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  3. Sloppy Joe With Roasted Sweet Potato Wedges
  1. Recipes

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.

Sloppy Joe With Roasted Sweet Potato Wedges – recipe

Ingredients

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For The Beef Ragu

For The Sweet Potato Wedges

To Serve

  • Hamburger buns 600 g
  • Mixed green salad 150 g

Preparation

  1. 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.

  2. 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.

  3. 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.