Main image of Loaded Chili Sweet Potato Fries

Loaded Chili Sweet Potato Fries

1 hr + 5 min

Appetizer

Side
Making these chili loaded sweet potato fries are a labour of love, but well worth it! Topped with a homemade creamy cheese sauce, salsa, and avocado - honestly, they look like they came right out of one of my sweet potato dreams!

Servings

Total

1 hr + 5 min

Prep

20 min

Cook

45 min

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Potato fries

  • 4
    sweet potatoes, peeled
  • 1 Tbsp (8 g)
    cornstarch (optional)
  • 2 Tbsp (30 mL)
    vegetable oil
  • ½ tsp
    onion powder
  • ½ tsp
    garlic powder
  • ½ tsp
    coarse sea salt
  • 1 pinch
    ground black pepper

Spiced chili

  • 2 tsp (10 mL)
    vegetable oil
  • 1
    yellow onion, finely chopped
  • 3
    cloves garlic, minced
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    dried oregano
  • ½ tsp
    salt
  • ¼ tsp
    smoked sweet paprika powder
  • ¼ tsp
    chili powder
  • 2
    carrots, minced
  • 1½ cups (258 g)
    cooked black beans
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • ½ cup (120 mL)
    boiling water
  • ½
    vegetable bouillon cube

Cheese sauce

  • ½ cup (65 g)
    raw cashews, soaked
  • ½ cup (120 mL)
    water
  • 2 Tbsp (19 g)
    nutritional yeast
  • 2 tsp (10 mL)
    fresh lemon juice
  • ¼ tsp
    garlic powder
  • ¼ tsp
    onion powder
  • ¼ tsp
    salt, or more to taste
  • ⅛ tsp
    smoked sweet paprika powder

Salsa

  • 1 cup (180 g)
    cherry tomatoes, chopped into quarters
  • ½
    red onion, minced
  • ½
    lime, juiced

Optional garnish

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Directions

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  1. To make the potato fries: preheat the oven to 430°F (220°C).
  2. Cut the sweet potatoes into ½ inch (1 cm) thick sticks. Try to cut the fries in similar thickness, so they will cook evenly.
  3. Soak the fries in cold water for about 10 minutes to remove the starch. This will help to get crispier fries.
  4. Drain, then dry the fries well using a clean kitchen cloth. Divide the fries over two parchment parchment-lined baking trays.
  5. Using your hands, coat the fries evenly with starch. Then cover with oil, onion powder, garlic powder, salt, and pepper and toss to coat.
  6. Bake the fries in the preheated oven for 20 minutes. Flip the fries and switch the upper and lower baking tray. Continue to bake for another 20 - 25 minutes.
  7. Prepare the chilli by heating a large pot on medium-high heat with oil. Add the onion and garlic, and cook until translucent for 3 - 5 minutes.
  8. Add cumin, oregano, salt, paprika, and chili powder. Cook for another 1 minute, stirring throughout.
  9. Add carrots, beans, tomatoes, water, and bouillon cube.
  10. Let it cook at a gentle simmer, partially covered, for 20 minutes, stirring occasionally, until most of the liquid has been absorbed and the chilli is thick and soft.
  11. To make the cheese sauce, cover the cashews with boiling water and let them soak for 10 minutes, then drain.
  12. Add cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and paprika to a high-speed blender. Blend until smooth and creamy.
  13. Add the sauce to a medium-sized pot and heat the sauce over medium-high heat, stirring frequently. After about 3 minutes the sauce should have thickened up a bit.
  14. To make the salsa, combine the cherry tomatoes, red onion, and lime juice in a small bowl.
  15. Assemble the loaded chilli fries by placing the fries on a plate, topping them with the chilli, drizzle over the cheese sauce, Sriracha, salsa, avocado, and green onion. Enjoy!

Storage

  • Best if enjoyed immediately.
  • The chili, cheese sauce, and salsa can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Geraldine - April 3, 2021, 7:57 p.m.

This recipes is delish! Our family loves it. We added some corn nachos to have even more fun eating it. Thank you for your work. We learn a lot by watching your videos. Stay healthy and best wishes from Germany.

PUL Team - April 4, 2021, 3 a.m.

Mmm corn nachos sound like a delicious addition, Geraldine! Sending lots of love to you and your family in Germany 🥰

Reply
Augustin Larivière - March 28, 2021, 11:14 p.m.

I love it! I kept the skin on the sweet potatoes and it tasted awesome. The Salsa is a must. Thank you for the recipe ;)!

PUL Team - April 2, 2021, 10:36 p.m.

Thank YOU for the awesome review, Augustin 🤗

Reply
Suzanne - March 22, 2021, 9:03 a.m.

Such an epic recipe! It's a few steps, but it's so so worth it. Absolutely delicious.

PUL Team - March 31, 2021, 5:37 a.m.

So glad to hear the steps were worth it! Thank you, Suzanne 😀

Reply