Big Mac style loaded sweet potato fries

Jacqueline Alwill

Brown Paper Nutrition

Don’t underestimate the tasty factor of these LOADED BURGER STYLE FRIES. My man said when he was a 20 somethin in the USA you’d rock up to In and Out Burger and ask for Animal Style and you’d be delivered this kind of meal and it was the *bomb*.

So, given Father’s Day is this weekend and Sven is my baby daddy here is my random but DEEEEELISH recipe dedication to him / you / all people of burger and loaded fries love of the world.

Grab it, make it, feast on it with the juicy burger aka Big Mac sauce.


Serves 4

Gluten free : Vegetarian

4 medium sweet potatoes, cut into 1cm sticks

4 tbsp (80ml) extra virgin olive oil

1 small brown onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2x 400g tins brown lentils or 500g beef mince

2 tbsp tomato paste

3 gherkins, diced

1 1/2 cups grated cheddar cheese

1/2 iceberg lettuce, finely sliced

Burger / Big Mac Sauce :

3 tbsp mayonnaise (I used Undivided Food Co for both mayo and tomato sauce)

3 tbsp tomato sauce / ketchup

dash tabasco or hot sauce

2 tsp Worcestershire sauce

1 tsp dijon mustard

1 tsp sweet paprika


Heat oven to 180C and line a large baking tray with greaseproof paper. Place sweet potatoes on the tray, toss with 2 tbsp extra virgin olive oil and spread evenly over the tray. Bake for 20-30 minutes or until crispy. Whilst the potatoes cook, whisk the ingredients together for the Burger Sauce in a small bowl and set aside. Add 2 tbsp olive oil to a large fry pan, followed by the onion and garlic and cook for 5-6 minutes until translucent. Add the lentils and paprika and cook, tossing throughout for 3-4 minutes, cover and set aside until the sweet potatoes are cooked. Once sweet potatoes are cooked, spread the lentils / mince over the top, then spread the cheddar cheese over. Place bake in the oven to bake for 5-8 minutes or until cheese is melted