Sloppy Joe With Roasted Sweet Potato Wedges

This classic burger will be loved by the kids. Discover this recipe for your school menu and give it a
special twist with sweet potatoe wedges as a side.

For The Beef Ragu
• Finely dice the onions, mushrooms and carrots. Heat 20ml of oil in a large pan and sweat the chopped vegetables for 5-6 minutes or until all the vegetables are soft and translucent.
• Add the beef mince to the pan and cook on a high heat for 4-5 minutes using a spoon to break down any large pieces of mince.
• Mix through 8g of the KNORR Garlic Puree and cook out for 2 minutes. Add the KNORR Tomatino and water, bring to the boil and simmer for 20 minutes. Remove from the heat and set aside.
For The Sweet Potato Wedges
• Meanwhile heat an oven to 180°C.
• Cut the sweet potatoes into wedges.
• In a large bowl, toss the sweet potato wedges, 10g of the KNORR Garlic Puree and 40ml oil and place on a tray lined with greaseproof paper.
• Roast in the oven for around 15-20 minutes or until the wedges are golden and soft inside.
• Keep warm and set aside.
To Serve
• To arrange the Sloppy Joe, cut the burger buns in half and fill with the beef ragu, add optional extras such as gherkins or cheese.
• Serve alongside a mixed salad and the roasted sweet potatoes.