Preheat the oven to 200°C. Wash the sweet potatoes, prick them all over with a fork, and place them on a baking tray lined with parchment paper. Bake for 45-60 minutes. The baking time varies depending on the size of the sweet potatoes, so it’s worth checking on them now and then. Once baked, remove from the oven and leave to cool.

While the sweet potatoes are baking, heat the olive oil in a pan and add finely chopped onion. Fry over low heat until the onion becomes translucent. Then, turn up the heat and add the minced meat. When the meat is nearly cooked through, stir in the red beans, passata, and Provençal herbs, and let it simmer for a few minutes. Afterwards, set it aside to cool.

Slice the sweet potatoes in half, then gently score them both lengthwise and crosswise, taking care not to cut all the way through. Spoon the prepared stuffing into the sweet potatoes. Finish by sprinkling chopped parsley and pumpkin seeds over the top. Enjoy your delicious meal!