These healthy, loaded sweet potato fries will definitely make you popular at any party

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Photos: Lauren Caris
At Well+Good, we’re constantly coming across genius recipes—whether it’s on Instagram, in soon-to-be published cookbooks, or directly from buzzy food bloggers themselves. And we’re sharing, by spotlighting the most awesome recipe we’ve come across each week. Ready to get cooking? Check out this week’s pick, below!

It’s impossible to top the brilliance that is sweet potato toast, right?

Okay, maybe not, but loaded sweet potato fries have to come pretty darn close.

Because a) fries are delicious, and b) it’s all about the fixings—and honestly, there’s a lot of good to be found in this appetizer topper. Think fibrous  black beans, vitamin-rich tomatoes and peppers, and avocados full of good-for-you fats.

If it sounds a bit like a healthier alternative to nachos, it basically is. You can skip the drizzle of cheese if you’re keeping things vegan (or opt for a dairy-free alternative—even tennis star Novak Djokovic has a go-to nut cheese recipe) and invite all your favorite friends over—or, at least the ones you’re willing to share with—to fill up on this healthy app. Just don’t expect there to be any leftovers.

This recipe comes from vegan food blogger Lauren Caris, whose sweet and savory recipes are designed to help the plant-based-curious navigate veganism. (Although honestly, even the most avowed meat-eater would dig in to this dish—just watch.)

Headed to a dinner party or end-of-summer cookout? These loaded sweet potato fries will make you the MVP guest—keep reading for the recipe.

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Loaded sweet potato fries recipe

Lauren Caris Cooks’ Mexican Style Loaded Baked Sweet Potato Fries

Yields 4 servings

4 to 5 sweet potatoes
1 red onion
2 tomatoes
1 cup black beans
1/2 cup vegan aioli (or avocado oil mayo)
1 green bell pepper
1 avocado
1 handful cilantro or coriander

1. Preheat the oven to 375°F.

2. Wash the sweet potatoes and cut into sticks the size of French fries. Toss in a bowl with a little olive oil and season with salt and pepper. Bake for 25 to 30 minutes until crispy and golden.

3. While the sweet potatoes are baking, prepare the toppings. Dice the green bell pepper and set aside. Finely dice the red onion and tomatoes and mix together in a bowl. Prepare the vegan mayonnaise if making your own. Drain the beans. Slice the avocado. Roughly chop the coriander.

4. Lay out the fries in a large bowl and top with all the different elements. Enjoy immediately.

If you can’t have loaded fries without a bit of cheese, you’re going to want to make the Minimalist Baker’s vegan queso—it only takes 20-minutes to make! Looking for other dishes to bring to an end of summer cookout? These healthy side dishes taste delicious and travel well.

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