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Friday November 17, 2023


Sweet Potato Chili Fries


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.


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


  • Diced avocado
  • Sliced jalapeño (optional)


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.


  • *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.


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!