sweet potato chili fries

  • Appetizer
  • Dairy Free
  • Vegan
  • Vegetarian
  • Cook time
    30 mins
  • Prep time
    20 mins
  • Serving
    3 - 4
Key Ingredients

Sweet Potato Chili Fries



  • 3 medium-sized sweet potatoes, cut into fries
  • 2-3 Tbsp Organic Avocado Oil
  • 1/2 tsp sea salt
  • black pepper, to taste
  • 1 Tbsp cornstarch or arrowroot starch


  • 1 Tbsp Organic Avocado Oil
  • 1 white or yellow onion, diced
  • 1 red bell pepper, cored and diced
  • 4 garlic cloves, minced
  • 3 Tbsp chopped chipotles in adobe sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1.5 cups (15oz jar) diced tomatoes
  • 1/4 cup tomato paste
  • 1.5 cups (15oz can) cooked black beans
  • 1 cup vegetable broth or water
  • sea salt, to taste
  • black pepper, to taste


1. Preheat the oven to 425F/220C. Line a large baking sheet with parchment paper.

2. Place sweet potatoes in a large bowl together with the avocado oil, sea salt, black pepper and cornstarch. Toss until evenly coated.

3. Arrange the sweet potatoes in a single layer on the baking sheet and bake for 20 to 25 minutes, flipping once during roasting time, until browned and crispy.

4. Meanwhile, heat a large pot over medium-high heat then add in the onions. Cook, stirring frequently, for 3-4 minutes, until the onions are soft and translucent.

5. Add the bell pepper and garlic and continue cooking for 3-4 minutes, until the peppers soften.

6. Add in the chipotles in adobo, chilli powder, ground cumin, dried oregano, paprika, black pepper and sea salt. Stir until evenly mixed, then add in black beans, diced tomatoes, tomato paste and vegetable broth. Stir to combine.

7. Reduce heat to low and simmer for 20-30 minutes, for the flavours to develop and chilli to thicken.

8. Serve the sweet potato fries immediately topped with chilli and any extra toppings of your choice. Enjoy!

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