Loaded sweet potato fries
By OcadoLife
Published on 14 January 2022
Sweet, creamy and deliciously charred at the edges, these fries come topped with red onion, feta, fresh herbs and tomatoes.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 800 g of sweet potatoes, cut into thin strips or wedges with the skin on
- 3 tbsp of extra virgin olive oil, plus 2 tbsp for the salsa and 1 tbsp for the dressing
- 1 tbsp of balsamic vinegar, plus 1 tbsp for the salsa
- 4 large of on-the-vine tomatoes, (diced)
- 1 red onion, finely diced
- 250 g of greek yoghurt, for the dressing
- 15 g of fresh mint leaves, finely chopped (for the dressing)
- 1 lemon, zest and juice (for the dressing)
- 0.5 iceberg lettuce, shredded
- 400 g of chickpeas, drained and tossed with some olive oil and seasoning
- 1 bunch of coriander, leaves roughly chopped
- 300 g of feta cheese, crumbled
- 1 tsp of honey or sugar, for the dressing
Method
Step 1
Preheat oven to 200ºC/180ºC fan/gas 6. In a large baking tray with plenty of space, toss the sweet potatoes in the oil and balsamic vinegar, along with some seasoning. Place in the oven for 30 mins.Step 2
To make the salsa, mix together the tomatoes, onion, 1 tbsp balsamic vinegar, 2 tbsp oil and some seasoning in a bowl, then set aside.Step 3
In a separate bowl, combine all the dressing ingredients and season.Step 4
Remove the wedges from the oven and transfer to a large plate. Now load them up with the lettuce, chickpeas, coriander, feta and salsa. Finish by drizzling the dressing over the top.