10.5oz Campbell’s Cream of Mushroom Condensed Soup1 can
10.5oz Campbell’s Japanese Style Sweet Corn Condensed Soup1 can
Seasoning
Paprika1 tsp
Salt1 tsp
Black pepper ¼ tsp
Olive oil 3 tbsp
Cucumber Salsa
Cucumber1 pc
Tomato 1 pc
Purple onion¼ pc
Sweet corn 20g
Olive oil1 tbsp
Lime juice 1 tbsp
Salt1 tsp
Method
1
Preheat the oven to 200°C.
2
Rinse the sweet potatoes and cut them into wedges. Mix with the seasoning & bake it for 20 minutes in oven.
3
Prepare cucumber salsa. Slice the cucumber, tomato and red onion into cubes. Mix with the rest of the salsa ingredients and set aside.
4
Add Campbell’s Cream of Mushroom Condensed Soup and Campbell’s Japanese Style Sweet Corn Condensed Soup into a pot. Pour it into a bowl and top with cucumber salsa when it is boiled.
5
Take out the sweet potato fries from the oven. Sprinkle with paprika and dip with the creamy sauce.
Tips
Mix and stir sweet potatoes after 10 minutes of roasting in order to make it become crispy on all sides.