These Loaded Southwestern Sweet Potato Fries are a glorious, messy plate of goodness. Crispy sweet potato fries loaded with lots of fresh Summer vegetables and a lime ranch!
This recipe was originally published in May 2018. I’ve updated the photos and tweaked the recipe for better instruction!
I love street food. Especially Southwestern/Mexican street food. Even though when we went to Mexico City, a taco did end up getting us sick, that didn’t stop us from getting back into it the minute we felt better! Ha! Priorities, right? I love the smells, the culture of it all, the steaming mouthwatering steam coming from the big vats of food that basically acts as a facial. I love just sitting on the side of the street shoving the food in your mouth. I love getting my hands messy.
One thing I don’t love about street food in the US? The fact that it’s SO expensive! So, for this dish, I wanted to create something that was delicious, had major street food vibes but also cheap to make at home! My favorite type of meal!
Why I Love Loaded Southwestern Sweet Potato Fries
It’s like a big giant delicious bowl of health. Nothing fried – 99% veggies and 1% indulgence (love u lime ranch!)
Another thing I love is how diverse this dish is. Don’t have sweet potatoes? Y’all know that regular potatoes will work well too!
Don’t have fresh tomatoes? Try that last bit of leftover jarred salsa in the back of your fridge. Or, try out THIS salsa because it’s basically the best salsa ever.
Don’t like ranch? Make a queso dip and drizzle it instead! The fries are your oyster.
Ingredients You Need for Loaded Southwestern Sweet Potato Fries:
- fresh sweet potatoes
- black beans
- fresh sweet corn sliced off the cob
- cherry tomatoes, halved
- green onions
- avocado
- lime ranch
- cilantro
- jalapeno
- radish
- cheese (i used cotija but you could also use feta!)
Keep in mind that the toppings I used were of my own preference! Feel free to dress yours with ingredients you love!
How to Make Loaded Southwestern Sweet Potato Fries:
Preheat the oven to 400 degrees. Slice your sweet potatoes into long and thin fries. Place them on a baking sheet, drizzle them with olive oil, salt, pepper and garlic powder. Mix with your hands to make sure each fry is coated. It also helps if they are in single file – not touching each other! Bake these for 30-35 minutes, flipping halfway through. If you prefer your fries extra crispy, you can bake them for longer.
While the fries are baking, prepare the desired toppings! Slice your avocado, jalapeno, green onions and tomatoes. Slice the corn off of the cob. Make the lime ranch by combining 2-3 tbsp of mayonnaise with 2 splashes of milk – you basically continue to add milk until you achieve your desired ranch consistency. Then, add in the spices (I used black pepper, chili powder, parsley, salt, oregano and half a squeeze of lime juice). I never measure my ranch – I just taste as I go and I encourage you to do the same!
Lastly, make sure the black beans are warmed up.
By now, the sweet potato fries should be done cooking. Remove them from the oven and load them up with the toppings!
You can eat these with a fork. Or with your hands. Just make sure of two things:
- you have plenty of napkins available
- and you just embrace the mess
Happy Summer Solstice! Xo.
Did you enjoy this recipe? Here are a few more you might like:
Baked Garlic Herb Fries with Avocado Ranch
Sweet Potato Tacos with Lime Crema
Southwestern Chicken Meal Prep Bowls
Loaded Southwestern Sweet Potato Fries
These Loaded Southwestern Sweet Potato Fries are a glorious, messy plate of goodness. Crispy sweet potato fries loaded with lots of fresh Summer vegetables and a lime ranch!
Ingredients
- 3 large sweet potatoes, sliced into long fries
- olive oil
- salt, pepper and garlic powder to taste
Optional Toppings
- 1/2 pint of cherry tomatoes, halved
- 3 stalks green onions, diced
- 2 large jalapenos, sliced thinly
- 1/2 cup cotija (or feta) cheese
- 3-4 radishes, sliced thinly
- handful cilantro (for garnish)
- 1/2 avocado, sliced
- 14 oz can black beans
- 1 cup fresh sweet corn, sliced from the cob
Lime Ranch
- 1-2 tbsp mayonnaise (whole fat)
- 1-2 splashes whole milk
- spices like garlic powder, black pepper, salt, onion powder, chili powder, parsley and oregano
- juice of 1/2 lime
Instructions
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Chop the sweet potatoes into long thin fries. Place on a baking sheet with a drizzle of olive oil and salt, pepper and garlic powder. Mix to combine with your hands and make sure that the fries are more or less single file on the pan. Bake at 400 degrees for 30-35 minutes, flipping them halfway through.
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While the sweet potatoes are baking, slice and dice all of your toppings!
Making the Ranch
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Add the mayonnaise and splash or two of whole milk to a bowl. Mix vigorously. You may need to add another splash of milk until you reach your preferred ranch consistency. Once you have, add in your desired spices. I taste as I go and adjust if needed - I encourage you to do the same when it comes to ranch! Lastly, add the lime into the ranch.
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Once the sweet potatoes are done, load it up with the toppings! I added the black beans first, followed by the corn, green onions, tomatoes, jalapenos, avocado, cheese and radish! Garnish with chopped cilantro and a generous drizzle of the ranch! Eat immediately!
Good lord, those really are loaded. It’s almost like an amazing salad.
Hahah! This comment totally made my day! Thanks Jeff 🙂
I love sweet potatoes. I love vegetables. Your photos are making my mouth water!
You’re SO sweet, Zara! I truly appreciate those comments!
Haylie, you’ve combined two of my favorites – loaded southwestern fries and sweet potatoes. What an awesome combination. Love the sweet and savory combination. Delicious!
Oh yes! Thank you so much, Kelly 🙂 You’re too kind!
Love loaded fries and these look like they would hit the spot! Hubby and I haven’t had in a little bit so this looks like a delicious reminder to try again soon. Pile on those toppings, girl 😉 Hope you’re having a fab week!
Oh yes! All the toppings, my friend 🙂