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Bean, Beef & Bacon Loaded Sweet Potato Wedges

Bean, Beef & Bacon Loaded Sweet Potato Wedges

with Zesty Soured Cream and Spring Onion

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These Bean, Beef & Bacon Loaded Sweet Potato Wedges are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese

(ContainsMilk)

½ unit(s)

Lime

1 unit(s)

Garlic Clove

1 pack(s)

Black Beans

120 grams

Beef Mince

60 grams

Bacon Lardons

1 pot(s)

Mexican Style Spice Mix

1 pack(s)

Tomato Passata

32 grams

BBQ Sauce

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3208 kJ
Energy (kcal)767 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate84 g
of which sugars23.0 g
Protein32 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Grater
Zester
Garlic Press
Sieve
Bowl
Frying Pan
Spoon
Instructionsarrow up iconarrow up icon
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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, 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. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. Pop half the black beans into a bowl and mash 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 bacon lardons and fry until browned, 5-6 mins. Use a spoon to break up the beef as it cooks. Once browned, drain and discard any excess fat if needed. IMPORTANT: Wash your hands and equipment after handling raw meat.

4

Add the Mexican style spice mix and garlic. Cook for 1-2 mins then add the tomato passata, BBQ sauce, water (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. Cook the bacon thoroughly.

5

While your sauce simmers, mix the soured cream with the lime zest and season with salt and pepper. Once the sauce is cooked, taste and season if necessary.

6

Once the wedges are done, portion equally into bowls 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 wedges of lime for squeezing over. Enjoy!