Loaded Sweet Potato Fries
This baked Loaded Sweet Potato Fries recipe gives you the great flavors of loaded fries and keeps it gluten-free! This amazing appetizer isn’t just a healthy substitution for regular french fries. The unique, slightly sweet flavor of sweet potatoes lends itself to this truly special dish.
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Loaded Sweet Potato Fries are a great snack for a fun Friday night. You can feel good about eating this, even if its late at night, as you will be getting the nutrients from sweet potatoes that you won’t get from regular fries. The great flavors and small prep time of 10 minutes makes this a great sweet potato recipe to have in your repertoire.
These fries have all the makings of traditional loaded fries. Topped with bacon, sour cream, parmesan cheese, red onion, and jalapenos, the flavors are similar but different than traditional fries and pair with the distinct flavors of sweet potatoes so well. If you want to make this close to traditional fries, you may want to consider finishing it off with a homemade cheese sauce!
The customization doesn’t stop there, you can add any other toppings like hot sauce, extra herbs like fresh cilantro, or even a small drizzle of maple syrup. These baked fries go great in any dipping sauce, too, try a homemade ranch or ketchup to keep it a wholesome dish.
Why You’ll Love This Recipe:
Sweet, salty, and savory: Crispy sweet potato wedges piled high with bacon, parmesan, and a creamy drizzle.
Baked, not fried: Roasted in the oven with butter and herbs for maximum flavor and crisp edges.
Perfect party snack or side: Great for sharing, serve as a fun appetizer, game day snack, or loaded side dish.
Easy to customize: Add or swap toppings to match your flavor preferences.
A little heat, a lot of flavor: Jalapeños add just enough kick without overpowering the dish.
Ingredients to Make Loaded Sweet Potato Fries:
- sweet potatoes. Choose large, firm sweet potatoes and slice them into evenly sized wedges so they cook at the same rate. No need to peel unless you prefer them skinless.
- butter. Helps crisp the edges and adds rich flavor. You can substitute with olive oil or avocado oil if preferred.
- dried thyme. Adds a warm, herby note that pairs well with the sweetness of the potatoes.
- sour cream. Cools things down and adds creaminess, great for balancing the spicy and salty toppings.
- bacon bits. Use real cooked bacon, chopped finely for best flavor. Turkey bacon work too.
- shredded parmesan. Freshly shredded melts better and adds a salty, nutty finish.
- red onion. Diced small for a pop of sharpness and crunch. Soak in cold water for a few minutes if you want a milder flavor.
- jalapeños. Slice thinly and remove seeds for less heat. Can be left raw or roasted slightly with the fries.
How to Make Loaded Sweet Potato Fries:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice sweet potatoes into wedges and place in a large bowl. Toss with melted butter, dried thyme, salt, and pepper to coat evenly.
- Spread wedges in a single layer on the baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and tender with crisp edges.
- Once baked, transfer fries to a serving platter. Top with sour cream, bacon bits, shredded parmesan, diced red onion, and sliced jalapeños.
- Enjoy immediately while hot and crispy. Serve extra sour cream or ranch dressing on the side, if desired.
Recipe Notes & Tips:
- Cut wedges evenly: Uniform size ensures even cooking, aim for ½-inch thickness at the widest part.
- Don’t overcrowd the pan: Spread the fries out with space between them so they roast instead of steam.
- Flip halfway through: Turning the wedges helps them crisp up on both sides.
- Customize your toppings: Try adding shredded cheddar, green onions, or a drizzle of ranch for extra flavor.
- Mild or spicy: Remove jalapeño seeds for less heat, or swap in sliced banana peppers for a milder option.
- Try Greek yogurt: A great substitute for sour cream if you want a lighter, protein-rich option with similar creaminess.
- Crispier finish: For extra-crispy edges, roast the wedges an additional 5 minutes or broil for 1–2 minutes, just watch closely to avoid burning.
- Make it a meal: Add shredded rotisserie chicken or black beans to turn these into a loaded main dish.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store leftover fries and toppings separately in airtight containers for up to 3 days. Reheat fries in a 400°F oven for 8–10 minutes to re-crisp before topping.
Freezer: Not recommended, the texture of roasted sweet potatoes becomes mushy once frozen and reheated.
Make-ahead tip: You can roast the sweet potato wedges ahead of time, then reheat and top just before serving for best texture and flavor.
FAQs:
Yes, use store-bought frozen fries for convenience. Bake according to package instructions, then add your toppings.
They have a mild heat from the jalapeños. Remove the seeds for less spice, or skip them entirely if preferred.
Yes, roast the wedges in batches, then load and serve everything on a large platter or sheet pan for easy sharing.
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Loaded Sweet Potato Fries
Ingredients
- 3 large sweet potatoes, cut lengthwise into wedges
- ¼ cup butter, melted
- ½ teaspoon dried thyme
- ¼ cup sour cream
- ¼ cup bacon bits
- ¼ cup parmesan cheese, shredded
- ¼ cup red onion, diced
- 2 jalapeños, sliced
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice sweet potatoes into wedges and place in a large bowl. Toss with melted butter, dried thyme, salt, and pepper to coat evenly.
- Spread wedges in a single layer on the baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and tender with crisp edges.
- Once baked, transfer fries to a serving platter. Top with sour cream, bacon bits, shredded parmesan, diced red onion, and sliced jalapeños.
- Enjoy immediately while hot and crispy. Serve extra sour cream or ranch dressing on the side, if desired.
Nutrition
Notes
- Cut wedges evenly: Uniform size ensures even cooking, aim for ½-inch thickness at the widest part.
- Don’t overcrowd the pan: Spread the fries out with space between them so they roast instead of steam.
- Flip halfway through: Turning the wedges helps them crisp up on both sides.
- Customize your toppings: Try adding shredded cheddar, green onions, or a drizzle of ranch for extra flavor.
- Mild or spicy: Remove jalapeño seeds for less heat, or swap in sliced banana peppers for a milder option.
- Try Greek yogurt: A great substitute for sour cream if you want a lighter, protein-rich option with similar creaminess.
- Crispier finish: For extra-crispy edges, roast the wedges an additional 5 minutes or broil for 1–2 minutes, just watch closely to avoid burning.
- Make it a meal: Add shredded rotisserie chicken or black beans to turn these into a loaded main dish.
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Please leave a comment and star rating on this post!More Side Dish Recipes:
- Green Beans and Smashed Potatoes
- Curry Green Beans with Feta
- Sautéed Green Beans
- Easy Garlic Green Beans
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Very yummy!!!