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Taco Fiesta™ Loaded Sweet Potato Fries
Loaded fries become guiltless with this nourishing vegetarian take on a popular favorite. Zesty Bush’s Best® Easy Entrées® Taco Fiesta® Black Beans top crispy sweet potato fries along with a drizzle of sweet and savory maple chipotle crema and a sprinkling of pico de gallo and fresh scallions.
- Prep Time
30 Mins
- Cook Time
15 Mins
- Serves
24
INGREDIENTS
Taco Fiesta Loaded Sweet Potato Fries
- 4 lb Bush’s Best® Easy Entrées® Taco Fiesta® Black Beans
- 10 lb sweet potatoes
- Corn starch (as needed)
- 3 cups pico de gallo
- 1 cup scallions, fresh, chopped
Maple Crema
- 2 cups sour cream
- ½ cup maple syrup
- ½ cup chipotle peppers in adobo
INGREDIENTS
Taco Fiesta Loaded Sweet Potato Fries
- 4 lb Bush’s Best® Easy Entrées® Taco Fiesta® Black Beans
- 10 lb sweet potatoes
- Corn starch (as needed)
- 3 cups pico de gallo
- 1 cup scallions, fresh, chopped
Maple Crema
- 2 cups sour cream
- ½ cup maple syrup
- ½ cup chipotle peppers in adobo
DIRECTIONS
- Preheat oven to 425 degrees F.
- Bring beans to a slight simmer and hold warm.
- Peel sweet potatoes and cut them into fry-shaped pieces about 1/4 inch wide and 1/4 inch thick. Sprinkle sweet potato fries with cornstarch (about 1 ½ tsp per pan) and salt. Arrange fries in a single layer and don’t overcrowd to ensure crispiness. Bake for about 5 minutes, rotate sheet pan, and cook for another 5-8 minutes or until golden and lightly browned, but not burnt. Remove from oven and season generously.
- For the maple crema, puree all ingredients and set aside.
- To plate, place 10-12 oz fries on a plate or in a bowl. Ladle ¼ cup of beans over fries. Drizzle with maple crema and sprinkle with 1/8 cup pico de gallo and scallions.
