Loaded sweet potato fries
Crisp sweet potato fries loaded with spicy chicken, peppers, cheese and all the sauces. The perfect weekend treat! You can make your own chilli sauce or use shop-bought.
Each serving provides 636 kcal, 29g protein, 59g carbohydrate (of which 23g sugars), 29g fat (of which 6g saturates), 11g fibre and 2.5g salt.
For the chilli sauce
- 2 x 200g jars jalapeño chillies, drained
- 1 tsp smoked paprika
- 4 red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 6 tbsp soft light brown sugar
- 1 tbsp sea salt
- 125ml/4fl oz white wine vinegar
For the fries
- 2 tbsp cornflour
- ¼ tsp fine sea salt
- 3 tsp smoked paprika
- 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges
- 3 tbsp vegetable oil
- 400g/14oz chicken thighs, boneless, skin removed and roughly chopped
- 1 tsp garlic granules
- 2 peppers, seeds removed, thickly sliced
- 150g/5½oz cherry tomatoes, halved
- salt and freshly ground black pepper
For the toppings
To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool.
To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp.
Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes.
Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes.
To make the toppings, mix the mayonnaise with the garlic and set aside.
Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away.
This recipe makes about 400ml/14fl oz chilli sauce. Decant into a sterilised jar and keep in the fridge for up to one month.