Ranch Turkey Loaded Sweet Potato Fries

Because everyone loves a bowl of loaded fries. AIP, paleo and allergy-friendly, get your family and friends around the table and tuck into a pile of these. 

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I totally love loaded fries. 

bowl of sweet potato fries topped with a turkey mixture cooked in herbs and spices

A good plateful of sweet potato (or your other favourite fries, or wedges) topped with meat, veggies, avocado (always), red onion and whatever sauce you like. 

I was surprised that there wasn't a loaded fries recipe already on the blog, because I eat them quite a lot. 

And this is my favourite one. 

bowl of sweet potato fries topped with ranch spiced turkey, avocados and red onions

Minced/ground turkey flavoured with Ranch-style herbs and spices - dill, parsley, garlic - and then fried until browned. I've drizzled it in the garlic sauce from The Healing Kitchen cookbook. If you don't have the book, it has over 175 AIP recipes - it's by Alaena Haber from Grazed and Enthused and Dr Sarah Ballantyne, of The Paleo Mom. And that garlic sauce is on repeat in our house. Takes seconds to blend up and then it's there in your fridge ready for some garlicky goodness whenever you need it. Like on these fries.

Give it a try yourself and let me know what you think. 

Ranch Turkey Loaded Sweet Potato Fries
Serves 4
2 large sweet potatoes
2 tsp olive oil (or mild coconut oil)
400g turkey thigh mince/ground turkey thigh
1 tsp dried chives
1 tsp dried parsley
half teaspoon dried oregano
half teaspoon dried dill
quarter teaspoon garlic salt
2 pak choi cabbages, or other soft-leaved green, like chard, spinach, etc. 
2 avocados, peeled and the stone removed and then diced roughly
1 small red onion, peeled and chopped finely
freshly chopped parsley, for serving

garlic sauce, to serve (optional)

Heat the oven to 200ºC/400ºF/gas mark 4 and get out a baking tray or oven proof dish. Chop the sweet potatoes into wedges or fries and clatter into the bottom of the tray/dish. Drizzle with the 1 tsp of the oil and slide in to bake for 25-30 minutes, or until tender and sizzling. 

While the sweet potatoes are cooking, get on with the turkey. 

Heat the remaining 1 tsp oil in a frying pan and fry the mince until just cooked and no traces of pink remain. Add the chives, parsley, oregano, dill and garlic salt and stir through. Wash and then roughly chop the pak choi (or other greens, if using) and stir into the turkey mixture. Stir-fry until the turkey is cooked, the herbs are aromatic and the greens have wilted. Turn off the heat. 

The sweet potato fries should now be cooked. 

Transfer them, using tongs, to a serving bowl (or individual bowls), making sure they fill the bowl, arranging them outwards. Pile up the cooked turkey mixture on top, in the centre, topping with the diced avocado, finely chopped red onion and a scattering of fresh parsley. 

Serve straight away and allow everyone to dig in and help themselves. 

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