Dubliner Sweet Potato Taco Fries - Serves 4.
Preheat oven to 200°C / 180°C fan assisted and line a baking tray with tinfoil.
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.
Bake until cooked through, 15-20 minutes.
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.
Lower heat to medium then add the onion, carrot and chilli. Cook until the onions have softened, 2-3 minutes.
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.
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.
Serving Size 1