Loaded Chili Sweet Potato Fries
1 hr + 5 min
Appetizer
Side
Servings
Total
1 hr + 5 minPrep
20 minCook
45 minContains
tree nut
Free from
soy
peanut
sesame
gluten
Ingredients
Potato fries
-
4medium sweet potatoes, peeled
-
1 Tbsp (8 g)cornstarch (optional)
-
2 Tbsp (30 mL)vegetable oil
-
½ tsponion powder
-
½ tspgarlic powder
-
½ tspcoarse sea salt
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1 pinchground black pepper
Spiced chili
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2 tsp (10 mL)vegetable oil
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1medium yellow onion, finely chopped
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3cloves garlic, minced
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1 tsp (3 g)ground cumin
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½ tspdried oregano
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½ tspsalt
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¼ tspchili powder
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2medium carrots, minced
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1½ cups (258 g)cooked black beans
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1⅔ cups (400 g)canned diced tomatoes
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½ cup (120 mL)boiling water
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½vegetable bouillon cube
Cheese sauce
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½ cup (65 g)raw cashews, soaked
-
½ cup (120 mL)water
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2 tsp (10 mL)fresh lemon juice
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¼ tspgarlic powder
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¼ tsponion powder
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¼ tspsalt, or more to taste
Salsa
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1 cup (180 g)cherry tomatoes, chopped into quarters
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½medium red onion, minced
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½lime, juiced
Optional garnish
-
avocado
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sliced green onion
Directions
- To make the potato fries: preheat the oven to 430°F (220°C).
- Cut the sweet potatoes into ½ inch (1 cm) thick sticks. 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 parchment-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. Continue to bake for another 20 - 25 minutes.
- 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.
- Add cumin, oregano, salt, paprika, and chili powder. Cook for another 1 minute, stirring throughout.
- Add carrots, beans, tomatoes, 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 chilli 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 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 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
This is honestly the best loaded chili sweet potato fries that I ever had!!!
We are making it with my boyfriend all the time.
It had a really tasty spicy part but the touch of the salsa and lime is just everything.
I've been meaning to make this dish for a while, but it seemed it requires a lot of time. I finally decided to make it, and guess what, every minute was worth it!
I have tried a lot of pick up limes recipes and this one is my all time favorite!!! I make it as often as I can. Only think I’m not a fan of is laying out the fries on the oven sheets 😫. Far too tedious. I wish I could at least find some precut fries that weren’t covered in extra garbage. But if you’re up for it I promise it is welllll worth it.
One of the most amazing! Maybe it requires a little bit more time but surely it is worth it. For me it is even more delicious on the second day.
I love this recipe! I use it regulary and enjoy every part of it :)
I made these fries for my family and they were a huge hit! The fries taste amazing and were gone in seconds. I am new to vegan food and I would just like to say thank you for being such a huge help and inspiration!
this is my ultimate favourite chili recipe, the sweet potatoes with the warm chili and cold salsa work so well together, not to mention the delicious cheese sauce on top. it is *chef's kiss*
thank you so much for all the yummy and nourishing recipes you come up with!!
best wishes from switzerland🤗
I find I prefer regular potatoes to sweet ones, but otherwise I found the recipe very creative and cheese-sauce divine!
Wow! This is the best Chili I've ever made and it was awesome with the sweet potato fries and the cheese sauce! All of my non-vegan friends loved it so much. I would definitely do it again and recommend it!
Thank you so much for your work, I've never been disappointed by one recipe. Sending lots of love !
My sister decided to go vegan and told me about your web site. I am not vegan but love trying new recipes. I try one of yours every week and have not been disappointed yet. Tonight was the sweet potato chilli fries. Delicious!
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.
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 ;)!
Such an epic recipe! It's a few steps, but it's so so worth it. Absolutely delicious.