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An overhead view of a cast iron skillet with loaded sweet potato fries

Healthy-ish Loaded Fries


  • Author: Vicky and Ruth
  • Total Time: 1 hour
  • Yield: 4 generous servings 1x
  • Diet: Vegetarian

Description

These loaded sweet fries are made with sweet potatoes or regular white potatoes.  They are a delicious healthier way to indulge at gatherings with friends and family.


Ingredients

Scale
  • 2 large organic sweet potatoes, thoroughly washed,  20 ounces of frozen sweet potato fries, 5 large yokon gold potatoes or 20 ounces of frozen french fries
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 1/2 cups shredded mozzarella cheese ( you may use vegan cheese here) 
  • 8oz store-bought or homemade tempeh bacon (click HERE for the recipe), crumbled
  • 6 baby sweet peppers, sliced
  • 6 scallions, sliced
  • 2 plum tomatoes, chopped
  • 1/2 cup fresh cilantro, chopped (optional)

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. If using fresh sweet potatoes or fresh potatoes: Peel and cut the potatoes into fry-size pieces. ( See how-to images in the post above.  Transfer them to a large bowl, add the oil and salt and toss well, so the potatoes are coated. Arrange them on a single layer on the lined baking sheet and bake them for 30 minutes, or until tender.  Taste the potatoes, if they need more salt season to taste.
  3. If using frozen sweet potatoes: or French Fries  Place the sweet potatoes on the baking sheet and cook according to the packaging instructions. Taste the potatoes, if they need more salt season them to taste.
  4. Once the potatoes are cooked, transfer half of the cooked potatoes to an oven-proof skillet or cast iron pan and sprinkle 3/4 cup of the cheese. Add the rest of the sweet potatoes forming a pile. Sprinkle the remaining cheese on top and return to the oven for 15 more minutes, or until the cheese has melted. 
  5. Using oven mitts, remove the skillet from the oven and top the loaded potatoes with tempeh bacon, sliced peppers, scallions, tomatoes, and cilantro.  Serve immediately while the cheese is hot and melted..

Notes

  1. Making ahead instructions: have all the toppings cut and ready. If you are using fresh potatoes, you may cut them 1 day ahead and store them in a container filled with water in the fridge.  Dry the potatoes before baking them.
  2. Optional additional toppings: in addition to the toppings we have on this recipe you may add: fresh avocado, salsa, corn, black beans, a squeeze of lime, chili lime seasoning, sour cream, guacamole, hot sauce, jalapeño peppers, ranch dressing, vegan queso dip, etc.
  3. Vegan option: make it vegan by using your favorite vegan cheese.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Appetizer
  • Method: Oven baking
  • Cuisine: American

Nutrition

  • Serving Size: A generous 1/4 of the recipe
  • Calories: 297
  • Sugar: 7.2
  • Fat: 11.6
  • Saturated Fat: 4.3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 39.2
  • Fiber: 8
  • Protein: 9.7
  • Cholesterol: 0

Keywords: kosher, gluten-free, big game, footballs, teenagers

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