Bacon & cheese loaded sweet potato wedges with corn salsa & sour cream
Appliance/Function:
Equipment
- 1-2 Oven trays
- Baking paper
- 1 Frypan
- 1 Large bowl
Ingredients
Wedges
- 800 g sweet potatoes or frozen wedges
- 2 tbsp Mexican seasoning
- 1 tbsp olive oil
Bacon
- 300 g bacon
- 1 tbsp olive oil
Corn
- 1 cup frozen corn
Salsa
- 1 red onion optional
- 2 tomatoes
- 1 cucumber
- 400 g black beans
- 1 tbsp apple cider vinegar
- ¼ cup pumpkin seeds
Finish
- ½ cup cheese grated
To serve
- ½ cup sour cream
Instructions
Before you start
- Preheat the oven to 220℃220 °C or 210 °C fan bake. Line an oven tray with baking paper.
Cook wedges
- Slice unpeeled 800 g sweet potatoes into wedges. Spread in a single layer on the prepared oven tray and toss with 2 tbsp Mexican seasoning and 1 tbsp olive oil. Season with salt and pepper and roast for about 22-25 minutes, until tender and golden. Turn once during cooking.
Cook bacon
- Roughly chop 300 g bacon. Heat 1 tbsp olive oil in a frypan on high heat. Cook bacon for 6-7 minutes, until cooked and golden brown. Set aside on a paper towel to drain and reserve the pan.
Cook corn
- Heat the reserved frypan on high heat and cook 1 cup frozen corn for about 5 minutes, until tender. Set aside in a large bowl to cool.
Make salsa
- Adding to the bowl with the corn as you go. Peel and finely dice 1 red onion (if using). Dice 2 tomatoes and 1 cucumber. Drain and rinse 400 g black beans. Add 1 tbsp apple cider vinegar and ¼ cup pumpkin seeds and toss to combine. Season to taste with salt and pepper.
To finish
- Remove wedges from the oven. Grate over ½ cup cheese. Return to the oven for a further 2 minutes, or until the cheese has melted.
To serve
- Divide the cheese-loaded wedges between plates. Top with the corn salsa, bacon and dollops of sour cream.
Nutrition
Calories: 953kcal | Carbohydrates: 83g | Protein: 47g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 1471mg | Potassium: 1934mg | Fiber: 18g | Sugar: 13g | Calcium: 245mg | Iron: 6mg