Ultimate Loaded Sweet Potato Fries with a Mexican Twist
Loaded sweet potato fries topped with kidney beans, sweetcorn, jalapenos, pickled red onion and chillies. Drizzled with a spicy mayo dressing.
Ingredients
- 435g Sweet potatoes (cut into fries)
- 1/2 Red onion (thinly sliced)
- 4 tbsp Red wine vinegar
- 50g Sweetcorn
- 25g Kidney beans
- 2 tbsp Mayonnaise
- 1 tbsp Mexican hot sauce
- 100g Cheddar (grated)
Garnish
- 50g Pickled jalapenos
- 2 Spring onions (chopped)
- 1 Red chilli (sliced)
Instructions
- Preheat air fryer to 190 and preheat the grill to medium-high. Cut the sweet potatoes into fries and add to a pan with boiling water with a pinch of salt. Boil for 3 minutes and then drain in a colander. Place on kitchen towel to remove excess moisture. Add to the air fryer and cook for 12-15 minutes, turning the fries half way through.
- Meanwhile, add the red onion to a small bowl and add the red wine vinegar. Add a pinch of salt and leave to pickle, stirring frequently.
- Add the sweetcorn and kidney beans to a small pan and add cold water covered. Heat the beans on low for around 5 minutes until warmed through (do not boil). Drain and set aside.
- Mix the mayonnaise and the Mexican hot sauce to make the spicy mayonnaise. Remove the sweet potatoes from the air fryer and divide between two bowls. Season with salt and pepper to taste. Top with the sweetcorn and kidney beans and grated cheddar cheese. Cook under the grill for 2-5 minutes until the cheese has melted.
- Drain the pickled red onions and add the spicy mayonnaise to the top of the fries and top with the pickled jalapenos, pickled red onions, spring onions and red chilli, and enjoy.