What are the main ingredients in Fully Loaded Sweet Potato Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Fully Loaded Sweet Potato Fries

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

with chilli cheese, cremè fraîche & a spinach and charred corn salad

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

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

Photo of Fully Loaded Sweet Potato Fries

Serves 1

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!

Sweet Potato - 250g
Corn - 100g
Onion - 1
Fresh Chilli - 1
Black Beans - 120g
Cooked Chopped Tomato - 200g
Spinach - 20g
Cornflour - 30ml
NOMU BBQ Rub - 7,5ml
Grated Cheddar & Mozzarella Cheese Mix - 50g
Crème Fraîche - 45ml
Crispy Onions - 15ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Corn - 200g
Onion - 1
Fresh Chilli - 1
Black Beans - 240g
Cooked Chopped Tomato - 400g
Spinach - 40g
Cornflour - 60ml
NOMU BBQ Rub - 15ml
Grated Cheddar & Mozzarella Cheese Mix - 100g
Crème Fraîche - 85ml
Crispy Onions - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Sweet Potato - 750g
Corn - 300g
Onions - 2
Fresh Chillies - 2
Black Beans - 360g
Cooked Chopped Tomato - 600g
Spinach - 60g
Cornflour - 85ml
NOMU BBQ Rub - 22,5ml
Grated Cheddar & Mozzarella Cheese Mix - 150g
Crème Fraîche - 125ml
Crispy Onions - 45ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!