LOADED SWEET POTATO FRIES

I have never tried any recipes from the Keto diet. This one is delicious and not difficult to make. It is a high-carb recipe and it can be reduced by using zucchini noodles or lettuce cups instead of the sweet potatoes. I have made a few alterations to the original recipe.

INGREDIENTS

3 large sweet potatoes (1.2kg), cut into 1cm thick batons.

1 Tbsp olive oil

1 red onion, cut into thin wedges

pinch of salt

1 Tbsp red wine vinegar

Jalapeño mayonnaise

1 Tbsp pickled jalapeño chillies, finely chopped, plus extra to serve

100g mayonnaise (I used ready-made soy mayo)

freshly ground black pepper

extra virgin olive oil, for drizzling

Spicy Mexican Beef

2 Tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 long red chilli, halved, deseeded and chopped

500g beef mince

1 tsp chopped chipotle chillies in adobo sauce

2 tsp smoked paprika

2 tsp ground cumin

1 tsp ground coriander

1 1/2 Tbsp tomato paste

400g diced tomatoes

To serve

Guacamole

coriander sprigs

lime wedges

METHOD:

To make the jalapeño mayonnaise, combine all ingredients in a bowl and mix well. Season with salt and pepper, if needed, and drizzle over the olive oil.

 

Put the extra chillies in a bowl and set apart.

To make the guacamole, mash a ripe avocado in a bowl, add some lime or lemon juice to taste and season with salt and pepper and a splash of Cholula or Tabasco sauce. Mix well and set apart.

To make the Mexican beef, heat the oil in a large frying pan over medium heat. Chop the onion finely.

Add the onion to the pan and cook for 5 minutes or until translucent. Stir in the garlic and and chilli and cook for 1 minute. 

Add the beef and cook, stirring to break up any lumps, for 6 minutes, or until browned. Add the spices, chipotle chillies and the tomato paste and cook for 1 minute. 

(I couldn't find any chipotle chillies, so I had to adapt the recipe and I used a jar of already made 'salsa roja' from the supermarket instead of the tomato paste and the diced tomatoes.)

Salsa roja

Stir in the tomatoes, reduce the heat to low and simmer for 10-12 minutes, adding a little water if the sauce becomes too dry. 

Season with salt and pepper if necessary.

In the meantime, preheat the oven to 200°C. Put the sliced sweet potato batons in a bowl and add the olive oil. Mix well and put on a baking tray. Cook for about 20 minutes or until nice and crunchy. (I sometimes cook them in the air-fryer and they are also delicious!)

Cut the red onion into thin slices and put in a bowl. Add a pinch of salt and the vinegar and massage the onion slices with your hands to make sure they are mixed with the ingredients. Let it rest for about 10 minutes and discard the juices before serving.

Cut and rinse some coriander and put in a bowl.

To serve, pile the fries onto plates, and top with the mince, guacamole and jalapeño mayo. Sprinkle over the coriander, red onion and extra jalapeño and serve with lime wedges.

Serves 4