I must share the easiest snack ever.

sweet potato chili cheese fries I howsweeteats.com

See, we have a chili problem.

I’m physically incapable of making a small batch of chili. And we’re physically incapable of eating the entire batch of chili that I make. This means I actually freeze a whole bunch of chili… but a lot of times I forget about it. Like always.

Until both of my freezers are so packed to the brim with gigantic Tupperware containers of chili. Chili hoarders.

sweet potato chili cheese fries I howsweeteats.com

I’ve also failed as a freezer considering I just throw stuff in there without dates, making it a really fun guessing game as to which chili is the freshest and which might kill us.

Totally fun. I’m so responsible.

sweet potato chili cheese fries I howsweeteats.com

While I’ve made some regular old chili cheese fries before, this time I quickly crisped my sweet potato rounds in coconut oil. No 45 minutes of roasting or anything.

Then I pilled them high with fontina. I mean, at this point in my life does any other cheese exist? So melty. Broiled for a few seconds. That’s it.

I warmed some chili and threw it on top. It was this leftover pulled pork chili, so we basically have pulled pork chili cheese fries. Pulled pork chili fries!

I’m dead.

sweet potato chili cheese fries I howsweeteats.com


Sweet Potato Chili Cheese Fries

Yield: serves 2

Total Time: 30 minutes


2 large sweet potatoes, cut into 1/2-inch rounds
2 tablespoons coconut oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
1 1/2 cups leftover chili, warmed
1 avocado, sliced
1/3 cup plain greek yogurt
3 green onions, sliced
2 tablespoons torn fresh cilantro


Heat a large skillet over medium heat and add the coconut oil. Place the sweet rounds in the oil and cook until crispy, about 4 to 5 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper and paprika.

Turn on the broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, an avocado, yogurt or sour cream, green onions and cilantro. Serve!

sweet potato chili cheese fries I howsweeteats.com

Now this is a happy meal. Where’s my toy?

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35 Responses to “Sweet Potato Chili Cheese Rounds.”

  1. #
    jaclyn — November 24, 2013 @ 9:17 am

    I LOVE sweet potatoes but I feel like I’m always running out of ways to make them, this looks amazing.


  2. #
    Tieghan — November 24, 2013 @ 9:22 am

    I make a tone of chili too and throw the leftovers in/ on everything. I have stuffed sweet potatoes with chili, but I am not going to lie, these fries look so much better!


  3. #
    Belinda@themoonblushbaker — November 24, 2013 @ 9:29 am

    The sweet potato is such a lovely addtion to this chilli! I am going to make this tomorrow as lunch! You simply have the best photography skills!


  4. #
    Norma | Allspice and Nutmeg — November 24, 2013 @ 9:33 am

    Now I know what to do with all of those sweet potatoes I bought on sale. Love this!


  5. #
    Michelle @ A Healthy Mrs — November 24, 2013 @ 10:00 am

    Hmm. Is it wrong to want to eat this for breakfast right now? Because I do. :)


  6. #
    Kellie @ The Suburban Soapbox — November 24, 2013 @ 10:16 am

    Leftover sweet potatoes. Check! Leftover chili (I too am a chili hoarder). Check! Tons of cheese and avocados that need to be used stat! Check!
    I now have lunch…thank you for your awesomeness!


  7. #
    Joshua Hampton — November 24, 2013 @ 11:16 am

    Amazing… I could eat this as a snack, or lunch, or dinner. Maybe even breakfast.


  8. #
    Mallory @ Because I Like Chocolate — November 24, 2013 @ 12:27 pm

    I love re-purposed recipes like this!


  9. #
    Molly @ Yes to Yolks — November 24, 2013 @ 12:55 pm

    OMG, these look and sound amazing. I just posted about skillet fries myself, but I might have to switch it up to fontina next time. It’s definitely one of my fav cheeses.


  10. #
    Nikki @ The Road to Less Cake — November 24, 2013 @ 1:37 pm

    This is such a delicious looking healthy take on some comfort food.


  11. #
    cindy — November 24, 2013 @ 1:46 pm

    I always make way too much chili too! I’m incapable of making a small batch. Currently I have a whole bunch of kale/turkey chili in the freezer and this fontina+sweet potato situation needs to happen ASAP.


  12. #
    ATasteOfMadness — November 24, 2013 @ 2:31 pm

    I’m like that too. My freezers are FULL! But this is the best way to use left-over chili. I love this!!


  13. #
    Happy Valley Chow — November 24, 2013 @ 2:41 pm

    Wow what a great idea, that sounds delicious! Very creative recipe :)

    Happy Blogging!
    Happy Valley Chow


  14. #
    Sigourney — November 24, 2013 @ 3:12 pm

    So I just made curry cheese fries inspired by this post. I used a regular idaho potato (thats what I had) and some butternut squash and red lentil curry that I made the other day (delicious!) and put saracha and cilantro on top. It was soo surprisingly good! Thanks for the inspiration


  15. #
    Emily @ Life on Food — November 24, 2013 @ 4:17 pm

    Snack? I would make a huge portion and then proceed to eat it all. This looks fantastic.


  16. #
    Becki's Whole Life — November 24, 2013 @ 5:44 pm

    Oh my. Sweet potatoes go so well with chili flavors so what could be better than sweet potato fries topped with chili and melty cheese? Looks wonderful:-)


  17. #
    TSA — November 24, 2013 @ 7:50 pm


    DID YOU SEE THIS?! The second I laid eyes on that picture I KNEW it was one of your wonderful concoctions. You’re just so awesome, <3


  18. #
    Alexe @ Keys to the Cucina — November 24, 2013 @ 9:28 pm

    Yummy! What a great way to use leftover chili!


  19. #
    Luv What You Do — November 24, 2013 @ 10:18 pm

    Oh those sweet potatoes look awesome!!!


  20. #
    Megan {Country Cleaver}} — November 25, 2013 @ 12:45 am

    I’m really regretting the roasting sweet potatoes in my oven right now for my weekly breakfasts – cause making them into chili cheese rounds is so much more fun!!


  21. #
    Becca @ Crumbs — November 25, 2013 @ 10:15 am

    Ooh delicious! And I totally get where you are coming from with a freezer full of unlabelled chilli – me too!


  22. #
    Kylie — November 25, 2013 @ 10:42 am

    It is perfect Chilli weather right now! Delicious.


  23. #
    Sara @ Dear Skim — November 25, 2013 @ 12:48 pm

    Oh my goodness…yup, I’m salivating. Can I jump through the computer screen to eat this?


  24. #
    Shelly — November 25, 2013 @ 12:58 pm

    I want this in my mouth RIGHT NOW!!!!!!! Seriously – I’m drooling just thinking of the flavors!!!! You rock!!!


  25. #
    Teffy — November 25, 2013 @ 4:22 pm

    Oh wow. That looks so delicious!!
    Definitely pinning this recipe.

    { Teffys Perks Blog } X


  26. #
    Sonia — November 26, 2013 @ 2:13 am

    So creative using sweet potatoes in this recipe! I’ve been running out of ways to use them and I am so excited to try this one!


  27. #
    Bev @ Bev Cooks — November 26, 2013 @ 10:02 am

    I love it so much it pretty much pisses me off.


  28. #
    Ashley Lopez — December 2, 2013 @ 8:28 pm

    My new favourite meal! This combination is so delicious.. The fontina cheese makes it! Thank you for making my belly happy:)


  29. #
    Anonymous — April 18, 2014 @ 11:38 am

    shredded_academy on Instagram is stealing ALL your pictures and claiming them as his own recipes


    • Jessica — April 18th, 2014 @ 2:29 pm

      i know he is – i have tried endlessly to get in touch with instagram and make him stop. the only thing i can ask is that you please flag and report his page on instagram. thank you!



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