Chili Cheese Sweet Potato Fries

Look me in the eye and tell me honestly that you wouldn't enjoy a giant pile of warm and spicy chili cheese fries right now. Ya, that's what I thought. You can't resist. 

I've been dying to create a healthy recipe for chili cheese fries, and I believe I've done it! Not only is this a nutritious meal packed with protein, healthy fats, vitamins, and complex carbs, but it tastes incredible. Addicting, possibly. Proceed with caution...




Chili Cheese Sweet Potato Fries

Time: 45 minutes

Serves: 2-3


  • 2 medium sized sweet potatoes or yams
  • 1 can organic black or kidney beans
  • 8-10 oz. grass fed beef or organic tofu, crumbled
  • 1 green bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1.5 Tbsp coconut oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Sea or pink Himalayan salt to taste
  • 1 batch Hatch Chili Queso
  • Toppings (optional) such as avocado, sliced onions, or sour cream.
  1. Preheat oven to 400 degrees F.
  2. Slice the sweet potatoes into wedges and mix them in a bowl with 1/2 Tbsp of melted coconut oil. Make sure each wedge is coated in oil.
  3. Spread the fries on a baking sheet in a single layer and sprinkle with salt. 
  4. Bake for 30-40 minutes, stirring halfway through, until fries are soft and lightly browned.
  5. While fries are baking, chop the veggies and add them to a fry pan with the beans, meat or tofu, spices, and 1 Tbsp coconut oil. (If using beef, you might want to brown the meat first and drain the excess liquid before adding in the other ingredients.)
  6. Cover the pan and cook on medium heat for about 10 minutes, stirring occasionally. You want the peppers and onions to be nice and tender. 
  7. If you haven't already, use this time to also make your Hatch Chili Queso
  8. Once the sweet potatoes are done cooking, layer the chili mixture and queso over your fries, and top with avocado, diced onions, or sour cream.