Loaded Southwestern Sweet Potato Fries

loaded southwestern sweet potato fries overhead shot with lime in the background

These Loaded Southwestern Sweet Potato Fries are a glorious, messy plate of goodness. Crispy sweet potato fries loaded with fajita veggies, juicy tomatoes, a large dollop of guacamole and topped with a spicy sour cream drizzle!

I love street food. Fun fact about Benjamin and I – we really want to move to Mexico next year for a few months. We have always both wanted to travel and live in a different country for a long period of time. In fact, we spend about 80 percent of our free time watching Youtube videos of Street Food Tours in Mexico City. It’s mainly tacos – but there are SO many different kinds. Everything from chicken to veggie to pork to ANIMAL ORGANS. Yes, I don’t believe I will be partaking in eating a taco filled with pig eye. To each his own, though!

Anyway – the thing that we have found that we love so much about Mexico City is the diversity in food AND the fact that everything is so cheap there! You can get a taco LOADED with protein, veggies, and allll of the toppings for like, $1.00. I’m dead serious. We all know that street food in the U.S. is like $7.50 for a “gourmet corn-dog” ha! #butreallytho

So, for this dish, since I love street food and especially Mexican street food, I wanted to create something that was delicious but also cheap to make at home! My favorite type of meal 🙂

close up of the loaded southwestern sweet potato fries

So, here’s what you’re gonna get:

  • baked sweet potato fries roasted until crispy crunchy perfection
  • fajita veggies, sauteed until they’re are cooked through but still retain a slight crunch
  • fresh juicy tomatoes for that acidic life
  • a healthy scoop of homemade guacamole
  • a spicy sour cream sauce that is out of this world good and tangy and cooling but still spicy and man it’s great

It’s like a big giant delicious bowl of health. Nothing fried – 99.9 percent veggies and .1 percent indulgence (oh hey sour cream).

Another thing I love is how diverse this dish is. Don’t have sweet potatoes? Girl, u 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 sour cream? Try some plain Greek yogurt!

Sorry, but I feel like I have to go there and say that the guacamole is a necessity for these fries. #yougottadoit You can use store-bought or homemade!

You can also add more to it! Some black beans would be a great add for some added protein. Or hey, treat yourself and make a delicious homemade cheezy queso goodness sauce that you want to eat by the spoonful. It’s up to youuuuuu!!

loaded southwestern sweet potato fries

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

Like, girl, your significant other is probably gonna love u even more when they look over and see that you have sour cream on your face.

Hope you guys enjoy this recipe! Xo.

Loaded Southwestern Sweet Potato Fries

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2


  • 2 large sweet potatoes
  • 1 small white onion
  • 1 roma tomato
  • 1 bell pepper
  • 2 tbsp sour cream
  • 1 lime
  • 1 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 dollop guacamole (homemade or store-bought)
  • olive oil
  • salt and pepper
  • handful cilantro (for garnish)


  1. Chop the sweet potatoes into long thin fries. Bake with a drizzle of olive oil and salt and pepper at 400 degrees for 30 minutes, flipping them halfway through.

  2. Chop the bell pepper and onion into long slices. Heat a skillet on medium heat and add a drizzle of olive oil to coat. Add in your peppers and onions, add salt and pepper to taste and sautee for about 4-5 minutes, or until tender and caramelized. 

  3. Add sour cream, cayenne, salt and pepper, garlic and onion powder and the juice of half of a lime into a bowl. Stir to combine. 

  4. Once the sweet potatoes are done, layer them out on a plate. Top them with the bell pepper and onion, diced roma tomatoes, a dollop of guacamole and a drizzle of the sour cream. Garnish with chopped cilantro. Eat immediately! 


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