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Date:
Friday November 17, 2023

Categories:
Recipes

Sweet Potato Chili Fries

Introduction:

Indulge in the perfect fusion of sweet and savory with these Sweet Potato Chili Fries. Combining the rich, caramelized sweetness of roasted sweet potato wedges with the bold flavors of a quick and easy veggie chili, this dish is a delightful twist on classic comfort food. Topped with a vibrant red cabbage slaw and optional Greek yogurt sauce, these fries are not only delicious but also a visual treat, making them ideal for game day or any festive gathering.

Ingredients:

Veggie Chili (makes extra):

  • 1 green bell pepper, diced
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • Take 1 (14-ounce) can kidney beans, drained and rinsed
  • 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
  • 1 cup corn kernels, fresh or frozen
  • Take 1 tablespoon lime juice, plus wedges for serving
  • ½ teaspoon sea salt
  • 1 (14-ounce) can black beans, drained and rinsed
  • Freshly ground black pepper
  • 1 cup water, if needed

Sweet Potatoes:

  • 3 to 4 small sweet potatoes, sliced into wedges
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Red Cabbage Slaw:

  • 2 cups shredded red cabbage
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro, more for garnish
  • ½ teaspoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Yogurt Sauce (optional, skip if vegan):

  • ½ cup plain whole milk Greek yogurt
  • ¼ teaspoon sea salt
  • ½ tablespoon extra-virgin olive oil
  • Take ½ tablespoon lime juice

Toppings:

  • Diced avocado
  • Sliced jalapeño (optional)

Instructions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Make the Chili:

  • Heat the oil in a large pot over medium heat.
  • Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is slightly translucent, then add the garlic and green pepper. Stir and cook until soft (5 to 8 minutes), turning the heat down as needed.
  • Add the tomatoes, black beans, kidney beans, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally. If the chili becomes too thick, add water as needed.
  • Stir in the lime juice and season to taste with more salt and pepper, as desired.

3. Roast the Sweet Potatoes:

  • Arrange the sweet potatoes on the baking sheet and toss with olive oil, salt, and pepper. Roast for 35 minutes or until browned around the edges.

4. Make the Slaw:

  • In a medium bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Season to taste and set aside.

5. Make the Yogurt Sauce (optional):

  • In a small bowl, stir together the yogurt, olive oil, lime juice, and a pinch of salt.

6. Assemble:

  • Layer sweet potato wedges and a scoop of chili on a plate.
  • Top with the slaw, diced avocado, sliced jalapeño, and yogurt sauce if using.
  • Serve with lime wedges and garnish with cilantro.

Notes:

  • *Chipotle peppers can vary in spice level. Adjust according to your preference.
  • If the chili is too spicy, balance it with more lime juice and a bit of olive oil.

Conclusion:

These Sweet Potato Chili Fries offer a delightful combination of flavors and textures, making them a standout dish for fall and winter nights. Whether you’re craving a unique dinner or planning a festive gathering, these fries are sure to be a hit. With the make-ahead options for the chili and slaw, it’s a convenient and visually appealing choice that brings together the warmth of roasted sweet potatoes and the boldness of chili. Enjoy the deliciousness!