We both try our best not to eat fast food frequently but we’ve got a HUGE weakness for french fries. We could eat every meal with a side of fries if our metabolisms allowed it. But since we don’t live in a fantasy world, we’ve got to find healthy alternatives. Enter these loaded sweet potato fries! They make a great vegetarian dinner option with lots of protein from the black beans and healthy fats from the avocado. Add bacon for a little extra protein and flavor if you like. It’s also a great game day healthy snack option, perfect to pair with some wings or our buffalo shrimp!

The first step is to simply roast the sweet potato fries. You can be pre-seasoned and cut sweet potato fries to cut down on prep time. We bake ours on a silicone baking mat for optimal crispiness. You can also use parchment paper, but we love these mats to cut down on paper waste. Plus they are dishwasher safe, so easy cleanup!

While the potatoes are baking, you can prep the remainder of the ingredients. The avocado crema is made with greek yogurt for a lower fat, higher protein alternative to sour cream. Heat up the beans in a small saucepan, and cut up the green onions and jalapeno.

Once the potatoes have finished, begin assembling your loaded fries! We start with cheese first to make sure it gets nice and melted over the hot fries! Then add the beans, followed by your jalapenos and green onions, and finally a healthy dollop of the avocado crema and hot sauce of your choice. This recipe makes a great base for you to get creative! We opted for a more Tex-Mex take, but you could create a Mediterranean version of these loaded sweet potato fries with garbanzo beans and feta cheese! You can omit the cheese altogether or use your favorite vegan cheese alternative to keep things vegan. Add some hot sauce for extra spice, you get the drift! Get creative. We’d love to see what versions you come up with.

Healthy Loaded Sweet Potato Fries

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 2 People

Course: Side Dish

Cuisine: Tex-Mex

Ingredients Method

Ingredients

  

• 2 Large Sweet Potatoes Peeled and cut into ½ inch fries
• 2½ Tablespoons Olive Oil
• 1 Small Avocado
• ½ Cup Plain Greek Yogurt
• ¼ Cup Cilantro
• ½ Lime Juiced
• 1 Can Black Beans Rinsed and Drained
• 1 Clove Garlic Minced and divided in two
• ¾ Cup Cheddar Cheese Grated
• 2 Teaspoons Kosher Salt
• ½ Teaspoon Black Pepper
• ¼ Teaspoon Taco Seasoning
• 1 Bunch Green Onions Green parts only, chopped
• 1 Jalapeno Sliced

Method

 

1. Preheat oven to 425F.
2. Toss the sweet potatoes in 2 tablespoons of olive oil and spread evenly on a baking sheet lined with parchment paper.
3. Bake at 425 for 30 minutes.
4. While sweet potatoes bake, prepare the avocado crema. Combine the avocado, lime, cilantro, Greek yogurt, ½ the garlic, and ¼ teaspoon Kosher salt in a food processor and pulse to combine until smooth. Set aside.
5. Next, heat ½ a tablespoon of olive oil to a saucepan over medium heat. Add the remaining garlic and cook for 2 minutes. Then, add the strained black beans, ¼ teaspoon salt, and taco seasoning. Cook for about 5-7 minutes. Then set aside.
6. Remove the sweet potatoes from the oven, and toss with remaining salt and pepper. Then top with grated cheese, followed by cooked black beans, green onions, and jalapeno and serve.