Preheat oven to 220°C fan. Toss diced sweet potato with one tablespoon (20ml) of olive oil, then season with salt & pepper. Spread on a lined baking tray and roast for 25–30 minutes, flipping halfway through until golden.
Cook the Beef Hash
Heat the remaining one tablespoon (15ml) of olive oil in a large pan over medium-high heat. Add onions and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute.
Add beef mince, season with salt & pepper. Cook for 6-8 minutes, breaking the mixture apart, until it is browned and the moisture has evaporated.
Stir in smoked paprika, thyme, oregano, Worcestershire and cook for 1-2 minutes.
Add the sweet potato to the beef mince and mix everything well until combined, or leave it separate. Add in the spinach and cook for 1-2 minutes or until wilted. Check and adjust seasoning, remove from the heat.
Yogurt Garlic Sauce
Add all the ingredients to a bowl and mix until well combined. Check and adjust seasoning to taste. Store in the fridge until ready to serve.
Chef's Tips
Roast the sweet potato separately rather than adding it raw to the pan, as written — this is what gets you crisp, caramelised edges; cooking it in with the beef from the start would leave it steamed instead.Let the beef properly brown and cook off its moisture for the full 6–8 minutes before adding the spices — stirring them in while the pan's still wet dilutes their flavour instead of letting them toast properly.Fold the spinach through right at the end for just 1–2 minutes — enough to wilt it without cooking it down into a mush.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, warm the beef and sweet potato in the microwave or a pan until hot through. Keep the garlic yogurt sauce separate and add it fresh, or reheat gently if serving warm — it can split if pushed too hot. Thaw frozen portions in the fridge overnight before reheating.