Caution! Fork and knife required! These messy and incredibly delicious Loaded Asian Sweet Potato Fries with Pickled Carrot and Chili-Garlic Sauce will have you licking the plate clean.
I’ve been on a sweet potato kick lately. These delicious root vegetables are very tasty; I love them. I can’t remember where I first discovered them, or when they became a trend, but I’m glad they did. They are deliciously sweet and good for you.
I usually roast them in the oven with a little olive oil and salt and pepper, that’s it; however, this go around I decided to sweeten the pot by adding teriyaki beef, pickled carrots, cilantro, chili-garlic sauce, and a little jalapeno to add some kick.
These loaded asian sweet potato fries can be made as an appetizer or as an entree. The recipe can be easily doubled and served up to the whole family as the perfect weekend dinner! They are fun, tasty, and good for you too!
These loaded asian sweet potato fries are the ultimate winter comfort food!
These messy and delicious loaded Asian Sweet Potato Fries are incredibly flavorful. The perfect weekend meal!
- 1large sweet potatosliced into 1/2″ fries
- 1pound ground beef
- 1/2cup teriyaki sauce
- 1tablespoon cornstarch
- 2medium carrotspeeled and cut into 1/4″ sticks
- 1/2cup white vinegar
- 1/4cup cane sugar
- 1/2cup cilantroroughly chopped
- 1/2cup mayonnaise
- 1/4cup chili-garlic sauce
- 1small red jalapenosliced thinly
- 2tablespoons olive oilfor coating sweet potato fries
- 1/4teaspoon salt
- 1/4teaspoon pepper
In a small saucepan, add vinegar and sugar. Bring to a boil over high heat, cook until sugar is dissolved. Take off heat and add carrots. Bring to room temperature. Refrigerate for an hour to overnight.
Preheat oven to 425.
Slice sweet potato into 1/2″ fries. Add to a large ziplock bag. Pour in two tablespoons of olive oil. Close bag and mix to coat fries. Add fries to a greased baking sheet and sprinkle with salt and pepper. Bake for 25-30 minutes, until visibly browned and crispy.
In a greased skillet over medium-high heat, add ground beef. Cook until no longer pink; drain, and return to skillet.
Mix teriyaki sauce and cornstarch in a bowl, and add to the skillet. Turn heat to medium-low and stir until sauce is thickened.
In a small bowl, whisk mayonnaise and chili-garlic sauce. Set aside.
Remove sweet potato fries from the oven. Add to a plate, top with teriyaki beef, pickled carrots, chopped cilantro, and sliced jalapeno. Drizzle with chili-garlic mayonnaise.