If you look up the definition of “gut bomb,” you’d probably see a photo of chili fries. Give into your craving without the explosives with Primal Sweet Potato Chili Cheese french fries. These fries are the perfect game day dish: shareable and completely delicious. If you’re craving a snack from your favorite sports bar, or trying to recreate the arena experience, look no further.
These sweet potato fries are baked in avocado oil and then topped with spicy, hearty chili. Add a light sprinkle of high-quality, sharp cheddar cheese and a drizzle of kicky, chipotle cashew cream for extra flavor and texture. You’ll want to make these decadent, delicious, and primal fries for every major sporting event.
Even though fries are easy to make, most folks skip the DIY fry because they can’t seem to nail the texture. To create the ideal fry, start by steaming the sweet potatoes first before baking. This technique helps the fries keep their shape and creates a soft, creamy center. Use this method anytime you’re planning on baking cut potatoes for the perfect fry every time. For extra crispy sweet potato fries, leave the potato skin on!
You can follow the quick and simple Primal Chili recipe listed below, or use your favorite chili recipe. If you’re feeling a spark of culinary creativity, this lamb chili adds complex and elegant flavor.
How to make sweet potato chili fries
For the chili, 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.
To make the sweet potato fries preheat the 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 potatoes and pat them dry.
In a bowl, gently toss the steamed fries with avocado oil. Transfer the potatoes onto 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.
To make the chipotle cashew cream 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.
Once everything is complete 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.
These sweet potato fries are baked in avocado oil and then topped with spicy, hearty chili. Add a light sprinkle of high-quality, sharp cheddar cheese and a drizzle of kicky, chipotle cashew cream for extra flavor and texture. You’ll want to make these decadent, delicious, and primal fries for every major sporting event.
1 28-ounce can of diced or crushed tomatoes (794 g)
1 cup of water or stock (240 ml)
Optional Garnishes: Grated cheddar cheese, chopped green onions, chopped cilantro
For the Sweet Potato Fries
4 large sweet potatoes, cut into 1/2-inch wide wedges, 2 to 3 inches long (13 mm x 5 cm – 7.6 cm)
2 Tbsp. avocado oil (30 ml)
Salt
Chipotle cashew cream
1 cup raw, unsalted cashews (soaked in water 4 hours, or overnight) (150 g)
1/2 Tsp. salt (2.5 ml)
1 roasted red pepper, chopped
1 chipotle chili in adobo (use ½ of the chipotle chili for a less spicy sauce)
½ Tsp. smoked paprika (2.5 ml)
Instructions
Chili
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.
Sweet Potato Fries
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.
Chipotle Cashew Cream
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.
Assemble
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.
