- Egg free
- Vegetarian
- Soy free
- Peanut free
- Nut free
- Gluten free
- Sesame free
- No added sugar
- Wheat free
This loaded smoky sweet potato fries recipe turns sweet potato chips into a deliciously fun meal. It's quick and easy, too.
- Serves6
- Cook time40 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 x 500g pkts Coles Sweet Potato Chips
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 4 slices pancetta
- 1 cup (100g) grated mozzarella
- 1 spring onion, thinly sliced
- Sour cream, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven and oven tray to 210°C fan forced for 10 minutes. Line a large baking tray with baking paper. Spread McCain sweet potato chips in a single layer on the preheated oven tray. Sprinkle with the taco seasoning. Place tray in the top half of the oven. Bake in oven for 10 minutes, turn and continue heating for a further 10-12 minutes until they’re lovely, crisp & heated through.
Step 2
Place the sweet potato chips, oil, paprika and garlic powder in a large bowl. Toss until well combined. Arrange the sweet potato chip mixture in a single layer between the lined trays. Bake, turning halfway through cooking, for 35 mins or until tender and heated through.Step 3
Meanwhile, heat a large non-stick frying pan over high heat. Cook the pancetta for 1 min each side or until golden. Transfer to a plate lined with paper towel to cool slightly. Break into small pieces.Step 4
Combine all of the sweet potato chip mixture on 1 of the lined trays. Sprinkle with mozzarella. Bake for 5 mins or until cheese melts. Sprinkle with pancetta and spring onion. Top with sour cream and coriander. Season. Serve with the lime wedges.
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Loaded smoky sweet potato fries
- Serves6
- Cook time40 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 x 500g pkts Coles Sweet Potato Chips
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 4 slices pancetta
- 1 cup (100g) grated mozzarella
- 1 spring onion, thinly sliced
- Sour cream, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
Description
This loaded smoky sweet potato fries recipe turns sweet potato chips into a deliciously fun meal. It's quick and easy, too.
Method
Step 1
Preheat oven and oven tray to 210°C fan forced for 10 minutes. Line a large baking tray with baking paper. Spread McCain sweet potato chips in a single layer on the preheated oven tray. Sprinkle with the taco seasoning. Place tray in the top half of the oven. Bake in oven for 10 minutes, turn and continue heating for a further 10-12 minutes until they’re lovely, crisp & heated through.
Step 2
Place the sweet potato chips, oil, paprika and garlic powder in a large bowl. Toss until well combined. Arrange the sweet potato chip mixture in a single layer between the lined trays. Bake, turning halfway through cooking, for 35 mins or until tender and heated through.Step 3
Meanwhile, heat a large non-stick frying pan over high heat. Cook the pancetta for 1 min each side or until golden. Transfer to a plate lined with paper towel to cool slightly. Break into small pieces.Step 4
Combine all of the sweet potato chip mixture on 1 of the lined trays. Sprinkle with mozzarella. Bake for 5 mins or until cheese melts. Sprinkle with pancetta and spring onion. Top with sour cream and coriander. Season. Serve with the lime wedges.