Two is always better than one. When these forces combine, awesomeness happens in your mouth. Less admiring, more Honest Cooking…get to it, all you culinary extraordinaires!
I do not even have words for these wedges. They taste so much better than any chili cheese fry combo you could have, and I do not need to tell you just how much better they are for you.
I like the thick-cut wedges for this recipe because they are just that much more fun to eat with your hands, but you could make skinnier sweet potato fries and dig in with a knife and fork. For an Asian variation on sweet potato fries, check out one of my first but favorite blog recipes, my Thai Loaded Curried Potatoes. I really need to re-photograph those fries to do their awesomeness justice.
I treat these wedges a little like nachos and throw some avocado, a touch of sour cream, and a smattering of cilantro on there, but you could leave them a little bit more naked with just chili and cheese. I recommend a sharp cheddar cheese, but I also love the idea of a tangy feta or even a salty cotija. Go wild. Your taste buds will love you, and your friends will love you more.
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Nacho Style Sweet Potato Wedges
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy sweet potato wedges topped with chili and cheese. A fun and flavorful appetizer or snack.
Ingredients
- 1 pounds (454 g) large sweet potato
- 2 1/2 teaspoons olive oil
- Salt
- 2 cups (473 ml) warm Lucky Pinto Bean and Beef Chili with Kale
- 3/4 cup loosely packed finely grated sharp cheddar cheese
- avocado
- red onion
- fresh cilantro
- sour cream
Instructions
- Preheat oven to 425°F (224°C).
- Line baking sheet with parchment paper or Silpat.
- Toss sweet potato wedges with olive oil and a generous pinch of salt.
- Spread sweet potato wedges in a single layer on the baking sheet.
- Bake for 25-30 minutes, or until wedges are tender and starting to brown.
- Remove from oven and top with warm chili and cheese.
- Optionally, return the pan to the oven to melt the cheese.
- Sprinkle with desired toppings.
Notes
- For extra crispy wedges, toss sweet potatoes with a little cornstarch before baking.
- Substitute your favorite chili for the Lucky Pinto Bean and Beef Chili.
- Store leftover wedges and chili separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 30
Frequently Asked Questions
What type of cheese works best for the Nacho Style Sweet Potato Wedges?
I recommend using sharp cheddar cheese for its strong flavor, but you can also experiment with tangy feta or salty cotija.
Can I make the sweet potato wedges thinner than the recommended thick-cut?
Yes, you can make skinnier sweet potato fries if you prefer, but keep in mind that thicker wedges are more fun to eat with your hands.
What toppings can I add to my sweet potato wedges?
You can top them with avocado, sour cream, and cilantro for a nacho-style experience, or keep it simple with just chili and cheese.
First, I love French fries and I’ve been looking for an alternative to loaded fries. This is looks so awesome. We are definitely trying this recipe tomorrow!
This look delicious – thanks for sharing!