Sweet potato chili cheese fries
If you or anyone in your family is a fan of chili cheese fries just wait until they taste this healthier version. I used fresh sweet potatoes and sliced them into strips, tossed them in a little olive oil and baked them until they got nice and crispy. I topped these spuds off with a simple homemade chili (but you can certainly use any canned or store-bought version if you so desire) and a nice sprinkle of shredded Monterey Jack cheese.
Sweet potato chili cheese fries recipe
Yields 8 servings
For the chili
- 1 tablespoon olive oil
- 1 pound lean ground turkey, beef or chicken
- 2 (14.5 ounce) cans fire roasted diced tomatoes or regular diced tomatoes
- 1 small sweet onion, diced
- 4 garlic cloves, minced
- 1-1/2 tablespoons chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon sweet paprika
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon
For the fries
- 5-6 large sweet potatoes
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
For the toppings
- 1-1/2 cups shredded Monterey Jack cheese
- Thinly sliced green onions as garnish
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Heat a large pot over medium heat and add the olive oil and ground turkey (beef or chicken) cooking until the meat is no longer pink. Drain and return to heat.
- To the turkey add the onions and garlic cooking until they have softened about 3-4 minutes.
- Add the remaining chili ingredients to the pot and stir. Cover the pot and simmer on medium-low heat for about 25 minutes.
- Cut each of the sweet potatoes into desired size french fries (note thicker fries will take longer to bake) and place in a large bowl.
- Toss the fries with the olive oil and salt and spread in an even layer on the baking sheet. Bake for about 30 minutes or until the fries are crispy.
- Once the fries are baked, divide them between dinner plates. Top with warm chili, shredded Monterey Jack cheese and thin sliced green onions. Best served warm.