Loaded Sweet Potato Chili Cheese Fries

Love chili cheese fries but fancy a change? These sweet potato chilli fries are fully loaded with a Mexican chili and topped with sour cream and the meltiest cheese. Super quick to assemble and cook! The perfect game day grub.

Timings

Prep Time

5 mins

Cooktime

35 mins

Total time

40 mins

Servings

4

Loaded Sweet Potato Chilli Cheese Fries

These loaded sweet potato chilli fries are messy but oh so good. The sweetness of the roasted sweet potato along with the savoury tomato-y chilli and tangy cheddar cheese is a divine combo.

You could go crazy with toppings but the traditional sour cream, spring onions and jalapeños is essential. Serve yours up as a sharing plate at a party and you’ll be the envy of the host! Remember to bring napkins!

Why should I make these Chili Cheese Fries?

  • Easy to make and assemble – you just need a pre-made batch of chili con carne!
  • Totally comforting!
  • Makes a great sharer at parties or for game day.
  • Uses up leftovers (chili!

Equipment Needed:

A large baking tray
Baking parchment
A grater
A knife for any chopping (spring onions)
A spoon for distributing the chilli / sour cream

How To Make Loaded Sweet Potato Chili Fries

Chili cheese fries are actually very simple to make. You only need to make sure you have pre-cooked a batch of chili beforehand. Follow my Easy Chili Con Carne recipe for the easiest recipe around, using pantry staples.

Step 1 – Like I said above, you need to start by cooking a batch of chilli con carne. This is essential for this recipe! Maybe you have leftovers in the freezer? Go defrost it now!

Step 2 – Once your chili is ready and waiting (keep it warm in the pan), you’ll need to begin by roasting your sweet potato wedges. Chop them up, throw them in a baking tray and drizzle with oil. Bake in a hot oven at 170°c fan/190°c for 30 minutes, or until crispy.

Step 3 – Now you can either choose to leave them the pan or distribute them to the oven-proof pan you’d like to serve them in. I covered the bottom of mine with a check patterned baking paper. You can use normal baking parchment too. Next, spoon over the chili con carne and sprinkle over the grated cheddar (or mozzarella – whatever you have in the fridge!).

Step 4 – Put the tray back in the oven to melt the cheese – about 5 minutes. Top with chopped spring onions, sour cream, jalapeños – whatever toppings you fancy! Dig in!

How To Layer Your Chilli Fries

Frequently Asked Questions!

The below links contain affiliate links. This means I will earn a small % if you buy from these links.

Can I use white potato instead of sweet potato?

You can use any type of potato for this recipe however you won’t get the same sweetness that you would from a sweet potato. 

Can I make my chilli vegetarian?

Of course! Quorn or soy mince such as Clearspring organic soy mince are great beef mince alternatives to make your chili vegetarian. You could also make your chili with chopped up squash, carrot, peppers… any vegetable really. As long as you combine with the right spices, it’ll be a chili! 

I don’t have cheddar cheese, can I use another?

I would recommend using a cheese that melts easily if you can’t use cheddar. How about gouda cheese, Emmental or gruyere? Fontina, provolone, taleggio and raclette cheese are also good choices for that perfect cheese pull.

What can I use instead of sour cream?

If you don’t have any sour cream, I’d recommend plain yoghurt of any kind or creme fraiche. Both offer the same tang you’ll find from sour cream.

I don’t like processed cheese, can you suggest another?

Yes, just like the above question, you don’t have to use American cheese slices for melty cheese pulls. Cheeses such as provolone, taleggio and raclette offer the same melt-levels! See above for more options.

I don’t like the heat, what else could I use instead of Jalapeño?

Jalapeno can be particularly hot, so how about using a mild chili pepper such as sweet bell and cherry peppers. They are at the bottom of the Scoville scale (a scale which measures heat in chilis).

Are sweet potato chili fries gluten-free?

Yes, my chili fries are gluten-free as none of these ingredients naturally contain gluten. 

Can I reheat this dish?

If you have made your chilli fresh then you could re-heat but you MUST make sure you re-heat until the mince is piping hot. 

It is recommended for meat to be re-heated to a minimum of 70°c. Make sure you stir half way through to achieve an even re-heat. 

You must not heat your chilli more than twice. If you’re using chlli leftovers for this recipe then your chilli would have already been heated twice. Do not attempt to heat a third time. 

Can I freeze this dish?

I would only recommend freezing if using fresh chilli because of course you won’t want to re-heat a third time once defrosted. 

This dish is best enjoyed fresh though! 

Chili Cheese Fries Topping Suggestions!

The world is your oyster when it comes to loading your chili fries. Go wild with the following:

Spring onions (scallions)

Red or green chillis of any kind

Frank’s red hot sauce

Yellow mustard

BBQ sauce

Crispy fried onions such as French fried onions

An assortment of melty cheeses: fontina, provolone, gouda…

Green or black olives

Diced tomatos

Chopped chives

Red onion

And the list goes on and on! Have we missed anything?

red check baking paper topped with fries, chilli and melty cheese

Chili Fries Tip!

Plan ahead by making a batch of my Easy Chilli Con Carne and use the leftovers for this recipe!

red check baking paper topped with fries, chilli and melty cheese

Sweet Potato Loaded Chili Cheese Fries

Love chili cheese fries but fancy a change? These sweet potato chilli fries are fully loaded with a Mexican chili and topped with sour cream and the meltiest cheese. Super quick to assemble and cook! The perfect game day grub.
No ratings yet
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 362 kcal

Ingredients
  

  • 4 sweet potatoes chopped into wedges
  • 1 tbsp olive oil
  • 300 g serving of chilli the amount can vary
  • 40 g grated cheese cheddar, mozzarella…
  • 1 spring onion diced (optional)
  • 2 tbsp sour cream optional

Instructions
 

  • Make sure you have pre-made a batch of chilli for this recipe. Got a portion in the freezer? Go defrost it now!
  • Once your chili is ready, begin by roasting your sweet potato wedges. Chop them up, throw them in a baking tray and drizzle with oil. Bake in a hot oven at 170°c fan/190°c for 30 minutes, or until crispy.
  • Leave them the pan or distribute them to the oven-proof pan you'd like to serve them in. I covered the bottom of mine with a check patterned baking paper. You can use normal baking parchment too. Next, spoon over the chili con carne and sprinkle over the grated cheddar (or mozzarella – whatever you have in the fridge!)
  • Put the tray back in the oven to melt the cheese – about 5 minutes. Top with chopped spring onions, sour cream, jalapeños – whatever toppings you fancy! Dig in!

Notes

Storage – If you have leftovers (this would be rare!!) make sure you cool them down quickly and store in a sealed container in the fridge. It will keep for a day. Do not proceed to re-heat a third time though if using chilli leftovers for this recipe. If the chilli is freshly made, this is ok (see below).
Re-heating – If you have made your chilli fresh then you can re-heat but you MUST make sure you re-heat until the mince is piping hot.
It is recommended for meat to be re-heated to a minimum of 70°c. Make sure you stir half way through to achieve an even re-heat.
You must not heat your chilli more than twice. If you’re using chlli leftovers for this recipe then your chilli would have already been heated twice. Do not attempt to heat a third time.
Freezing – I would only recommend freezing if using fresh chilli because of course you won’t want to re-heat a third time once defrosted.
This dish is best enjoyed fresh though!

Nutrition

Calories: 362kcalCarbohydrates: 55gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 26mgSodium: 583mgPotassium: 1062mgFiber: 10gSugar: 11gVitamin A: 32483IUVitamin C: 7mgCalcium: 184mgIron: 4mg
Keyword Easy, Entertaining, Game Day
Tried this recipe?Let us know how it was!

More Midweek Dinner Recipes –

Sweet Potato and Peanut Curry

The Best Pork Schnitzel

Cashew Chicken Stir-Fry

One-Pan Brazilian Beef Picadillo

Spicy Coconut Chicken Curry

Easy Creamy Salmon Pasta Bake

Want IN on a massive FREEBIE?

Join the Jess Eats mailing list and receive a FREE 7 Day Meal-Plan PLUS SEVEN RECIPES and a Shopping List!

Don't miss out!

By joining, you’ll also receive my weekly newsletter with tips and tricks, world food extras + freebies in the future!


I hate spam and won't send it. You can unsubscribe at any time too. Powered by ConvertKit

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Generic selectors
Exact matches only
Search in title
Search in content

Popular Recipes