 minutes. Add the raw ground beef, using 5%-fat beef, and the remaining 0.25 tsp salt. Cook for 8–12 minutes, breaking up the beef and stirring occasionally, until browned and a food thermometer inserted into a thick cluster registers at least 71°C/160°F.

6. 6

   Reduce the heat to low. Stir the butter into the cooked beef, then add the cheddar and stir for 1–2 minutes until melted. Remove from the heat.

7. 7

   Divide the roasted sweet potato and cheesy beef between four bowls. Add the lettuce, onion, tomato and pickles, then spoon the burger sauce over each bowl and serve immediately.