Sweet potato wedges with chilli con carne Ingredients
Directions
4kg Sweet Potatoes
1kg Beef Mince
330g Green Lentils
1 6kg Tinned Chopped Tomatoes
650g Onions
650g Celery
650g Carrots
650g Leek
5 Garlic Cloves
330ml Water
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5g Chilli Powder, 15g Ground Cumin, 15g
Ground Coriander, 15g Mexican Spice Mix
500g Guacamole
2
Fry beef mince until browned.
1. Dice the onion, celery, carrot and leek and add to the pan Fry until onions are translucent and vegetables soft
3.
4
Halfway through, add chopped garlic and spices.
Add lentils, tomatoes and water and simmer until the lentils are cooked and the sauce has thickened.
6
Meanwhile, cut the sweet potatoes into wedges, and cook on a lightly oiled tray in the oven at 180C until soft on the inside and crispy on the outside.
5. To serve, portion out the wedges and top with chilli and guacamole
