Recipe by Greens of the Stone Age
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Crispy Mexican Sweet Potato Fries are topped with heaps of homemade chilli and guacamole. Packed full of spicy flavour these Loaded Mexican Sweet Potato Fries will satisfy any junk food lovers’ craving.
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For the sweet potato fries
- 2 large sweet potatoes (roughly 700g)
- 3 tbsp tapioca flour
- 3 tbsp rice or cassava flour
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp chipotle flakes (ground)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 2 tbsp melted coconut oil or olive oil
- Sea salt to taste
For the chilli
- 1 tbsp olive oil or butter
- 1 onion (chopped)
- 1 tsp garlic paste
- 1/2 tbsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp dried oregano
- 1/2 tsp chipotle flakes
- 1/4 tsp black pepper
- 1 x 400g tin kidney beans (drained)
- 1 x 400g tin tomatoes
- 1 tbsp agave nectar
- 1 tbsp liquid smoke
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt
For the guacamole
- 3 medium to large avocados
- 1 Juice and zest of lime
- 1 small onion (finely chopped)
- 120g cherry tomatoes (quartered)
- 25g coriander, stalks and leaves (finely chopped)
To serve
- 100g grated Monterey Jack cheese or vegan cheese
- 4 tbsp soured cream (or vegan equivalent)
- Lime wedges
- Coriander leaves
Utensils
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Step 1
Start by cutting the sweet potato into 1/4″ thick sticks then soak in a large bowl of cold water for 1 hour. Drain and rinse away the starch then blot dry with a clean tea towel.
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Step 2
Install the crisper plates into both drawers then select AIRFRY, set the temperature to 200°C and time to 5 minutes, then select START/STOP to pre-heat the unit.
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Step 3
Whilst the unit is pre-heating mix flours and spices in a large mixing bowl then toss the prepared fries in it until evenly coated. Remove the excess flower then toss in the oil.
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Step 4
Once the unit has preheated divide the fries between both drawers. Select AIRFRY, set the temperature to 200°C and time to 25 minutes, then select START/STOP. Shake the drawers roughly every 7 minutes and check to see if the fries are crisp after 20 minutes.
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Step 5
Whilst the fries are cooking place the olive oil, chopped onion, garlic paste, and spices to a medium sized saucepan. Cook on a medium heat for a few minutes until the onions have softened then add the drained kidney beans and cook for a further 2 minutes. Add the remaining ingredients for the chilli and stir until combined. Leave to simmer whilst the fries are cooking. Stir occasionally and reduce heat if needed.
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Step 6
Mash or blend the avocado with half of the lime juice and all of the lime zest until you reach your desired consistency. Stir in the remaining ingredients then check the flavour and add more lime juice if you wish.
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Step 7
Once the fries are cooked salt with sea salt. Divide between 4 plates then top with the chilli, guacamole, soured cream, cheese, coriander leaves, and lime wedges.
