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Sweet Potato Taco Fries

Dubliner Sweet Potato Taco Fries - Serves 4.

For the fries
 2 large or 3 medium sweet potatoes
 Olive oil
 Salt & pepper
For the mince
 500 g Beef mince
 1 Onionroughly diced
 1 Carrotfinely diced
 1 Red chiliroughly chopped
 1 Packet taco seasoning

 2 tbsp Tomato purée

 1 tsp Salt
 ½ tsp Ground black pepper

 1 Can kidney beansdrained
To serve
 Dubliner Lighter Whitegrated
 Crème fraîche
 Fresh chillisliced
1

Preheat oven to 200°C / 180°C fan assisted and line a baking tray with tinfoil.

2

Cut sweet potato lengthways into wedges then loosely arrange on prepared baking tray. Drizzle with olive oil and sprinkle generously with salt and a bit of pepper. Lightly toss.

3

Bake until cooked through, 15-20 minutes.

4

Meanwhile for the mince, heat a large pan over high heat, when hot drizzle with olive oil then add the mince. Cook until mince is browned.

5

Lower heat to medium then add the onion, carrot and chilli. Cook until the onions have softened, 2-3 minutes.

6

Add the taco seasoning, tomato purée, salt and pepper, stir through. Add the kidney beans then leave to simmer on low heat until the sweet potato fries are cooked.

7

To serve, spoon mince on top of sweet potato fries then top off with a generous handful of grated Dubliner Lighter White cheese, crème fraîche and sliced chilli.

Nutrition Facts

Serving Size 1

Servings 0