Sweet Potato Chili Fries Food

SWEET POTATO CHILI FRIES

Steps:

• Heat the oil in a heavy pot or Dutch oven over medium-high heat.
• Add onions, garlic, and bell pepper. Sauté until onions are soft and translucent, about 8 minutes.
• Add beef and spices (chili powder, cumin, coriander, oregano, plus a generous sprinkle of salt).
• Sauté until the meat is browned, breaking up the meat as it cooks.
• Mix in crushed tomatoes and water. Bring to a low simmer, cover partially, and simmer for one hour.
• Preheat oven to 500 °F/260 °C.
• Use a steamer or a steaming tray over a pot of boiling water to steam the potato wedges. Steam for 10 minutes, or until the sweet potato is just tender enough to pierce with a fork. If the potatoes become too soft, they'll fall apart.
• Remove the the potatoes and pat them dry.
• In a bowl, gently toss the steamed fries with avocado oil.
• Transfer the potatoes oto a parchment-lined baking sheet. Leave any excess oil that has dripped off the fries in the bowl.
• Lay the fries out evenly, without touching.
• Bake for about 15 minutes, turning once halfway through, or until the potatoes are nicely browned.
• Remove the fries from the oven and season with salt.
• Place the cashews in a food processor. Blend until the texture is smooth and creamy, and scrape down sides as needed.
• Add the roasted red pepper, chipotle in adobo, salt, smoked paprika, and then process again until smooth.
• To make the sauce warm and pourable, whisk together ½ cup of the chipotle cashew cream with up to ¼ cup boiling water.
• Pile the sweet potato fries on a platter or individual serving plates. Spoon the chili over the fries.
• Top with grated cheddar cheese and/or chipotle cashew cream.
• Garnish with chopped green onions and/or cilantro.

MAKE THESE CHILI SWEET POTATO FRIES FOR CLEAN EATING HEAVEN!

Steps:

• Preheat the oven to 425 degrees f. and line a large baking sheet (or two) with parchment paper or silicone baking mats.
• Cut the sweet potatoes into 1/2 inch fries, evenly as shown and place them into a large bowl.
• Sprinkle fries with pepper and garlic powder, then drizzle with oil. Toss well to get all of your fries nicely coated.
• Arrange in a single layer, with some space in between (so they can crisp up), on the baking sheets and bake for 20 to 25 minutes, flipping once during roasting time.
• Meanwhile, heat a large (lidded) skillet over medium heat then add in your beef, onions and garlic. Cook, stirring frequently for about 6-7 minutes, or until meat starts to brown while breaking up the meat.
• Add in seasonings, chipotle peppers, corn, black beans and diced tomatoes then gently stir to combine.
• Reduce heat to low, cover with a lid and simmer for 20 minutes to allow flavors to develop and chili to thicken. Taste test, and add a sprinkle of sea salt if desired.
• Sprinkle fries with sea salt when they come out of the oven.
• Serve the sweet potato fries topped with your beef chili and any extra toppings of your choice...serving suggestion shown in the pictures!
• I divided up the fries between 4 separate plates then let the kids top their own.

SPICY SWEET POTATO FRIES

Steps:

• Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

CHILI-CHEESE SWEET POTATO FRIES

Steps:

• Heat oven to 450°F. Arrange fries in single layer on 15x10x1-inch pan. Spray fries with cooking spray. Bake 18 to 22 minutes or until crisp.
• In small saucepan, heat chili over medium heat 3 minutes or until thoroughly heated.
• Transfer fries to serving platter or individual plates. Spoon chili over fries; sprinkle with cheese and onions. Serve immediately.

SWEET POTATO FRIES WITH CHILI COCONUT DIP

Steps:

• Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
• Mix the cardamom, paprika and salt together in a small bowl.
• Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
• Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
• Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.

CHILI SWEET POTATO FRIES

Steps:

• 1. Preheat oven to 450. Arrange fries in single layer on cookie sheet, sprayed with cooking spray. Bake about 20 minutes, until crisp. I like mine extra crispy to stand up to toppings.
• 2. In a small saucepan, heat chili over medium heat until thoroughly heated.
• 3. Put fries on a serving platter. Spoon chili over fries. Sprinkle with cheese & onions. Serve hot. Optional toppings that are low calorie: black olives, tomatoes, lettuce.

BAKED CHIPOTLE SWEET POTATO FRIES

Steps:

• Preheat oven to 425°.
• In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
• Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

SESAME SWEET POTATO WEDGES

Steps:

• Heat oven to 400°F.
• Arrange potato wedges in a single layer on a baking sheet.
• Sprinkle wedges with the olive and sesame oil, sesame seeds and salt.
• Roast 35 minutes, or until tender.
• Puree peanut butter, lime juice, chili, soy sauce, ketchup and 1/4 cup warm water until smooth.
• Season with salt and pepper then transfer to a pan and heat over a low flame until warm.
• Sprinkle wedges with cilantro. Serve with dipping sauce.