These oven baked sweet potato fries are sprinkled with spices, then smothered in an easy and deliciously zesty chili and cheese topping. Perfect as a colorful and mouthwatering side or as a scrumptiously decadent appetizer to set in the middle of the table and share, these sweet potato fries with chili cheese are an irresistibly fun treat!
For the Cheese Sauce:
250g pumpkin puree; you can use butternut squash or sweet potato here as well
4 tbsp nutritional yeast
100g roast cashew butter
250ml unsweetened almond or oat milk
1 tsp paprika
1 tsp cumin
½ tsp garlic powder or 1 small clove of garlic minced
¼ tsp black pepper
For the Chili:
1 tbsp olive oil
1 small onion finely diced
2 cloves of garlic, minced
1 finely chopped carrot
1 diced red bell pepper
1 can of pinto beans, drained and rinsed well
1 can of kidney beans or black beans, drained and rinsed well
800ml passata or two cans of crushed tomatoes
250ml vegetable stock
100g tomato paste
1 tbsp cumin
½ tbsp coriander
½ tbsp oregano
½ tbsp chili powder
20g (2 large squares) 70 - 85% dark chocolate
Salt to taste
1 bag Strong Roots Sweet Potato Fries
Spring onions and/ diced jalapeno peppers
method (tick as you go)
Blend together all cheese sauce ingredients in a high speed blender. Place sauce into a pot over a medium heat. Bring to the boil and then simmer for 10 minutes, stirring occasionally to thicken.
Heat a pan over a medium heat with olive oil. Fry onion and garlic for 5 minutes
Add carrot and pepper to the pan and cook for a further 10 minutes.
Add beans, passata, tomato puree and stock, along with spices and oregano. Bring to the boil and cook for 20 minutes.
Stir through the chocolate and allow it to melt and thicken the sauce for the final 10 minutes of cooking.
Meanwhile, preheat your oven to 200C (400F).
Place sweet potato fries on a baking tray and cook while your chilli simmers.
Top cooked sweet potatoes with chili, cheese sauce and some spring onion and/diced jalapeno peppers.