Turn a sweet potato into a meal with this healthy loaded sweet potato fries recipe! Vegetarian toppings, including black beans, scallions, and tomatoes, are piled high on baked fries. The whole dish is drizzled with a simple Greek yogurt sauce before eating. You won’t want to miss out on this amazing recipe.
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Oh boy, this recipe is a winner, friends! It’s so flavorful, easy to prep, made on a sheet pan (easy clean-up, hooray!), and totally suitable to eat as a vegetarian main dish.
You can also serve these loaded sweet potato fries as a side if that’s what floats your boat. And you can customize the toppings. Honestly, there’s so much to love about this one.
Sweet potatoes make such a good base for the Mexican-inspired toppings I used. Tomatoes, scallions, black beans, and avocado pair so well with these sweet tubers. Plus, the yogurt lime sauce ties it all together.
Ok, I’ll quit swooning over the dish and let you go. Be sure to report back and let me know how you like it by leaving a rating and review!
How to Make Loaded Sweet Potato Fries
For the full ingredients and instructions, see the recipe card at the bottom of the post. Here’s a preview of the recipe steps, followed by my expert tips.
- Peel and slice the sweet potato into fries.
- Toss the fries in olive oil, chili powder, salt, and pepper and spread on a baking sheet.
- Prep the toppings while the fries bake.
- Top the fries with toppings and cheese, and bake for a few more minutes until the cheese is melted.
- Sweet potato prep: If you are wondering how to slice sweet potatoes into fries, check out my tutorial on How to Cut Sweet Potatoes.
- Additional topping ideas: Consider adding salsa, jalapeno, corn, radishes, mango (like my mango salsa), jicama (like my jicama pineapple salsa) and/or shredded lettuce. I also like to sprinkle chopped cilantro on top before eating. If you don’t need your loaded sweet potato fries to be vegetarian, you can add chopped bacon, shredded chicken, or ground beef.
- Order of toppings: Add the beans, tomatoes, and green onions before the layer of cheese, since they will hold up well when you put the fries back in the oven for a few minutes. Wait to add the avocado and yogurt sauce and things like cilantro or other wilt-prone veggies until after the fries are out of the oven.
- Reheating: Sweet potato fries are best enjoyed right away, but you can keep leftovers in an airtight container in the fridge for 1 to 2 days. The best way to reheat them is on a lined baking sheet in the oven at 300 degrees F for about 15 minutes. If you know you are going to reheat fries at a later time, avoid adding toppings that could make them soggy (like the lime yogurt sauce, avocado, or tomatoes) until after reheating.
What goes with sweet potato fries?
Loaded sweet potato fries are definitely suitable as a main dish and serve 2 to 3 people. You can also serve them as a side dish to tacos, burgers, or wings. They would be delicious on the side of non-traditional burgers like my Spinach Feta Salmon Burgers too.
More Healthy Sweet Potato Recipes
Love these loaded sweet potato fries?! Check out some of these similar recipes:
- Sweet Potato Black Bean Meal Prep Bowls
- Sautéed Sweet Potatoes
- Ancho Chile Black Bean Sweet Potato Tacos
- Sweet Potato and Black Bean Burgers
- Healthy Sweet Potato Skins with Barbecue Beans
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Loaded Sweet Potato Fries
- 1 15-ounce can black beans - drained and rinsed
- 2 scallions - sliced
- 1 cup cherry tomatoes - halved
- 1 cup shredded Mexican cheese
- 1 avocado - diced
- 2 tablespoons chopped cilantro
Lime yogurt sauce
- ½ cup plain Greek yogurt
- 1 clove garlic - minced
- 1 lime - juiced
- Salt - to taste
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
- Toss the sweet potato fries in olive oil, chili powder, salt, and pepper. Spread them out in an even layer on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until tender and lightly browned.
- In the meantime, prep the toppings. Drain and rinse the beans, chop the scallions, tomatoes, and cilantro, and dice the avocado. Make the lime yogurt sauce by whisking together the ingredients in a small bowl. Taste and adjust seasonings as desired. You can also add small amounts of water to thin the sauce if needed.
- When the fries are finished baking, top them with the beans, scallions, and tomatoes. Sprinkle the Mexican cheese on top. Put them back in the oven for about 5 minutes until the cheese is melted.
- Add the rest of the toppings: avocado, cilantro, and lime yogurt sauce. Serve and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Other topping ideas: jalapeno, corn, shredded lettuce, radishes, salsa, mango (or mango salsa), jicama, shredded chicken, ground beef, chopped bacon
- Leftovers and reheating: These are best enjoyed right away but you can keep leftovers in the fridge for a couple of days. Reheat on a baking sheet at 300 degrees F for 15 minutes. Try to avoid adding toppings that will make the fries soggy (avocado, lime yogurt sauce, etc) if you know you have to reheat them later.
Enjoy your fries! – Lizzie