Look up the definition of “gut bomb” and you just might see a photo of chili fries. But not these chili fries. Primal sweet potato chili fries are made from sweet potato  fries baked in avocado oil  and topped with your favorite chili, plus a light sprinkle of high-quality sharp cheddar cheese and a drizzle of chipotle cashew cream. The method used here for sweet potatoes fries–steam first, then bake–is a great method to use any time you bake cut  sweet potatoes (or regular potatoes).
It creates a soft, creamy center and the fries hold their shape. Want crispier baked fries? The leave the potato skin on. For Primal sweet potato chili fries, use your favorite chili recipe, or the quick and simple chili recipe below. These chili fries are also really, really good with lamb chili .
Time in the Kitchen: 1.5 hours
- 1 tablespoon PRIMAL KITCHEN™ Avocado Oil  (15 ml)
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 red or green bell pepper, finely chopped
- 1 pound ground beef (450 g)
- 1 tablespoon chili powder (15 ml)
- 1 teaspoon ground cumin (5 ml)
- 1 teaspoon ground coriander (5 ml)
- ½ teaspoon dried oregano (2.5 ml)
- 1 28-ounce can diced or crushed tomatoes (794 g)
- 1 cup water or stock (240 ml)
Optional Garnishes: Grated cheddar cheese, chopped green onions, chopped cilantro
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 tablespoons avocado oil (30 ml)
- Chipotle cashew cream
- 1 cup raw, unsalted cashews (soaked in water  4 hours, or overnight) (150 g)
- 1/2 teaspoon salt (2.5 ml)
- 1 roasted red pepper, chopped
- 1 chipotle chili in adobo (or ½ of the chipotle chili, for a less spicy sauce)
½ teaspoon smoked paprika (2.5 ml)
Heat oil in 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 1 hour.
Preheat oven to 500 °F/260 °C. Using a steamer, or steaming tray over a pot of boiling water, steam the potato wedges until just tender enough to pierce with a fork, 10 minutes. (Don’t let the potatoes get too soft, or they’ll fall apart.) Pat the potatoes dry. In a bowl, gently toss the steamed fries with avocado oil. Transfer the potatoes to a parchment-lined baking sheet, leaving excess oil that has dripped off the fries in the bowl. Lay the fries out so they’re evenly spaced and not touching. Bake about 15 minutes, turning once halfway through, until the potatoes are nicely browned. Remove from the oven and season with salt.
Chipotle Cashew Cream
Process cashews in food processor, until the texture is very smooth and creamy, scraping down sides as needed. Add the roasted red pepper, chipotle in adobo, salt and smoked paprika and 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.
Pile 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.