Healthy Loaded Sweet Potato Fries
The glitter has settled from the holiday season. There are no more sprinkles to put on top of sinful salted caramel chocolate chip butter bars. In fact, I’m swearing off cookie bars for a little while. You know too much of a good thing and all that. Though, I ask you, can there ever be too much salted caramel anything?
While I say no, my jeans beg to differ. In fact the only way I’m getting the skinnies to button these days is using the trick I used when I was pregnant. Sliding a hair tie over the button and through the button hole and hiding it with a long shirt.
We all have our dirty little secrets. This is mine. Well, I guess it’s really not a secret anymore.
But after all the Christmas treats and all the delightful fall comfort food, it seems cruel to jump on the New Years Let’s Eat Healthy Bandwagon and only eat things that are salady. Especially in January in the northeast. Now don’t get me wrong, in the warmer weather, I love me a good salad like this awesome Thai Chicken Salad. But in January? Well, I pretty much want to crawl under all the blankets and eat cheese fries.
You know you do too. It’s ok. I don’t judge.
With these healthy loaded sweet potato fries, you totally can do that with absolute zero guilt. Not only are they the meal version of these healthy sweet potato fries, but they are pretty much the fry version of salad. Stay with me here.
Salads are big plates of veggies, right? Right. Glad you agree. Well, these loaded sweet potato fries are basically a giant plate of veggies- sweet potatoes, black beans, cherry tomatoes, red onion, jalapeno. See? Salad!
Just like it’s healthy to dress a salad with a bit of heart healthy olive oil (I’m so saying EVOO in my head. Way too much Rachel Ray going on over here!), the sweet potato fries are tossed in a little olive oil. We have a splash of lime to complete the “fry vinaigrette.” And I went easy on the cheese instead of dumping on a whole bag of shredded cheese as I’m apt to.
The result? Perfection. Loaded sweet potato cheese fries that won’t further the mutiny my skinny jeans are currently throwing that are vegetarian, gluten free, and toddler approved.
Yep. That’s right. Goose actually did more than lick these and throw them on the floor as she’s been so prone to do lately. She picked out all the black beans on her plate and ate them one by one. Then followed with the tomatoes and the cheese.
Healthy Baked Sweet Potato Cheese Fries
For the fries
- 2 large sweet potatoes
- 3 tbs olive oil
- 1 tbs chili powder
- 1/2 tbs cumin
- salt and pepper to taste
For the toppings
- 1 1/2 cups of black beans, drained and rinsed
- 1 pint of cherry tomatoes, halved
- 1/3 of a red onion, chopped
- 1 jalapeno, chopped*
- 1 clove of garlic, crushed
- Fresh cilantro to taste
- 1 tsp chili powder
- 1 cup of shredded cheddar or cheddar jack cheese
- 1 avocado
- Preheat the oven to 400.
- Cut sweet potatoes into fry shapes. Toss in olive oil and spices. Spread out on a cookie sheet covered with foil and sprayed with nonstick spray. Bake for 20-22 minutes. Flip and bake for an addition 20 minutes.
- While the fries are baking, drain and rinse black beans and chop the onion, jalapeno, and tomatoes. Add the beans and chopped veggies to a small bowl. Season with the juice of 1 lime, 1 tsp chili powder, and crushed garlic clove.
- When the fries come out of the oven, top with the veggie mix and sprinkle with cheese. Return to oven and bake for 3-5 minutes or until the cheese melts.
- Garnish with avocado and fresh cilantro if desired.
omit jalapeno, cilantro, and avocado if desired
- Category: vegetarian
- Cuisine: American
- Serving Size: 2 large dinner portions or 4 side dishes