Loaded Sweet Potatoes Recipe

Superbowl Sunday is upon us – and is the quest for the perfect gameday appetizer. You must try this loaded sweet potatoes recipe. It is the ultimate fusion of loaded fries and nacho toppings. Pro tip: to serve, keep the fries on a baking sheet and allow people to serve themselves off of it. That way you can pop it back in the oven if the fries need to be warmed up!

Loaded Sweet Potato Fries Recipe

Makes: 4 servings

Total Time: 45 minutes

• 3 lbs sweet potatoes
• 3 tablespoons olive oil
• 1 ½ teaspoons garlic powder
• 1 tablespoon chili powder
• 3 tablespoons cornstarch
• 1 ½ teaspoon kosher salt

• ½ cup sour cream
• 1 garlic clove
• ¼ cup fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ¼ teaspoon kosher salt

• 1 red onion, diced
• 2 tomatoes, diced
• 15-oz can black beans, drained
• 1 green bell pepper, sliced
• 2 avocados, sliced
• Cilantro, chopped


Preheat the oven to 425°F.

Wash the sweet potatoes. Keeping the skin on, slice off the ends of each potato, then slice the potato in half lengthwise. Turn it cut side down and slice a ¼ inch piece. Lay the slice on its side and cut in into several long strips, depending on how big your potato is. Repeat until all fries have been cut.

Place the potato slices in a large bowl and drizzle with olive oil. In a small bowl, combine garlic powder, chili powder, cornstarch and salt. Mix thoroughly to combine then sprinkle evenly over fries. Line baking sheets with parchment paper and spread fries on the paper, not overcrowding.

Bake 15 minutes, then flip and bake an additional 10-20 minutes until fries are dry and slightly browned.

While the fries are baking, combine garlic lime juice, sour cream, olive oil, cumin and kosher salt in a small bowl and stir to combine.

When fries are done, cool for a few minutes then transfer to a platter and top with all toppings right in the middle.

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