Sweet Potato Chili Fries

Sweet potatoes: These are the base of the fries and give a natural sweetness and soft texture when baked.

Olive oil: Helps the fries crisp up in the oven and adds a mild, fruity flavor.

Paprika: Adds a smoky and slightly sweet taste that pairs well with the sweet potatoes.

Garlic powder: Gives a savory depth without the need for fresh garlic.

Salt: Enhances all the flavors and balances the sweetness.

Black pepper: Adds a little heat and sharpness.

Cooked chili: This is the topping that makes the fries extra hearty and flavorful, whether homemade or store-bought.

One of the most important steps in making these sweet potato fries crispy and tasty is tossing them well with the olive oil and spices before baking. Here’s how to do it so every fry gets a perfect coating:

1. Put your peeled and cut sweet potatoes in a big mixing bowl.
2. Add the olive oil, paprika, garlic powder, salt, and black pepper right on top.
3. Use your hands or a big spoon to gently toss everything together. Lift the fries from the bottom and turn them over, making sure the oil and spices cover every piece.

Doing this step carefully means the fries will bake up golden and flavorful all over, not just in some spots. The oil helps the fries get crispy in the oven, and the spices stick better when they’re evenly spread out. If you skip this or don’t mix well, some fries might be dry or bland.

A little tip from me: the first time I made these, I just sprinkled the spices on top without mixing well. The fries came out uneven—some were super tasty, but others were kind of plain. Now, I always take a minute to toss everything thoroughly. It’s worth it! Also, don’t be shy about using your hands here—it’s the easiest way to feel if every fry is coated.

Once your fries are ready to bake, spread them out in a single layer on the baking sheet. Crowding them can make them steam instead of crisp up. Flipping halfway through baking helps both sides get that nice golden color.

This little step of tossing well makes a big difference in how your sweet potato chili fries turn out—crispy, spicy, and totally delicious!

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for roasting.

• paprika - Substitute with chili powder: Chili powder provides a similar smoky flavor with a bit more heat.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can elevate the taste of the fries.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat.

• cooked chili - Substitute with black bean and corn salsa: Black bean and corn salsa provides a hearty and flavorful topping that complements the fries well.

• Allow the sweet potato fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled fries to an airtight container. For best results, use a container that minimizes air space.
• Store the fries in the refrigerator for up to 3-4 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes to regain their crispiness.
• For freezing, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat frozen fries, preheat your oven to 400°F (200°C). Spread the fries on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Store the cooked chili separately in an airtight container in the refrigerator for up to 3-4 days.
• For freezing chili, let it cool completely before transferring to a freezer-safe container or bag. Label with the date and freeze for up to 3 months.
• To reheat frozen chili, thaw it in the refrigerator overnight. Heat in a saucepan over medium heat, stirring occasionally, until warmed through.
• When ready to serve, combine the reheated fries and chili as per the original recipe instructions.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover sweet potato fries on a baking sheet in a single layer.
  3. Cover the fries with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, then remove the foil and bake for an additional 5-10 minutes until they are crispy.
  5. Meanwhile, reheat the chili in a saucepan over medium heat until it’s hot and bubbling.
  6. Once both components are heated, top the fries with the chili and serve immediately.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover sweet potato fries in the skillet and cook for 5-7 minutes, flipping occasionally until they are heated through and crispy.
  4. In a separate saucepan, reheat the chili over medium heat until hot.
  5. Once both are ready, plate the fries and pour the chili over them.

• Microwave Method:

  1. Place the sweet potato fries on a microwave-safe plate.
  2. Cover the fries with a damp paper towel to keep them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. In a microwave-safe bowl, heat the chili for 1-2 minutes, stirring halfway through.
  5. Once both are hot, combine and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sweet potato fries in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. While the fries are heating, warm the chili in a saucepan over medium heat.
  5. Once both are hot, top the fries with the chili and enjoy.

• Oven: Used to bake the sweet potato fries at a high temperature to achieve a crispy and golden brown texture.

• Mixing bowl: Essential for tossing the sweet potato fries with olive oil and spices to ensure they are evenly coated.

• Baking sheet: Provides a flat surface to spread out the sweet potato fries in a single layer for even baking.

• Spatula: Handy for flipping the fries halfway through the baking process to ensure they cook evenly on all sides.

• Saucepan: Used to heat the cooked chili over medium heat while the fries are baking.

• Serving plate: For transferring the baked sweet potato fries and topping them with the heated chili before serving.

• Knife: Necessary for peeling and cutting the sweet potatoes into fries.

• Cutting board: Provides a stable surface for safely cutting the sweet potatoes into fries.

Pre-cut sweet potatoes: Buy pre-cut sweet potato fries from the store to save on prep time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Microwave chili: Heat your cooked chili in the microwave instead of a saucepan to save time.

Batch cooking: Make a large batch of chili ahead of time and freeze portions for quick use.

Preheat oven early: Start preheating your oven while you prep the fries to save time.