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Photograph of Loaded chilli sweet potato fries.

AmericanLoaded chilli sweet potato fries

Serves 3 | Prep 20 mins | Cook 40 mins

Sweet potato fries are nothing new, but have you ever had loaded chilli sweet potato fries? Topped with a homemade creamy cheese sauce, sriracha, salsa, and avocado - honestly, they look like they came right out of one of my sweet potato dreams.

Source: www.pickuplimes.com

Ingredients

Metric

Imperial

x0.5

Potato fries

4 medium sweet potatoes, peeled
1 tbsp arrowroot starch or cornflour
2 tbsp vegetable oil
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
pepper to taste

Chili

2 tsp vegetable oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt
¼ tsp smoked paprika
¼ tsp chilli powder
2 medium carrots, finely chopped
1x 400 g tin diced tomatoes
1x 400 g tin black beans
½ cup boiling water
½ vegetable bouillon cube

Cheese sauce

½ cup raw cashews
½ cup water
2 tbsp nutritional yeast
2 tsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
⅛ tsp smoked paprika

Salsa

200 g cherry tomatoes, chopped in quarters
½ small red onion, finely chopped
½ lime, juiced

Garnish

Sriracha hot sauce
½ avocado, sliced
1 green onion, thinly sliced

Instructions

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To make the potato fries: preheat the oven to 220°C.
Cut the sweet potatoes into ½ inch (1 cm) thick fries. Try to cut the fries in similar thickness, so they will cook evenly.
Soak the fries in cold water for about to remove the starch. This will help to get crispier fries.
Drain, then dry the fries well using a clean kitchen cloth. Divide the fries over two parchment paper lined baking trays.
Using your hands, coat the fries evenly with starch. Then cover with oil, onion powder, garlic powder, salt, and pepper and toss to coat.
Bake the fries in the preheated oven for . Flip the fries and switch the upper and lower baking tray. Bake them in the oven for another 10 - .
To make the chilli: prepare the chilli by heating up a large pot on medium-high heat with oil.
Add the onion and garlic, and cook until translucent for 3 - .
Add cumin, oregano, salt, paprika, and chilli powder. Cook for another , stirring throughout.
Add carrots, tomatoes, beans, water, and bouillon cube.
Let it cook at a gentle simmer, partially covered, for , stirring occasionally, until most of the liquid has been absorbed and the chilli is thick and soft.
To make the cheese sauce: cover the cashews with boiling water and let them soak for . Then drain.
Add cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and paprika to a high-speed blender. Blend until smooth and creamy.
Add the sauce to a medium-sized pot and heat up the sauce over medium-high heat, stirring frequently. After about the sauce should have thickened up a bit.
To make the salsa: combine the cherry tomatoes, red onion, and lime juice in a small bowl.
Assemble the loaded chilli fries by placing the fries on a plate, topping them with the chilli, drizzle over the cheese sauce, Sriracha, salsa, avocado, and green onion. Enjoy!

Nutrition

Per Serving	% Daily Value
Calories 330 kcal	16.5%
Total Fat 14 g	17.9%
Saturated Fat 3 g	15.0%
Carbohydrates 44 g	16.0%
Dietary Fibre 10 g	35.7%
Sugars 9 g	18.0%
Protein 10 g	20.0%
Sodium 0.672 g	29.2%

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