Loaded Sweet Potato Wedges

Name: Loaded Sweet Potato Wedges with Chicken and BBQ Baked Beans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 2 Grams of Smoked paprika powder; 2 Grams of Smoked sea salt; 300 Grams of Pulled chicken; 1 Piece of Shallots; 1 Piece of Garlic cloves; 240 Grams of Pinto beans; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 70 Grams of Tomato paste; 40 Grams of Barbecue sauce; 15 ML of Red vinegar; 15 Grams of Honey; 100 ML of Water; 100 Grams of Grated mozzarella; 60 Grams of Grated orange cheddar; 40 Grams of Spring onion; 60 Grams of Sour cream

with Chicken and BBQ Baked Beans

In this recipe, you'll load home-made sweet potato wedges with pulled chicken and barbecue baked beans.

Cals 896 · Prot 74 · Carbs 89 · Fat 37

Low Carb

40 min

Loaded Sweet Potato Wedges with Chicken and BBQ Baked Beans

In this recipe, you'll load home-made sweet potato wedges with pulled chicken and barbecue baked beans.

Cals 896 · Prot 74 · Carbs 89 · Fat 37

Low Carb

Ingredients

Wedges

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Smoked paprika powder

2 Grams

Smoked sea salt

2 Grams

BBQ Beans

Pulled chicken

300 Grams

Shallots

1 Piece

Garlic cloves

1 Piece

Pinto beans

240 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

70 Grams

Barbecue sauce 11*13*

40 Grams

Red vinegar

15 ML

Honey

15 Grams

Water

100 ML

Toppings

Grated mozzarella 4*

100 Grams

Grated orange cheddar 4*

60 Grams

Spring onion

40 Grams

Sour cream 4*

60 Grams

Allergens

*11 Gluten, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3746 / 896
Fats (g)	36.7
of which saturated (g)	20.5
Carbohydrates (g)	89
of which sugars (g)	27
Fibers (g)	14.7
Proteins (g)	73.8
Salt (g)	6.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Wedges

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil, the smoked paprika and a generous pinch of smoked sea salt. Toss the wedges in the oil until they are fully coated. Bake for 25 min or until golden and crisp.

2 Prep

Meanwhile, peel and very finely chop the shallots and garlic. Drain and rinse the pinto beans.

3 Beans

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min until softened. Add the garlic and tomato paste and fry for 1 min further. Add the barbecue sauce, drained beans, red vinegar, honey, pulled chicken and measured water. Simmer for 10 min.

4 Bake

Once cooked, top the wedges with the pulled chicken and bean mix. Cover with the grated mozzarella and cheddar and bake for 8-10 min further or until the cheese has melted.