Ingredients
Product used:
McCain Sweet Potato Wedges
- McCain Italian Herb Mini Roasts
- Red onion, peeled and quartered
- Fresh thyme, rosemary, rocket leaves
- 3 tbsp Extra Virgin Olive Oil
- Sea salt and freshly ground pepper to taste
Method
1. | Pre-heat oven and oven tray to 230ºC for 10 minutes. Spread your McCain Sweet Potato Wedges, McCain Italian Herb Mini Roasts and onion in a single layer on the tray and place in the middle shelf of the oven. Bake in the oven for 14 minutes, turn and continue heating for a further 12-14 minutes. Cook to light golden colour. |
2. | NOTE: Watch carefully during the final minutes of preparation. When using smaller amounts, reduce cooking time. Do not overcook. |
3. | When roasted, pour into bowl and serve with fresh thyme, rosemary and fresh rocket leaves. Dress with olive oil and season with sea salt and freshly ground pepper. |
Roast Vegetable Salad
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Pre-heat oven and oven tray to 230ºC for 10 minutes. Spread your McCain Sweet Potato Wedges, McCain Italian Herb Mini Roasts and onion in a single layer on the tray and place in the middle shelf of the oven. Bake in the oven for 14 minutes, turn and continue heating for a further 12-14 minutes. Cook to light golden colour. |
2 | NOTE: Watch carefully during the final minutes of preparation. When using smaller amounts, reduce cooking time. Do not overcook. |
3 | When roasted, pour into bowl and serve with fresh thyme, rosemary and fresh rocket leaves. Dress with olive oil and season with sea salt and freshly ground pepper. |