Baking

Loaded sweet potato fries

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.
Loaded SWEET POTATO FRIES·
6
5H 15M

Ingredients

Loaded sweet potato fries·
Pulled beef short ribs
Candied jalapenos
Chimichurri

Method

Loaded sweet potato fries·

1.Make pulled beef short ribs. Preheat oven to 150°C/ 300°F. Heat oil in a large, heavy-based casserole dish over high heat. Season ribs; cook, in batches, 2 minutes each side or until browned. Remove from dish. Cook onions and garlic in same pan for 2 minutes or until browned. Return ribs to pan with ale, stock and sugar. Bring to the boil. Cover; cook in the oven 3 hours. Remove lid, cook a further hour or until meat is very tender. Skim fat from cooking liquid; discard. Remove ribs from dish. Pull out the bones; discard. Using two forks, shred meat coarsely. Bring cooking liquid to the boil, boil 10 minutes or until reduced. Remove from heat; gently stir in shredded meat.
2.Make candied jalapeños. Stir sugar, the water, vinegar and a pinch of salt in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; add jalapeños, simmer 8 minutes or until candied (jalapeños should look sticky and translucent in the centres). Cool.
3.Make chimichurri. Process ingredients until combined.
4.Preheat oven to 220°C/425°F.
5.Combine kumara and oil on two large oven trays. Season. Roast 40 minutes, turning occasionally, until browned and cooked through. Top kumara with pulled beef; scatter with mozzarella. Roast a further 2 minutes or until cheese melts.
6.Serve loaded fried topped with candied jalapeños and drizzled with chimichurri.

Do ahead: You can make the candied jalapeños up to a week ahead; refrigerate in an airtight container. You can also cook and shred the beef ribs a day ahead; refrigerate, covered. Gently reheat before serving. Chimichurri can be made up to 4 hours ahead and refrigerated.

Note

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