One of my favorite quick weeknight meals is sweet potatoes topped with chili. A few months ago I decided to spice things up and make Sweet Potato Chili Fries. These are a great weeknight meal, perfect while watching a game on tv, a fun way to get your kids to try something new, and even perfect for a meatless meal even a meat lover will love!
Sweet Potato Chili Fries
One Sweet Potato per person
Chili, see recipe below for Cold Chili, use the recipe in which I adapted from Vega Low Prep Cold Chili *, or organic canned/frozen vegetarian chili
Optional Toppings: Avocado, extra cilantro, green onion, jalapeno peppers
Makes 6 servings (more if just using to top sweet potatoes)
1 can organic black beans, 15oz, rinsed
1 can organic kidney beans, 15oz, rinsed
1 can organic tomato paste, 15oz
1 Tbsp olive oil (optional)
2 tsp chili powder
1/2 tsp ground cumin
1 tsp cayenne powder
2 cloves garlic, minced
1 lime, juiced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 can diced organic tomatoes, 15oz (used Muir Glen)
1 can organic Fire Roasted diced tomatoes, 28oz (used Muir Glen), whole can without draining
4 Tbsp fresh cilantro, chopped
Sea salt and pepper
*Recipe adapted from Vega Thrive Forward From Lesson: Whole Food Eating: 10 Satisfying Low-Prep Whole Food Mini-Meals/Snacks (Lesson 8)
Prepared chili, mix all ingredient in a bowl. Making it ahead of time, and chill in the refrigerator if possible to let the flavors come together.
Preheat oven to 400. Peel and chop sweet potatoes into fries. Line a cookie sheet with foil (optional) and spray with non stick spray, I like Spectrum Coconut Oil Spray. Arrange the potatoes on cookie sheet using a 2nd one if necessary. Spray potatoes with non stick spray and cook for 15 minutes. Flip flies and rotate pans if using more than one pan and cook an additional 15 minutes.
Arrange sweet potato fries on a plate and top with chili (cold or heat if desired) and additional optional toppings. Enjoy!