Sweet Potato & Sweet Corn Loaded Fries
Sweet Potato Loaded Fries


Pepper Pesto:

3 red peppers, deseeded and roughly cut into 2cm cubes

50 g McCain Diced Onions

60 g roasted salted cashew nuts, chopped

125 ml vegetable oil

Pea Dip:

360 ml (200 g) McCain Garden Peas, defrosted

40 ml sour cream

10 fresh mint leaves, roughly chopped

30 ml maas

Salt and freshly ground black pepper, to taste


300 g boerewors, sliced into 2 cm slices

300 g Sweet Potato Fries, cooked as per pack instructions

2 fresh jalapenos, sliced 

70 g McCain Sweet Corn, defrosted

125 ml (55 g) Mozzarella cheese, grated

120 ml (50 g) Mature Cheddar cheese, grated

60 ml (45 g) Feta cheese, roughly crumbled

Salt and freshly ground black pepper, to taste

Fresh coriander for garnishing (optional)


4 -6


  1. For the pepper pesto: Preheat Oven to 180°C; roast the peppers, McCain Diced Onions and cashew nuts for 25 minutes until slightly charred and softened. Blend in a food processor adding in enough olive oil for a thick dip consistency. Season with salt and black pepper to taste. Set aside at room temperature.
  2. For the pea dip: in a food processor; pulse the McCain Garden Peas, sour cream, mint and maas with seasoning until the texture is chunky yet incorporated. Set aside in the refrigerator.
  3. Place boerewors into a cold non-stick saucepan, heat gradually to a medium heat; the boerewors should be golden and juicy.
  4. Preheat grill.
  5. Meanwhile, deep fry the McCain Sweet Potato Fries until crispy, allow to drain on paper towel; season and place onto a large heat-proof serving platter.
  6. Top with the boerewors, jalapenos, McCain Sweet Corn and the three cheeses.
  7. Grill until the cheese is bubbling and is golden.
  8. Serve Sweet Potato with the pea dip and pepper pesto on the side, garnish with coriander.


Variations, Hints and Tips:

  • Replace boerewors with grilled chicken fillets or beef strips.
  • Use one of your favourite McCain Oven Baked Chips as an alternative.