Serves 4

You’ll need: 500g McCain Rosemary and Garlic Sweet Potato Fries; 400g McCain Pumpkin Chunks; olive oil; 1 teaspoon paprika; 2 teaspoons garlic and herb seasoning; 1 red onion finely diced; a handful of baby tomatoes, halved; juice of 1 lime; small bunch chopped coriander; 1 cup cheddar cheese grated; spring onion chopped; sour cream; salt and pepper to taste.

How to: 

Preheat the oven to 180°C.

Toss the pumpkin chunks with olive oil, paprika, garlic and herb seasoning, salt and pepper and place on a baking tray and bake for 20 minutes until soft.

Cook the McCain Rosemary and Garlic Sweet Potato Fries and set them aside.

To assemble:

Place the rosemary fries into a large ovenproof casserole.

Top with the roasted pumpkin chunks.

Scatter the grated cheese and bake for 8-10 minutes until melted.

Sprinkle the onions, chopped tomatoes, spring onion, and coriander and spoon dollops of sour cream and enjoy!

* Recipe & image by https://www.instagram.com/apriena/ 

Sourced via www.mccain.co.za