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These baked sweet potato fries are sprinkled with spices, then topped with an easy and deliciously tasty chili and cheese dressing. Perfect as a colorful and delicious side or as an exquisitely decadent snack to put in the middle of the table and share, these baked sweet potato fries with chili cheese are an irresistibly fun treat.
Baked Sweet Potatoes French Fries Go to the cheese and chili route
When a yummy, yummy, cheesy appetizer really sounds super inviting and tempting, then cheese and chili fries are a great way to go.
Crispy, salty, golden and topped with a mixture of simple and spicy spicy meat and a copious amount of gooey cheese … I mean, what is it not to absolutely love and crave?
And while cheese and chili fries are something we usually order at our favorite diner-style restaurant, I came up with a delicious recipe for baked sweet potato fries, a healthier alternative, generously topped with a rich sauce of Chile. and lots of melted cheese!
With a hint of green onion for a little extra color and fresh flavor, these delicious, fun, and delicious baked chile cheese fries are the perfect side for burgers, or a colorful snack to share with a table full of family members. or friends. !
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How to Bake Chili Cheese Fries
When cut into nice thick chunks and seasoned with lots of spices, the sweet potatoes are very tasty baked potato chips, tasty but slightly sweet, crispy on the outside but tender on the inside.
But when you smother those fries in a homemade chili sauce and lots of cheese, you take them on top and create a whole new and fun dish – one you can imagine ordering and enjoying at your favorite local restaurant!
The sweet potato chunks are roasting in the oven in no time, and while they're getting nice and tender, I make a quick and easy beef chili sauce with a little organic ground beef, finely chopped onion, garlic, spices and a touch of tomato paste.
Black beans would make a great addition to this quick chili sauce as well, but for this recipe here, I'll leave them out to keep things soft and rich, and more like a sauce. However, feel free to add some beans if you like.
As for the cheese, I choose jack cheese for its melting capacity and flavor. But using cheddar, or even a combination of jack and cheddar (or your preferred variety of meltable cheese), would be delicious.
Here's a look at my baked potato chips with cheese and chili recipe: (or just skip to the full recipe below …)
- First, while my oven is preheating to 400 °, I cut my sweet potatoes into pieces and seasoned them with salt, pepper, spices and a pinch of avocado or olive oil.
- Then I add the seasoned wedges in an even layer to my large cast iron skillet and roast it in my oven for about 30 to 35 minutes, or until crisp on the outside but tender on the inside. (You can also use a medium size baking sheet or baking sheet, and line with foil for easy cleaning.)
- While the sweet potato fries are baking, I make my chili sauce with half a pound of organic ground beef, a little chopped onion, garlic and spices, plus tomato paste and a touch of beef broth, and simmer until just done. rich and thick.
- Once the baked sweet potatoes are roasted, I place a spoon over the chili sauce, top with a lot of cheese, then bake for a few more minutes, until the cheese is completely melted.
- To serve, sprinkle some fresh green onions and / or coriander, and serve.
Baked Sweet Potatoes with Chili Cheese
These baked sweet potatoes with chili cheese are a healthy and colorful version of traditional chili cheese fries!
Category: AppetizerKitchen: American
Performance: For 6
Nutritional information: 510 calories per serving
Preparation time: 20 minutesTime to cook: 35 minutesTotal time: 55 minutes
- 2 teaspoons of chili powder
- 2 teaspoons ground cumin
- 4 sweet potatoes (the bright orange variety), halved and sliced
- Avocado oil
- Black pepper
- 1/2 onion, finely chopped
- 1/2 pound lean ground beef
- 2 garlic cloves, pressed through garlic press
- 1 1/2 tablespoons tomato paste
- 2 teaspoons of flour
- 1/4 cup beef broth / broth or water
- 1 1/2 cups of grated cat or cheddar cheese
- Preheat oven to 400 ° and keep a cast iron skillet or baking sheet lined with some parchment paper on hand.
- In a small mold, combine the chili powder and ground cumin, and reserve for a moment.
- Add the sweet potato slices to a large bowl, drizzle over a tablespoon of oil, sprinkle with a little salt and pepper, as well as about half of the chili powder / cumin mixture, and stir to coat well; Add the wedges to the cast iron skillet or baking sheet in a single layer as much as possible, and place them in the roasting oven for about 35 minutes, or until easily pierced with a knife.
- While the sweet potato fries are baking, prepare the chili topping by placing a large skillet over medium-high heat; add about 1-2 tablespoons of oil, and once hot, add the finely chopped onion and sauté for a couple of minutes until softened.
- Crumble into the ground meat, and with a wooden spoon or spatula, break the meat very well so that it becomes a fine crumb; Add a pinch of salt and pepper, along with the rest of the chili powder / cumin mixture, and stir to combine.
- Once the meat is well cooked, add the garlic, and once aromatic, add the tomato paste and stir to combine.
- Sprinkle the flour and stir to incorporate, then pour in the meat stock / broth or water, and let the mixture simmer and cook for a moment or two to thicken slightly; set aside for a moment, keeping warm.
- Once the sweet potato fries are tender, reduce the heat to 350 ° and carefully remove the cast iron skillet or baking sheet from the oven and on a heat resistant surface; sprinkle about ½ cup grated cheese on top of potato chips, then pour chili sauce and meat evenly to cover all potato chips.
- Cover with the rest of the cheese and bake for an additional 5-10 minutes, until the cheese is sticky and melted.
- To serve, sprinkle with a little chopped green onion and / or coriander, and serve.
Tips and tricks for my baked sweet potato fries with chili cheese:
- Medium sweet potatoes, unpeeled: If you can find medium or small sweet potatoes, it will be easier to cut them into pieces. Also, skip the sweet potato peeling step – the peel adds a lot of flavor and texture, and helps keep the wedges intact.
- Smoked spices: I'm using a chili powder combo plus some additional cumin and coriander here, but feel free to just use chili powder if that's what you have on hand. You could also add more “kick” to these with a pinch of cayenne pepper – it's up to you and how spicy you like things!
- Good quality ground beef or other options: Using lean, organic ground beef (if possible) creates a rich and flavorful sauce here, and I only use 1/2 pound in this recipe. If you prefer not to use beef, you can substitute ground turkey or chicken, or even use a vegetarian option, such as a ground soy alternative, which can look and taste similar to ground beef.
- Ooey-gooey, meltable cheese: I love jack cheese because it melts so well and tastes smooth and creamy, but other great options are cheddar, mozzarella, provolone, muenster, or even pepper jack, just go for something that melts well.
Craving for tastier snacks? Check out these Chicken Nachos with Fire Roasted Tomato Sauce, these Chicken Lettuce Wraps, this warm Aubergine Sauce with Spiced Yogurt, or these Chicken Taquitos!