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Sweet Potato Chili Cheese Fries

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  • 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!

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