Description

Sweet Potato Chili Fries combine roasted sweet potato wedges topped with a hearty and spicy veggie chili, fresh tangy red cabbage slaw, and a creamy yogurt sauce. This dish comes together easily, can be prepped ahead, and offers a satisfying blend of smoky, spicy, and fresh flavors perfect for a main dish or appetizer serving four.

Ingredients

Veggie Chili (makes extra)

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 green bell pepper, diced
1 (14-ounce) can diced fire-roasted tomatoes
1 (14-ounce) can black beans, drained and rinsed
1 (14-ounce) can kidney beans, drained and rinsed
3 chipotle peppers from canned chipotles in adobo, diced
3 tablespoons adobo sauce from chipotle peppers
1 cup corn kernels, fresh or frozen
1 tablespoon lime juice, plus wedges for serving
½ teaspoon sea salt
Freshly ground black pepper, to taste
1 cup water, if needed

Sweet Potatoes

3 to 4 small sweet potatoes, sliced into wedges
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste

Red Cabbage Slaw

2 cups shredded red cabbage
¼ cup chopped cilantro, plus more for garnish
½ tablespoon lime juice
½ teaspoon extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Yogurt Sauce (optional, skip if vegan)

½ cup plain whole milk Greek yogurt
½ tablespoon extra-virgin olive oil
½ tablespoon lime juice
¼ teaspoon sea salt

Toppings

Diced avocado
Sliced jalapeño (optional)

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Instructions

Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potato wedges.
Make the chili: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with a few pinches of salt and pepper, stirring until the onion is slightly translucent. Then add the minced garlic and diced green bell pepper. Cook and stir until softened, about 5 to 8 minutes, lowering heat if necessary. Add the fire-roasted tomatoes, black beans, kidney beans, diced chipotle peppers, adobo sauce, corn kernels, sea salt, and freshly ground black pepper. Cover the pot, reduce heat to low, and let simmer gently for 25 minutes, stirring occasionally. If the chili becomes too thick, add up to 1 cup of water as needed. Stir in 1 tablespoon lime juice and adjust seasoning with additional salt and pepper to taste.
Roast the sweet potatoes: On the prepared baking sheet, spread out the sweet potato wedges evenly. Drizzle with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Toss to coat evenly. Roast in the preheated oven for about 35 minutes or until the edges are nicely browned and potatoes are tender when pierced with a fork.
Prepare the slaw: In a medium bowl, combine shredded red cabbage, chopped cilantro, ½ tablespoon lime juice, ½ teaspoon extra-virgin olive oil, and salt and pepper to taste. Toss well and set aside to let flavors meld.
Make the yogurt sauce (optional): In a small bowl, mix together plain Greek yogurt, extra-virgin olive oil, lime juice, and sea salt until smooth and well blended. Set aside.
Assemble the chili fries: On serving plates or a large platter, lay down a base layer of roasted sweet potato wedges. Spoon a generous scoop of the veggie chili over the potatoes. Top with a portion of red cabbage slaw, add diced avocado and sliced jalapeño if using, then drizzle with the yogurt sauce if desired. Garnish with additional cilantro and serve with lime wedges on the side.

Notes

Veggie chili can be made ahead and refrigerated or frozen for easy meal prep.
Adjust chipotle peppers and adobo sauce amount to control the heat level in the chili.
For a vegan version, omit the yogurt sauce or substitute with a dairy-free yogurt alternative.
Use fresh or frozen corn kernels depending on what’s available.
Slicing sweet potatoes evenly ensures even roasting and tenderness.
Serve immediately after assembly to maintain crispness of sweet potato wedges.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main dish, Appetizer
Method: Roasting
Cuisine: American, Southwestern