HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Mexican Sweet Potato Fries
Loaded Mexican Sweet Potato Fries

Loaded Mexican Sweet Potato Fries

With Cheddar Cheese

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We know everyone’s jumping on the loaded fries bandwagon, but these crispy sweet potato fries topped with all things Mexican and delicious are definitely worth embracing the trend for.

Allergens:GlutenMilkTree NutsPeanutsSesameSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato




green capsicum

1 bunch

spring onions

1 bunch


1 block

Cheddar cheese


1 tin

red kidney beans

1 packet

beef strips

1 sachet

taco spice blend

(May be present Gluten)

Not included in your delivery

1 tbs


(ContainsGluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

3 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat23.4 g
of which saturates8.4 g
Carbohydrate48.7 g
of which sugars14.7 g
Dietary Fibre0 g
Protein33.9 g
Cholesterol0 mg
Sodium603 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1 cm thick fries and add to the prepared oven trays. Sprinkle over the cornflour and season with salt and pepper. Drizzle with 2 tbs of the olive oil, toss to coat and bake in the oven for 20- 25 minutes, or until crispy. Switch the two trays half way through cooking.Be sure to arrange the sweet potato in a single layer over the two prepared oven trays. Ensuring the potatoes are evenly spread will help them to crisp up slightly.


Meanwhile, finely chop the tomato and green capsicum. Finely slice the spring onion. Finely chop the coriander leaves.


Grate the Cheddar cheese. Drain and rinse the red kidney beans.


In a medium bowl, toss the beef strips with the taco spice blend. Season with salt and pepper.


Heat the remaining olive oil in a large frying pan over a high heat. Add the beef strips and cook for 1 minute, or until just browned. Add the red kidney beans and cook for a further 1 minute to heat through.


Divide the sweet potato fries between plates and top with the beef strips, red kidney beans, Cheddar cheese, green capsicum, tomato, spring onion and coriander.