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Loaded sweet potato and parsnip fries recipe

Loaded sweet potato and parsnip fries recipe

7 ratings

Turn fries into dinner with this loaded sweet potato and parsnip fries recipe. Topped with crispy bacon, a creamy blue cheese sauce and tangy pickled cabbage, this is a meal everyone can enjoy. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 503 calories / serving
  • Gluten-free


  • 600g sweet potatoes, scrubbed and cut into fries
  • 500g parsnips, peeled and cut into fries
  • 2 tbsp vegetable oil
  • 250g cooking bacon, diced
  • 100g Danish blue cheese, crumbled
  • 10g parsley, roughly chopped
  • 100g yogurt
  • ½ bunch spring onions, finely chopped
  • 3 tbsp drained pickled red cabbage
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    10g 50%
  • Sugars

    19g 21%
  • Salt

    3g 51%

of the reference intake
Carbohydrate 51.3g Protein 21.4g Fibre 11.2g


  1. Heat the oven to gas 8, 220°C, fan 200°C. Toss the sweet potato and parsnip fries onto one large or 2 medium baking trays and drizzle with the oil. Season and spread out evenly, so there’s a little space between each fry. Roast for 25-30 mins until golden and crisp, turning everything over halfway through.
  2. Meanwhile, fry the bacon for 5 mins until crispy and golden. Drain on kitchen paper. Mash half the cheese and half the parsley with all the yogurt and some black pepper in a small bowl with a fork. Add 1 tbsp of water to loosen.
  3. When the fries are done, transfer them to a platter and top with spoonfuls of the blue cheese yogurt. Crumble over the remaining blue cheese and scatter with the crispy bacon, spring onion and red cabbage. Top with the remaining parsley to serve.

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