Loaded Chili Sweet Potato Fries
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This recipe starts at 07:25
Sweet potato fries are nothing new, but have you ever had loaded chili sweet potato fries? Topped with a homemade creamy cheese sauce, sriracha, salsa, and avocado - honestly, they look like they came right out of one of my sweet potato dreams.
Loaded Chili sweet potato fries
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Servings: 2 - 3 Prep Time: 20 min Cook Time: 40 min Total Time: 60 min
INGREDIENTS: Potato Fries
4 medium sweet potatoes, peeled
1 Tbsp (8 g) arrowroot starch
2 Tbsp (30 mL) vegetable oil
½ tsp onion powder
½ tsp garlic powder
½ tsp sea salt
pepper to taste
2 tsp (10 mL) vegetable oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tsp (4 g) ground cumin
½ tsp dried oregano
½ tsp salt
¼ tsp smoked paprika powder
¼ tsp chilli powder
2 medium carrots, finely chopped
1 can (1½ cup / 400 g) diced tomatoes
1 can (1½ cup / 265 g) cooked black beans
½ cup (120 mL) boiling water
½ vegetable bouillon cube
INGREDIENTS: Cheese Sauce
½ cup (75 g) raw cashews
½ cup (120 mL) water
2 Tbsp (30 g) nutritional yeast
2 tsp (10 mL) lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt, or more to taste
⅛ tsp smoked paprika powder
1 cup (200 g) cherry tomatoes, chopped in quarters
½ small red onion, finely chopped
Sriracha hot sauce (optional)
½ avocado, sliced
1 green onion, thinly sliced
To make the potato fries: preheat the oven to 430°F (220°C).
Cut the sweet potatoes into ½ inch (1 cm) thick fries. Try to cut the fries in similar thickness, so they will cook evenly.
Soak the fries in cold water for about 10 minutes to remove the starch. This will help to get crispier fries.
Drain, then dry the fries well using a clean kitchen cloth. Divide the fries over two parchment paper lined baking trays.
Using your hands, coat the fries evenly with starch. Then cover with oil, onion powder, garlic powder, salt, and pepper and toss to coat.
Bake the fries in the preheated oven for 20 minutes. Flip the fries and switch the upper and lower baking tray. Bake them in the oven for another 10 - 15 minutes.
To make the chili: prepare the chili by heating up a large pot on medium-high heat with oil.
Add the onion and garlic, and cook until translucent for 3 - 5 minutes.
Add cumin, oregano, salt, paprika, and chili powder. Cook for another 1 minute, stirring throughout.
Add carrots, tomatoes, beans, water, and bouillon cube.
Let it cook at a gentle simmer, partially covered, for 20 minutes, stirring occasionally, until most of the liquid has been absorbed and the chili is thick and soft.
To make the cheese sauce: cover the cashews with boiling water and let them soak for 10 minutes. Then drain.
Add cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and paprika to a high-speed blender. Blend until smooth and creamy.
Add the sauce to a medium-sized pot and heat up the sauce over medium-high heat, stirring frequently. After about 3 minutes the sauce should have thickened up a bit.
To make the salsa: combine the cherry tomatoes, red onion, and lime juice in a small bowl.
Assemble the loaded chilli fries by placing the fries on a plate, topping them with the chili, drizzle over the cheese sauce, Sriracha, salsa, avocado, and green onion. Enjoy!
Storage: best if enjoyed immediately. Chilli, cheese sauce, and salsa can be made ahead of time and stored in an air-tight container in the fridge for up to 3 days.
Variations: use cooked lentils or kidney beans in place of black beans; use regular potatoes in place of sweet potatoes.
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