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Gochujang loaded sweet potato fries recipe

Gochujang loaded sweet potato fries recipe

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Created by The Tesco Real Food 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 30 mins
  • 416 calories / serving
  • Vegetarian

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
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1740kj
    416kcal     21%

  • Fat

    23g 33%

  • Saturates

    10g 50%

  • Sugars

    14g 15%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 34g Protein 15.2g Fibre 6.2g

Method

  1. Put all the ingredients for the salsa in a bowl; mix well, season to taste and set aside.
  2. 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.
  3. 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

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