These Mexican-inspired loaded sweet potato fries are topped with melty vegan cheese, black beans, corn, tomatoes, red onion, and cilantro. They’re sweet, savory, and a little spicy, and they make a fun appetizer, side, or meatless dinner for game day and movie night!
Quick Glance
- Time: 10 minutes of prep and about 35 minutes in the oven.
- Serves: 4.
- Oven or air fryer: Bake the fries at 425 degrees F (220 degrees C) or air fry them.
- No meat needed: Black beans make them hearty and filling.
- Quick Tip: Spread the fries out in a single layer so they crisp up.
Jump to:
If you love nachos (like my air fryer nachos) and sweet potatoes, you have to try them together. I’ve already shared tater tot nachos (totchos), and this version swaps in sweet potato fries for a sweet and savory twist. You can make the fries from scratch or use frozen sweet potato fries, and cook them in the oven or air fryer, depending on how much time you have.
Why You’ll Love This Recipe
- Loaded fries without meat: Black beans, corn, and vegan cheese make them hearty.
- Crowd-pleaser: Set out a big tray for game day, parties, or movie night.
- Flexible: Use homemade or frozen fries, and the oven or air fryer.
- Easy to customize: Add salsa, guacamole, jalapenos, or your favorite toppings.
The Ingredients
Please refer to the recipe card below for the full list of ingredients and quantities.
- Sweet potatoes: 2 large sweet potatoes, cut into ¼-inch fries. You can use about the same amount of frozen sweet potato fries to save time.
- Olive oil, salt, chili powder, and garlic powder: For seasoning the fries.
- Black beans: Drained and rinsed. Pinto beans work too.
- Corn: Fresh, frozen and thawed, or canned and drained.
- Tomatoes, red onion, cilantro, and lime juice: For a fresh salsa-style topping.
- Vegan shredded cheddar: Use your favorite brand.
- Vegan sour cream or avocado: Optional, for topping.
Other Topping Options
- Heat: Fresh or pickled jalapenos, hot sauce, or chipotle sauce.
- Shortcut salsa: Swap the tomatoes, onion, cilantro, and lime for store-bought pico de gallo.
- More vegetables: Shredded lettuce, radishes, sliced olives, bell peppers, or pickled red onions.
- Protein: Vegan ground beef or the chickpea and walnut meat from my chickpea and walnut meat tacos.
- Brunch-style: Top with tofu scramble.
How to Make Loaded Sweet Potato Fries
Step 1: Season the fries. Preheat the oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. Cut the sweet potatoes into ¼-inch fries and toss them in a large bowl with the olive oil, salt, chili powder, and garlic powder.
Step 2: Spread them out. Spread the fries in a single layer on the baking sheet with space between them.
Step 3: Bake. Bake for 25 to 30 minutes, flipping halfway through, until tender inside and lightly crisp on the edges. While the fries bake, stir together the black beans, corn, red onion, tomatoes, cilantro, and lime juice, then season with salt.
Step 4: Melt the cheese and load them up. Sprinkle the vegan cheese over the fries and bake for 3 to 5 more minutes, until melted. Spoon the bean and corn mixture over the top, add vegan sour cream or avocado if you like, and serve right away.
How to Make Them in the Air Fryer
Toss the fries with the oil and seasonings, then air fry at 400 degrees F (200 degrees C) for 10 to 15 minutes, flipping halfway, until tender with crispy edges. Cook in batches so they’re not crowded. Transfer them to a baking sheet, add the cheese, and melt it in the oven for 3 to 5 minutes, then add the toppings. Want thicker pieces? Make my air fryer sweet potato wedges instead.
FAQs
Yes. Cook them according to the package directions, then add the cheese and toppings.
Yes. Air fry the seasoned fries at 400 degrees F (200 degrees C) for 10 to 15 minutes, flipping halfway, then melt the cheese in the oven and add the toppings.
Crowding the pan and underbaking are the most common reasons. Spread them out in a single layer with space between them, and bake until the edges are browned.
Yes. Make the fries and topping separately and refrigerate them for 2 to 3 days. Reheat the fries until crispy, then add the toppings right before serving.
These are! Many restaurant versions use dairy cheese, sour cream, and bacon, but this recipe uses vegan cheese, black beans, and vegan sour cream or avocado.
Toni’s Recipe Tips
- Cut the fries evenly: Same-size pieces cook at the same rate.
- Don’t overcrowd: Use two baking sheets if needed.
- For extra crispy fries: Toss them with a little cornstarch or potato starch along with the oil and seasonings. I haven’t tested exact amounts.
- Serve right away: The fries soften once the toppings go on.
Serving Suggestions
Serve these with a bowl of vegan ceviche and chips for a fun appetizer spread, or pair them with:
- Tacos: Vegan chorizo tacos or vegan black bean tacos.
- Wraps and sandwiches: Hummus vegetable wraps or a vegan burger.
- Soup: Vegan posole rojo or sweet potato pumpkin soup.
- Salad: Cucumber Tajin salad or elote pasta salad.
Storage Instructions
Fridge: These are best fresh. Store leftover fries (without toppings) in an airtight container for 3 to 4 days, and the bean and corn topping separately for 1 to 2 days.
Reheat: Reheat the fries in the oven for 10 to 15 minutes or in the air fryer for a few minutes at 375 degrees F (190 degrees C). Add the toppings right before serving.
If you tried these loaded sweet potato fries or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Side Dishes
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 (220 degrees Celsius) 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 the black beans for pinto beans or add diced jalapeño for heat.
- To air fry the fries, cook them at 400 degrees Fahrenheit (200 degrees Celsius) for 10 to 15 minutes, flipping halfway, then melt the cheese in the oven.
- Frozen sweet potato fries work too. Cook them according to the package directions.
Andrea says
These loaded sweet potato fries are so good!