Crispy, creamy, garlicky, sweet, salty- these loaded Sweet Potato Fries with Crispy Beans & Garlic Tahini Cream are the full package. An easy recipe with total spectrum flavour in under 20 minutes.
- 1 Bag of Strong Roots Sweet Potato Fries
- 1 cup cannellini beans
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup red cabbage
- 2 tablespoon chives
- 3 tablespoons tahini
- 1 clove garlic, g
- 1 tablespoon lemon juice
- 1/4 cup unsweetened almond milk
- Salt & pepper
method (tick as you go)
Preheat oven to 200•C (400F)
Pour Oven Baked Sweet Potato Fires on a baking tray and bake in the oven for 20-23 minutes.
Prepare the crispy cannellini beans while the sweet potato fries bake. Heat the olive oil in a skillet over medium heat and toss in the beans. Cook while flipping occasionally for 10 minutes or until golden brown. Avoid stirring too much or the beans will become mushy.
To assemble the fries, layer the beans and tahini cream on top of the sweet potatoes. Top with the cabbage and chives. Serve warm and crispy.