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Loaded Mexican Sweet Potato Fries


Loaded Mexican Sweet Potato Fries
  • Gluten Free!
Serves: 4Ready In: 40 minutes

Why We Like It


Who says it's not possible to have loaded fries that are actually good for you too?!  This version is loaded with REAL food and fantastic Mexican-inspired flavor!

Preheat the oven to 425 degrees

Roast the Sweet Potatoes:

  • 3 sweet potatoes (about 4 cups, cut into 1/2 inch wedges, no need to peel!)
  • 2 Tbsp olive oil
  • 1 Tbsp arrowroot (or corn starch, for thickening)
  • 1/2 Tbsp chili powder
  • 1/4 tsp sea salt

Add to a large bowl and stir to combine.  Spread in a single layer on a baking sheet and bake for 25-30 minutes or until browned and tender, stirring after 15 minutes.

Cook the Topping:

  • 1 Tbsp olive oil
  • 1 red onion (chopped, about 1 cup)
  • 1 (15 oz) can black beans (no salt added, drained and rinsed)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 2 ears fresh corn on the cob (or 1 cup frozen corn, thawed)
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt (OPTIONAL)

While the sweet potatoes are cooking, add the olive oil and onions to a large skillet over medium high heat.  Cook for 5 minutes, and then add everything else and cook another 5-10 minutes until heated through.  Keep warm until sweet potatoes are done.

Put it all together:

  • 1 (4 oz) can black olives (sliced, drained)
  • 1 jalapeno (sliced, or chopped and seeds removed if desired)
  • 1 avocado (peeled, cored and sliced)
  • 1/2 to 1 cup salsa (of your choice)

Place sweet potato wedges on a plate and top with the vegetable topping, and then add any or all of these additional toppings.

Serve and enjoy!

Nutrition Information for one serving (without optional salt)


  • Calories: 435
  • Fat: 20 g
  • Saturated Fat: 2.7 g
  • Total Carbohydrate: 57 g
  • Cholesterol: 0 mg
  • Fiber: 15 g
  • Sugars: 10 g
  • Protein: 11 g
  • Sodium: 490 mg
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