Gochujang loaded sweet potato fries recipe
Created by The Tesco Recipes team
Tuck into these sweet potato loaded fries, layered with a cheesy Gochujang sauce and a fresh, zesty salsa on top. Ready in just 30 minutes, these are great for sharing at the weekend.
See method- Serves 4
- Takes 40 mins
- 416 calories / serving
Ingredients
- 500g sweet potatoes, scrubbed and cut into fries
- 1 tbsp olive oil, plus 2 tsp
- 1 courgette, trimmed and sliced lengthways into 3mm strips
- 100g grated mozzarella
- 100g grated Cheddar
- 20g gochujang paste or dipping sauce
- 40g light mayonnaise
- 6-10 sliced jalapeños, to taste
For the salsa
- 400g tomatoes, finely diced
- 1 red pepper, finely diced
- 1 spring onion, trimmed and finely sliced
- 10g fresh coriander, roughly chopped
- 1 lime, zested and juiced
- 2 tsp white wine vinegar
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Shop ingredientsEach serving contains
- Energy
- 1740kJ 416.0kcal
- Fat
- 23g
- Saturates
- 10g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 34.0gProtein 15.2gFibre 6.2g
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Method
- Put all the ingredients for the salsa in a bowl; mix well, season to taste and set aside.
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sweet potatoes in the oil, then transfer to a baking tray. Season, then bake for 30 mins, turning halfway, until tender. Toss the courgette strips in the remaining 2 tsp oil and roast on a separate tray for the last 8-10 mins; set aside.
- Meanwhile, mix together the mozzarella and Cheddar, Gochujang and mayonnaise. Transfer a third of the cooked fries to an ovenproof dish about 25cm. Scatter with a few jalapeños, a third of the courgette and a third of the cheese mix. Repeat the layers to use all the ingredients, then return to the oven for 5-7 mins, until the cheese is melted. Spoon over about a quarter of the salsa to serve, saving the rest for another dish (see tip).
- Tip: This recipe makes more salsa than you’ll need. Serve leftovers with nachos or quesadillas, or in fajitas or salads.
- See more Vegetarian recipes
