Jackfruit loaded sweet potato fries recipe
A platter of crisp sweet potato fries topped with spicy pulled barbecue jackfruit and melted cheese is great for snacking on or serving with drinks before supper.
You could also try sprinkling the fries and jackfruit with chopped spring onions (scallions), sweetcorn kernels, black beans or kidney beans. You could also use grated mozzarella instead of Cheddar, top with guacamole and sour cream.
Ingredients
For the barbecue jackfruit- 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
- 1 tbsp coconut oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp chilli powder
- 0.5 tsp sweet smoked paprika
- 0.2 tsp salt
- 120 ml barbecue sauce
- 1 tbsp soy or tamari sauce
- 100 g grated Cheddar
- 500 g sweet potatoes
- 1 coating of olive oil spray
- 1 pinch each of sea salt and freshly ground black pepper
- 1 pinch fresh herbs for sprinkling, e.g. rosemary or thyme leaves
Details
- Cuisine: American
- Recipe Type: Jackfruit
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Make the sweet potato fries. Cut the sweet potatoes into long, thin matchsticks. Spread them out on a large baking tray (cookie sheet) and spray lightly with oil. Sprinkle with sea salt, black pepper and herbs.
- Bake in the oven for 30–40 minutes until crisp and golden brown.
- Meanwhile, cut each piece of jackfruit into 3–4 slices, discarding the seeds.
- Heat the coconut oil in a saucepan set over a medium heat and cook the garlic for 1–2 minutes without browning. Add the jackfruit, spices and salt and stir well until the jackfruit is coated in the spices. Cook, stirring occasionally, until the jackfruit is golden brown.
- Reduce the heat to a simmer and add the barbecue and soy or tamari sauces. Cook gently for 15 minutes, then shred the jackfruit with two forks.
- Arrange the sweet potato fries on a heatproof plate and top with the shredded jackfruit. Sprinkle the Cheddar over the top and pop under a hot grill (broiler) for 3–5 minutes until the cheese melts.
This recipe is from The Jackfruit Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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