Loaded sweet potato fries

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.
5H 15M


Loaded sweet potato fries·
Pulled beef short ribs
Candied jalapenos


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.


Related stories

Light and fluffy scones

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.