Would you believe, we put chilli cheese on BBQ basted sweet potato fries? Well, we did, and not only that, we added a charred corn and spinach salad! Oh, and sprinkles of coriander and crispy onions? Yes indeed! Dollops of cremè fraîche? You betcha!
Fully Loaded Sweet Potato Fries
Fully Loaded Sweet Potato Fries
with chilli cheese, cremè fraîche & a spinach and charred corn salad
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Corn
- Cornflour
- Creme Fraiche
- Crispy Onions
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Grated Cheddar & Mozzarella Cheese Mix
- NOMU BBQ Rub
- Onion
- Onions
- Spinach
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LET’S GO!
Fill a pot, large enough for the sweet potato fries, with salted water. Place over high heat and bring to a boil. Once boiling, add the fries and boil for 5-6 minutes until slightly softened. On completion, drain the fries on paper towel.
CHAR
Place a pan over high heat with a drizzle of oil. Once hot, add the Corn and fry for 3-5 minutes until slightly charred, shifting constantly. Place in a salad bowl.
BEAN CHILLI
Preheat the oven to the grill setting or the highest temperature. Return the pan to a medium-high heat with a drizzle of oil. Fry the diced onion and for 4-5 minutes until softened. Add the chopped chilli and fry for about a minute until fragrant. Stir through the drained beans, cooked chopped tomato, sweetener of choice, 100ml of water and leave to simmer for 7-8 minutes until reduced and thickened. In the final minute, stir through ½ of the rinsed Spinach and some seasoning.
GOLDEN FRIES
Return the pot to a medium-high heat and fill with enough oil to deep fry the fries. Place the Cornflour in a bowl with some seasoning and gently toss through the fries until fully coated. Once the oil is hot, deep fry the fries for about 3-5 minutes until crispy and golden. Remove from the oil and drain on paper towel. On completion, place the sweet potato fries in a bowl with the BBQ rub and seasoning, and toss until coated.
CHEESY CHILLI
Place the bean chilli in an ovenproof dish and sprinkle over the grated cheese. Place in the oven and leave for 3-5 minutes until the cheese is melted and golden. In the salad bowl with the Corn, add the remaining Spinach, a drizzle of oil and seasoning. Toss until fully combined.
OMG!
Cover a plate in the crispy sweet potato fries. Top with the cheesy chilli and side with the charred Corn salad. Sprinkle over the chopped coriander, crispy Onions, and dollop with some cremè fraîche. The wait is over!
LET’S GO!
Fill a pot, large enough for the sweet potato fries, with salted water. Place over high heat and bring to a boil. Once boiling, add the fries and boil for 5-6 minutes until slightly softened. On completion, drain the fries on paper towel.
CHAR
Place a pan over high heat with a drizzle of oil. Once hot, add the Corn and fry for 3-5 minutes until slightly charred, shifting constantly. Place in a salad bowl.
BEAN CHILLI
Preheat the oven to the grill setting or the highest temperature. Return the pan to a medium-high heat with a drizzle of oil. Fry the diced onion and for 4-5 minutes until softened. Add the chopped chilli and fry for about a minute until fragrant. Stir through the drained beans, cooked chopped tomato, sweetener of choice, 150ml of water and leave to simmer for 8-9 minutes until reduced and thickened. In the final minute, stir through ½ of the rinsed Spinach and some seasoning.
GOLDEN FRIES
Return the pot to a medium-high heat and fill with enough oil to deep fry the fries. Place the Cornflour in a bowl with some seasoning and gently toss through the fries until fully coated. Once the oil is hot, deep fry the fries for about 3-5 minutes until crispy and golden. Remove from the oil and drain on paper towel. On completion, place the sweet potato fries in a bowl with the BBQ rub and seasoning, and toss until coated.
CHEESY CHILLI
Place the bean chilli in an ovenproof dish and sprinkle over the grated cheese. Place in the oven and leave for 3-5 minutes until the cheese is melted and golden. In the salad bowl with the Corn, add the remaining Spinach, a drizzle of oil and seasoning. Toss until fully combined.
OMG!
Cover a plate in the crispy sweet potato fries. Top with the cheesy chilli and side with the charred Corn salad. Sprinkle over the chopped coriander, crispy Onions, and dollop with some cremè fraîche. The wait is over!
LET’S GO!
Fill a pot, large enough for the sweet potato fries, with salted water. Place over high heat and bring to a boil. Once boiling, add the fries and boil for 6-7 minutes until slightly softened. On completion, drain the fries on paper towel.
CHAR
Place a large pan over high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-7 minutes until slightly charred, shifting constantly. Place in a salad bowl.
BEAN CHILLI
Preheat the oven to the grill setting or the highest temperature. Return the pan to a medium-high heat with a drizzle of oil. Fry the diced onion and for 5-7 minutes until softened. Add the chopped chilli and fry for about a minute until fragrant. Stir through the drained beans, cooked chopped tomato, sweetener of choice, 200ml of water and leave to simmer for 10-12 minutes until reduced and thickened. In the final minute, stir through ½ of the rinsed Spinach and some seasoning.
GOLDEN FRIES
Return the pot to a medium-high heat and fill with enough oil to deep fry the fries. Place the Cornflour in a bowl with some seasoning and gently toss through the fries until fully coated. Once the oil is hot, deep fry the fries for about 4-5 minutes until crispy and golden. Remove from the oil and drain on paper towel. On completion, place the sweet potato fries in a bowl with the BBQ rub and seasoning, and toss until coated.
CHEESY CHILLI
Place the bean chilli in an ovenproof dish and sprinkle over the grated cheese. Place in the oven and leave for 5-7 minutes until the cheese is melted and golden. In the salad bowl with the Corn, add the remaining Spinach, a drizzle of oil and seasoning. Toss until fully combined.
OMG!
Cover a plate in the crispy sweet potato fries. Top with the cheesy chilli and side with the charred Corn salad. Sprinkle over the chopped coriander, crispy Onions, and dollop with some cremè fraîche. The wait is over!
LET’S GO!
Fill a pot, large enough for the sweet potato fries, with salted water. Place over high heat and bring to a boil. Once boiling, add the fries and boil for 6-7 minutes until slightly softened. On completion, drain the fries on paper towel.
CHAR
Place a large pan over high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-7 minutes until slightly charred, shifting constantly. Place in a salad bowl.
BEAN CHILLI
Preheat the oven to the grill setting or the highest temperature. Return the pan to a medium-high heat with a drizzle of oil. Fry the diced onion and for 5-7 minutes until softened. Add the chopped chilli and fry for about a minute until fragrant. Stir through the drained beans, cooked chopped tomato, sweetener of choice, 300ml of water and leave to simmer for 12-15 minutes until reduced and thickened. In the final minute, stir through ½ of the rinsed Spinach and some seasoning.
GOLDEN FRIES
Return the pot to a medium-high heat and fill with enough oil to deep fry the fries. Place the Cornflour in a bowl with some seasoning and gently toss through the fries until fully coated. Once the oil is hot, deep fry the fries for about 4-5 minutes until crispy and golden. Remove from the oil and drain on paper towel. On completion, place the sweet potato fries in a bowl with the BBQ rub and seasoning, and toss until coated.
CHEESY CHILLI
Place the bean chilli in an ovenproof dish and sprinkle over the grated cheese. Place in the oven and leave for 5-7 minutes until the cheese is melted and golden. In the salad bowl with the Corn, add the remaining Spinach, a drizzle of oil and seasoning. Toss until fully combined.
OMG!
Cover a plate in the crispy sweet potato fries. Top with the cheesy chilli and side with the charred Corn salad. Sprinkle over the chopped coriander, crispy Onions, and dollop with some cremè fraîche. The wait is over!
Frequently Asked Questions
What is the preparation time for Fully Loaded Sweet Potato Fries?
The preparation time for Fully Loaded Sweet Potato Fries with chilli cheese, cremè fraîche & a spinach and charred corn salad is between 25 and 40 minutes.
What is the total time required to make Fully Loaded Sweet Potato Fries with chilli cheese, cremè fraîche & a spinach and charred corn salad?
The total time required to make Fully Loaded Sweet Potato Fries with chilli cheese, cremè fraîche & a spinach and charred corn salad is between 50 and 65 minutes.
How many servings does Fully Loaded Sweet Potato Fries provide?
4 servings
What are the main ingredients in Fully Loaded Sweet Potato Fries?
Black Beans, Cooked Chopped Tomato, Corn, Cornflour, Creme Fraiche, Crispy Onions, Fresh Chilli, Fresh Chillies, Fresh Coriander, Grated Cheddar & Mozzarella Cheese Mix, NOMU BBQ Rub, Onion, Onions, Spinach, Sweet Potato
What is the nutritional information of Fully Loaded Sweet Potato Fries?
Calories: 941, Carbs: 119 grams, Fat: grams, Protein: 31.5 grams, Sugar: 45.1 grams, Salt: 1318 grams
How do I prepare Fully Loaded Sweet Potato Fries?
LET’S GO!: Fill a pot, large enough for the sweet potato fries, with salted water. Place over high heat and bring to a boil. Once boiling, add the fries and boil for 5-6 minutes until slightly softened. On completion, drain the fries on paper towel. CHAR: Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 3-5 minutes until slightly charred, shifting constantly. Place in a salad bowl. OMG!: Cover a plate in the crispy sweet potato fries. Top with the cheesy chilli and side with the charred corn salad. Sprinkle over the chopped coriander, crispy onions, and dollop with some cremè fraîche. The wait is over! BEAN CHILLI: Preheat the oven to the grill setting or the highest temperature. Return the pan to a medium-high heat with a drizzle of oil. Fry the diced onion and for 4-5 minutes until softened. Add the chopped chilli and fry for about a minute until fragrant. Stir through the drained beans, cooked chopped tomato, sweetener of choice, 150ml of water and leave to simmer for 8-9 minutes until reduced and thickened. In the final minute, stir through ½ of the rinsed spinach and some seasoning. CHEESY CHILLI: Place the bean chilli in an ovenproof dish and sprinkle over the grated cheese. Place in the oven and leave for 3-5 minutes until the cheese is melted and golden. In the salad bowl with the corn, add the remaining spinach, a drizzle of oil and seasoning. Toss until fully combined. GOLDEN FRIES: Return the pot to a medium-high heat and fill with enough oil to deep fry the fries. Place the cornflour in a bowl with some seasoning and gently toss through the fries until fully coated. Once the oil is hot, deep fry the fries for about 3-5 minutes until crispy and golden. Remove from the oil and drain on paper towel. On completion, place the sweet potato fries in a bowl with the BBQ rub and seasoning, and toss until coated.
What should be prepared from my kitchen to make Fully Loaded Sweet Potato Fries?
Black Beans, Cooked Chopped Tomato, Corn, Cornflour, Creme Fraiche, Crispy Onions, Fresh Chilli, Fresh Chillies, Fresh Coriander, Grated Cheddar & Mozzarella Cheese Mix, NOMU BBQ Rub, Onion, Onions, Spinach, Sweet Potato
How many calories does Fully Loaded Sweet Potato Fries have?
941 calories
How much fat content does Fully Loaded Sweet Potato Fries have?
grams
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