Chili Sweet Potato Fries Recipes

CHILI SPICED SWEET POTATO FRIES

Steps:

• Preheat Oven and Prepare the Baking Sheet; Preheat the oven to bake (not convection) at 425°F/220°C (high) and adjust the rack to the top. In the mean time, line a baking sheet with parchment paper and set aside.
• Prepare the Sweet Potato; Peel the sweet potato, then cut into fries about 1/4 inch thick and place in a large mixing bowl.
• Measure and Add the Olive Oil; Toss the sweet potato fries until well coated.
• Season the Fries; Meassure and add the sesining to the sweet potato fries.
• Arrange the Sweet Potatoes on the Baking Sheet; Transfer the seasoned sweet potato fries to the prepared sheet tray and arrange in a single layer.
• Begin Cooking the Sweet Potatoes; Place the fries in the preheated oven and bake for 12 minutes or until the potatoes begin to brown on the edges.
• Make the Dipping Sauce; While the sweet potatoes bake, mix the sauce ingredients in a small mixing bowl and set aside.
• Flip and Finish Cooking the Sweet Potatoes; Flip the sweet potatoes and continue cooking for 15 more minutes or until the egdes are slightly charred and fork tender.
• Remove the Sweet Potatoes
• Serve as Desired; Serve these colorful fries hot with the dipping sauce or on their own. Or as a side for [The Perfect Burger](https://recipes.hestancue.com/recipes/burger "The Perfect Burger").

SWEET POTATO CHILI FRIES

Steps:

• Heat the oil in a heavy pot or Dutch oven over medium-high heat.
• Add onions, garlic, and bell pepper. Sauté until onions are soft and translucent, about 8 minutes.
• Add beef and spices (chili powder, cumin, coriander, oregano, plus a generous sprinkle of salt).
• Sauté until the meat is browned, breaking up the meat as it cooks.
• Mix in crushed tomatoes and water. Bring to a low simmer, cover partially, and simmer for one hour.
• Preheat oven to 500 °F/260 °C.
• Use a steamer or a steaming tray over a pot of boiling water to steam the potato wedges. Steam for 10 minutes, or until the sweet potato is just tender enough to pierce with a fork. If the potatoes become too soft, they'll fall apart.
• Remove the the potatoes and pat them dry.
• In a bowl, gently toss the steamed fries with avocado oil.
• Transfer the potatoes oto a parchment-lined baking sheet. Leave any excess oil that has dripped off the fries in the bowl.
• Lay the fries out evenly, without touching.
• Bake for about 15 minutes, turning once halfway through, or until the potatoes are nicely browned.
• Remove the fries from the oven and season with salt.
• Place the cashews in a food processor. Blend until the texture is smooth and creamy, and scrape down sides as needed.
• Add the roasted red pepper, chipotle in adobo, salt, smoked paprika, and then process again until smooth.
• To make the sauce warm and pourable, whisk together ½ cup of the chipotle cashew cream with up to ¼ cup boiling water.
• Pile the sweet potato fries on a platter or individual serving plates. Spoon the chili over the fries.
• Top with grated cheddar cheese and/or chipotle cashew cream.
• Garnish with chopped green onions and/or cilantro.

SPICY SWEET POTATO FRIES

Steps:

• Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

MAKE THESE CHILI SWEET POTATO FRIES FOR CLEAN EATING HEAVEN!

Steps:

• Preheat the oven to 425 degrees f. and line a large baking sheet (or two) with parchment paper or silicone baking mats.
• Cut the sweet potatoes into 1/2 inch fries, evenly as shown and place them into a large bowl.
• Sprinkle fries with pepper and garlic powder, then drizzle with oil. Toss well to get all of your fries nicely coated.
• Arrange in a single layer, with some space in between (so they can crisp up), on the baking sheets and bake for 20 to 25 minutes, flipping once during roasting time.
• Meanwhile, heat a large (lidded) skillet over medium heat then add in your beef, onions and garlic. Cook, stirring frequently for about 6-7 minutes, or until meat starts to brown while breaking up the meat.
• Add in seasonings, chipotle peppers, corn, black beans and diced tomatoes then gently stir to combine.
• Reduce heat to low, cover with a lid and simmer for 20 minutes to allow flavors to develop and chili to thicken. Taste test, and add a sprinkle of sea salt if desired.
• Sprinkle fries with sea salt when they come out of the oven.
• Serve the sweet potato fries topped with your beef chili and any extra toppings of your choice...serving suggestion shown in the pictures!
• I divided up the fries between 4 separate plates then let the kids top their own.

SWEET POTATO FRIES WITH CHILI COCONUT DIP

Steps:

• Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
• Mix the cardamom, paprika and salt together in a small bowl.
• Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
• Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
• Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.

SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO CREAM

Steps:

• Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
• Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
• Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
• While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
• Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

SWEET POTATO CHILI

Steps:

• Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
• Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

CHILI-CHEESE SWEET POTATO FRIES

Steps:

• Heat oven to 450°F. Arrange fries in single layer on 15x10x1-inch pan. Spray fries with cooking spray. Bake 18 to 22 minutes or until crisp.
• In small saucepan, heat chili over medium heat 3 minutes or until thoroughly heated.
• Transfer fries to serving platter or individual plates. Spoon chili over fries; sprinkle with cheese and onions. Serve immediately.