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
    medium 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
    medium yellow onion, finely chopped
  • 3
    cloves garlic, minced
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    dried oregano
  • ½ tsp
    salt
  • ¼ tsp
    chili powder
  • 2
    medium 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 (4 g)
  • 2 tsp (10 mL)
    fresh lemon juice
  • ¼ tsp
    garlic powder
  • ¼ tsp
    onion powder
  • ¼ tsp
    salt, or more to taste

Salsa

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

Optional garnish

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Directions

  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.

Let us know what you think

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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Magdalena - July 26, 2021, 9:58 a.m.

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.

PUL Team - July 28, 2021, 2:54 a.m.

Such a huge compliment, Magdalena, thank you for sharing!


Hadeel - July 25, 2021, 10:42 a.m.

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!

PUL Team - July 27, 2021, 1:16 a.m.

We're so happy it was worth it, Hadeel, thanks for sharing!


Lily - July 25, 2021, 3:34 a.m.

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.

PUL Team - July 26, 2021, 9:08 p.m.

Thank you for the review, Lily, we're so glad the extra work is worth it 🙂


AlexandraP - July 23, 2021, 7:50 a.m.

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.


Ola - July 11, 2021, 1:05 p.m.

I love this recipe! I use it regulary and enjoy every part of it :)


Maddy - July 10, 2021, 12:41 a.m.

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!

PUL Team - July 10, 2021, 10:28 p.m.

We're so honoured to be part of your experiance with vegan food! All the best with your journey, Maddy 🤗


Clara - July 9, 2021, 2:17 p.m.

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🤗

PUL Team - July 14, 2021, 9:46 p.m.

We're so honoured to hear, Clara! Lots of love to Switzerland ✨


Cris S - June 5, 2021, 5:30 p.m.

I find I prefer regular potatoes to sweet ones, but otherwise I found the recipe very creative and cheese-sauce divine!

PUL Team - June 5, 2021, 11:57 p.m.

We appreciate the review, Cris! You can totally use regular potatoes for this recipe if desired 🥔


Amélie - May 16, 2021, 3:38 p.m.

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 !

PUL Team - May 17, 2021, 4:15 a.m.

Aww, Amélie, your support means so much to us! We're so thrilled that you and your friends enjoyed the recipe ✨🥰


Heather - April 16, 2021, 11:37 p.m.

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!

PUL Team - April 19, 2021, 2:29 a.m.

Thank you for the incredible review, Heather! We hope you continue to enjoy PUL recipes :D


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 🥰


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 🤗


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 😀