Dessertsdeliciouslyella
Loaded Chilli Sweet Potato Fries
This is the perfect dish to share with friends and family. The paprika roasted sweet potato fries taste delicious topped with crumbled tofu, piping hot chilli, creamy avocado smash and coconut yoghurt. We love to squeeze even more lime juice on top, with some fresh red chilli for a kick of spice and a handful of coriander.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 220C (390F), fan setting.
2
Cut the sweet potatoes into thin chip shapes and place in a bowl, cover with water and leave to soak for ⏱️ 10 minutes.
3
Meanwhile, place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt, cook for ⏱️ 5-10 minutes until soft.
drizzle of olive oil
4
Once soft, add the cumin and cook for ⏱️ 1 minute before adding the tomato puree, drained kidney beans, cannellini beans, tinned tomatoes, lime juice and almond butter. Mix well before leaving to simmer for ⏱️ 30 minutes.
lime1
5
Drain the sweet potatoes and pat dry. Place onto a baking tray with a good drizzle of olive oil, 2 teaspoons of paprika and sea salt. Mix well and cook in the oven for ⏱️ 30-35 minutes until soft.
drizzle of olive oilpaprika2 teaspoons
6
Halve and de-stone the avocados. Place the flesh into a bowl and squeeze in the lime juice and a pinch of salt. Mash with a fork until creamy, but still a little chunky.
avocados2lime1
7
Once ready to serve, place the sweet potato fries onto a serving plate(s). Crumble over the silken tofu before spooning over the chilli. Dollop with the avocado smash and some fresh chilli. Finally, drizzle with coconut yoghurt for a creamy effect and a handful of chopped coriander.
silken tofu10.5 ozcoconut yoghurt4 tablespoons
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