Loaded Sweet Potato Fries

Enjoy these mouthwatering loaded sweet potato fries, topped with bean chili, cheese, and avocado; they are impossible to resist!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 45

Servings servings

Calories 384kcal

Author Adina

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

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.

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

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).