Incredibly delicious loaded sweet potato fries topped with bean chili, cheese, and avocado. Packed with bold flavors, this dish transforms simple sweet potato fries into a flavorful meal.
Enjoy the ultimate weekend indulgence with crisp, loaded sweet potato fries topped with spicy bean chili, melted cheddar, and creamy avocado. Whether you whip up your own fries or buy some, these loaded fries make for a satisfying vegetarian dinner, a delightful, shareable, and healthy snack, or a fun appetizer.
Try more delicious recipes: Baked Sweet Potato Slices, Air Fryer Baked Sweet Potatoes, or Old-Fashioned Sweet Potato Casserole.
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⭐️Why does this recipe work?
- Simple ingredients and straightforward instructions: Whipping up this dish is super easy and budget-friendly.
- Bursting with flavor, thanks to the combination of spicy bean chili, melted cheddar cheese, and creamy avocado.
- Healthy option: It allows you to indulge without feeling guilty, as homemade sweet potato fries are nutritious and packed with vitamins.
- Perfect for vegetarians: The loaded sweet potato fries are a hearty, flavorful, and satisfying meal without any meat. Make more vegetarian party snacks: Cucumber Wraps or Cajun Deviled Eggs.
- Versatile: Whether you're having friends over or just relaxing at home alone, these fries are perfect for any situation.
📋Recipe ingredients
Ingredients for the fries:
- Sweet potatoes and spices for roasting them: You will need 2 large orange sweet potatoes (about 2 lbs/ 900 g), some olive oil, ground cumin and coriander, sweet paprika, a touch of cayenne pepper, fine sea salt, and ground black pepper to season the tubers.
Bean chili ingredients:
- Two cans of beans. I had one can of kidney beans and one of black beans. You can use just one sort or other cooked beans you like.
- Spices for the beans: ground cumin and coriander, onion powder, red chili flakes, sweet paprika, smoked paprika, a bit of granulated sugar, fine sea salt, and ground black pepper.
- Other ingredients include olive oil, onion, garlic cloves, red pointed or bell pepper, one can of tomatoes, tomato paste, vegetable broth, and sweet chili paste or ketchup (optional).
- While sweet chili sauce or ketchup isn't a traditional ingredient in bean chili, I enjoy adding about ½ a cup towards the end of the cooking process as I find it enhances the flavors. However, this step is optional.
- Make our delicious Refried Bean Quesadillas, too.
Toppings:
- Cheddar cheese (or another good melting, flavorful cheese), avocado, red onions (or green onions), cherry or grape tomatoes, fresh cilantro or parsley.
See the recipe card for full information on ingredients and quantities.
🧅Additions
- Crumbled crispy bacon or chorizo.
- Pickled onions or jalapeños for a tangy bite.
- Other fresh veggies like shredded lettuce or cabbage for crunch.
- Queso, sour cream, full-fat Greek yogurt, or cheese sauce. Feta cheese is also nice, but you should not bake that. Just sprinkle it over the finished dish together with the onions and avocado.
- Hot sauce, BBQ sauce, or chipotle mayo for a spicy kick.
- Fried or poached eggs for extra protein. Or Air Fryer Frozen Calamari Rings.
👩🏻🍳How to make loaded sweet potato fries?
Make the fries
Step #1: Peel and cut the potatoes into ¼-inch (0.5 cm) strips.
Step #2: Place them in a large bowl and mix them with the oil and the spices.
Step #3: Place them on one or two greased, rimmed baking sheets in an even layer.
Step #4: Roast them for 15 minutes. Flip them and bake them for another 10-15 minutes until crispy and nicely browned.
Make the bean chili
Step #5: Sauté the onions and paprika. Add garlic and tomato paste.
Step #6: Add canned tomatoes and cook for 3-5 minutes.
Step #7: Add the remaining chili ingredients and stir to combine.
Step #8: Simmer, uncovered for about 30 minutes.
Assemble the dish
Step #9: Transfer the fries to a large skillet or another suitable roasting dish.
Step #10: Cover them with the bean chili.
Step #11: Add the cheese and bake everything for 4-5 minutes until the cheese is melted.
Step #12: Top the loaded sweet potato fries with avocado and red onion slices and chopped cherry tomatoes.
🔊Expert Tips
Sweet potatoes: You can make your own sweet potato fries using our super simple recipe, or you can use store-bought sweet potato fries. Bake them according to the package directions and proceed with the recipe.
Don't overcrowd the baking sheets: Spread the fries out in a single layer on the baking sheet, leaving space between each fry. Overcrowding can cause the fries to steam instead of crisp up. Use two baking sheets and a fan oven that allows you to bake two batches in one go.
Bake at high heat (around 425°F or 220°C) to ensure they become crispy on the outside while remaining tender on the inside, and flip them halfway through.
Serve immediately while the fries are still hot and crispy.
❓Recipe FAQs
Yes. The dish will have a slightly different flavor and texture, but it will still be delicious.
You can prepare the chili ahead of time. Then assemble and bake the fries just before serving.
Yes, omit the cheese or use vegan cheese or cheese sauce.
Store any leftover assembled fries in an airtight container in the refrigerator for up to two days. Reheat them in the oven or air fryer until warmed through before serving. The potatoes will not be crispy anymore, but the flavors and comfort are all there.
You can freeze any leftover chili for up to three months. Reheat it on the stove or in the microwave before serving over freshly baked sweet potato fries.
🍽️What to serve with them?
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📖 Recipe
Loaded Sweet Potato Fries
Equipment
- Baking sheets one or two, depending on their size
- Large cast-iron skillet or roasting pan
Ingredients
Bean chili:
- 1 medium onion
- 1 red bell pepper or pointed pepper
- 1 tablespoon olive oil
- 2 garlic cloves
- 3 tablespoons tomato paste
- 1 can tomatoes chopped, 14 oz/ 400 g
- 2 cans beans 14 oz/ 400 g each, Note 1
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup vegetable stock 250 ml
- ½ cup sweet chili sauce or ketchup, optional, 115 g, Note 2
Sweet potato fries:
- 2 large sweet potatoes 2 lbs/ 900 g, Note 3
- 2 tablespoons olive oil + more for the pans
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper to taste
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Toppings:
- 1 ½ cups Cheddar 150 g, Note 4
- 1 small red onion
- 2 small avocados or 1 large
- 6 cherry tomatoes
- cilantro or parsley
Instructions
Bean chili:
- Chop: Finely chop the onion and dice the pepper. Mince the garlic, but keep it separated from the rest.1 medium onion + 1 red bell pepper + 2 garlic cloves
- Sauté: Heat the oil in a large saucepan. Cook the onions and the pepper for about 5 minutes, adding a splash of water after about 2 minutes if the onions threaten to catch at the bottom of the pan. Add the garlic and tomato paste and stir well for another minute.1 tablespoon olive oil + 3 tablespoons tomato paste
- Add the canned tomatoes, drained beans, all the spices, and vegetable stock.1 can tomatoes + 2 cans beans + ½ teaspoon cumin + ½ teaspoon coriander + ½ teaspoon onion powder + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + ¼ teaspoon red pepper flakes + 1 teaspoon granulated sugar + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 cup vegetable stock
- Simmer: Bring the mixture to a boil, turn the heat down to medium-low, and simmer the chili, uncovered, for about 30 minutes. Cooking it uncovered will help thicken the sauce and concentrate the flavor. Stir occasionally.
- Add sweet chili sauce or ketchup, stir well, and adjust the flavor with more salt and pepper if necessary (it might not be).½ cup sweet chili sauce / 115 g
Sweet potato fries:
- Preheat the oven to 425°F/ 220°C. Thoroughly brush one or two baking sheets with oil.
- Cut sweet potatoes: Peel, wash and dry them. Halve them widthwise and slice the halves into 3-5 slices, depending on how thick they are. Cut the halves into ¼-inch (0.5 cm) strips.2 large sweet potatoes / 900 g
- Season: Rub the strips with oil, add the spices, and rub them again.2 tablespoons olive oil + 1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ⅛ teaspoon cayenne pepper + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Bake: Arrange the fries on the prepared baking sheets and roast them for 15 minutes. Flip and roast them for another 10-15 minutes or until crispy and nicely browned around the edges.
Assemble the loaded sweet potato fries:
- Transfer the fries to a lightly oiled, large cast-iron or roasting pan.
- Cover them with the beans.
- Sprinkle the shredded cheese on top and bake the fries for 4-5 minutes until the cheese has melted.1 ½ cups Cheddar / 150 g
- Top the loaded fries with sliced avocado, thinly sliced red onion, and diced cherry tomatoes. Sprinkle some chopped cilantro or parsley on top and serve immediately.1 small red onion + 2 small avocados + 6 cherry tomatoes + cilantro or parsley
Notes
- Beans: I used one can of kidney and one can of black beans. You can use just one sort or other beans you like.
- Sweet chili sauce or ketchup are optional but add a nice flavor.
- Sweet potatoes: You can peel them or scrub them thoroughly and leave the skin on.
- Cheese: Use freshly grated cheese, not pre-shredded. Grated cheese from a bag contains additives that prevent it from melting nicely. You can use another kind of good melting and flavorful cheese you like (not mozzarella alone, though; it lacks flavor).
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