These Mexican-inspired loaded sweet potato fries are sweet, spicy, & delicious. Perfect for parties, movie nights, game days, and a fun dinner!
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Jump to:
- Why You'll Love This Recipe
- The Ingredients
- Other Topping Options
- How to Make Loaded Sweet Potato Fries
- FAQs
- Pro Recipe Tips
- Serving Suggestions
- Storage Instructions
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- Loaded Sweet Potato Fries
Why You'll Love This Recipe
If you love nachos (like these air fryer nachos) and sweet potatoes, you absolutely MUST combine the two into loaded sweet potato fries. I've already shared a recipe for tater tot nachos (totchos), but in this version, sweet potato fries are used to provide crispy sweetness to the mix.
Even better, you can use homemade or frozen sweet potato fries, and an oven or air fryer, to suit your time and effort levels. Plus, just like nachos, they're really easy to customize, and perfect as a hearty, crowd-pleasing appetizer, side, or main.
The Ingredients
Other Topping Options
- Jalapeno: Add heat with fresh or pickled jalapeño.
- Salsa: To save time, replace the onion, tomato, cilantro, and lime with store-bought fresh salsa like Pico de Gallo.
- Other vegetables: i.e., shredded lettuce, chopped radishes, sliced olives, bell peppers, or even pickled pink onions.
- Fruit: Add chopped mango or pineapple.
- Protein: Top the loaded sweet potato 'nachos' with your favorite 'taco meat,' like vegan ground beef, chickpea and walnut meat from this chickpea and walnut meat taco recipe.
- Hot sauce: (or chipotle sauce) To drizzle over the top.
- 'Eggs': Add scrambled tofu for a delicious 'brunch' version.
How to Make Loaded Sweet Potato Fries
Step 1: First, preheat the oven to 425°F/218°C and line a large baking sheet with parchment paper. Meanwhile, wash, dry, and chop the sweet potatoes into ¼-inch fries, then toss them in a bowl with the oil and seasonings.
Step 2: Spread the fries in a single layer over the baking sheet (don't overcrowd!) and bake for 25-30 minutes, flipping halfway, until tender with crispy edges.
Alternatively, cut them thicker and make air fryer sweet potato wedges.
For air fryer sweet potato fries: Air fry at 400°F/200°C for 10-15 minutes, flipping halfway.
Step 3: Meanwhile, combine the beans, corn, onion, tomatoes, cilantro, and lime juice in a bowl, stir, season to taste, and set aside to 'marinate.'
Step 4: Sprinkle the fries with vegan cheese and return to the oven for 3-5 minutes to melt. Transfer to a serving dish, top with the bean mixture, and optionally garnish with vegan sour cream and/or avocado. Enjoy!
FAQs
Yes. Prepare the fries and toppings separately and refrigerate for 2-3 days. Reheat the fries until crispy, then assemble before serving to avoid sogginess.
This can happen if they're overcrowded while baking and/or underbaked.
Pro Recipe Tips
- Optionally add starch: Toss with cornstarch or potato starch (added with the oil and seasonings) before baking for extra crispiness.
- Cut the fries evenly: To ensure even cooking.
- Don't overcrowd: Spread the fries in a single layer with space for airflow to guarantee the crispiest fries.
- Serve immediately: The fries will soften as they sit, especially once the wet toppings are added.
Serving Suggestions
Enjoy loaded sweet potato fries as an appetizer, side, main, or party sharer with:
- Tacos (vegan chorizo tacos or vegan black bean tacos)
- Vegan Burgers
- Wraps or sandwiches (hummus vegetable wraps or vegan tea sandwiches)
- Chili or Soup (sweet potato pumpkin soup or vegan posole rojo)
- A side salad (cucumber tajin salad or a leafy green salad)
Storage Instructions
Fridge: Sweet potato fries are best served immediately. However, leftovers (before toppings are added!) will store in an airtight container for 3-4 days. Store the corn bean topping separately for 1-2 days.
Reheat: Reheat the fries in the oven (10-15 minutes) or air-fryer (a few minutes) at 375°F/190 °C. Add toppings only before serving.
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If you tried this loaded sweet potato fries recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Loaded Sweet Potato Fries
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Ingredients
- 2 large sweet potatoes cut into fries
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- ½ cup diced red onion
- 1 cup diced tomatoes
- ½ cup vegan shredded cheddar cheese
- ¼ cup chopped cilantro
- 1 to 2 tablespoons lime juice
- Salt to taste
- Vegan sour cream or avocado/guacamole for topping (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato fries with the olive oil, salt, chili powder, and garlic powder until evenly coated.
- Spread the fries in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Bake for 25 to 30 minutes, flipping halfway through, until tender inside and lightly crisp on the edges.
- While the fries bake, combine the black beans, corn, red onion, tomatoes, cilantro, and lime juice in a bowl. Stir, taste, adjust salt, and set aside.
- Remove the fries from the oven and sprinkle the vegan shredded cheese evenly over the top. Return to the oven for 3 to 5 minutes, until melted.
- Remove from the oven and spoon the bean and corn mixture over the fries.
- Top with vegan sour cream or avocado if using. Serve immediately.
Notes
- These are best served immediately.
- You can swap black beans for pinto beans or add diced jalapeño for heat.
- Optionally add starch: Toss with cornstarch or potato starch (added with the oil and seasonings) before baking for extra crispiness.
- Cut the fries evenly: To ensure even cooking.
- Don't overcrowd: Spread the fries in a single layer with space for airflow to guarantee the crispiest fries.
- Serve immediately: The fries will soften as they sit, especially once the wet toppings are added.
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