Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.
Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.
In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
Strain the sweet potato, then mash and combine with butter and cream.
To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and
finish with a drizzle of bush tomato jus.