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Bean & Beef Loaded Sweet Potato Wedges

Bean & Beef Loaded Sweet Potato Wedges

with Zesty Soured Cream and Spring Onion
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
673 kcal
Protein
: 
33.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese

(Contains: Milk)

½ unit(s)

Lime

1 carton(s)

Black Beans

120 grams

British Beef Mince

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)2814 kJ
Energy (kcal)673 kcal
Fat23.2 g
of which saturates11.1 g
Carbohydrate75.2 g
of which sugars24.2 g
Dietary Fibre20.7 g
Protein33.4 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200℃. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, scatter with the central American spice mix, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, trim and thinly slice the spring onions. Grate the cheese. Zest and halve your lime. Drain and rinse the black beans in a sieve. Pop half the black beans into a bowl and mash with a fork until broken up, then set aside.

3

Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the beef as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

4

Add the tomato passata, chipotle sauce, water for the sauce (see ingredients for amount) and the beans (both whole and mashed). Season with salt and pepper, then stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. 

5

While your sauce simmers, mix the soured cream with the lime zest in a small bowl and season with salt and pepper. Chop the remaining lime into wedges. Once the sauce is cooked, taste and season if necessary.

6

Once the wedges are ready, share between your plates and top with the beef and bean sauce. Cover with the grated cheese. Finish with a dollop of zesty soured cream and sliced spring onion. Serve with lime wedges for squeezing over. Enjoy!

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