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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!

Course Appetizer, dinner, Main Course
Cuisine American, Mexican
Keyword loaded fries, southwestern fries, street cart fries
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Haylie

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

  1. 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.

  2. While the sweet potatoes are baking, slice and dice all of your toppings!

Making the Ranch

  1. 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.

  2. 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!