Once fall hits, I always crave two things: roasted sweet potatoes and chili. So naturally, I had sweet potato chili on my mind, but what I really wanted were big, puffy roasted sweet potato wedges and their deliciously sweet and browned caramelized edges. And that’s when it occurred to me – Sweet Potato Chili Fries! Well… wedges, technically. It’s the best of both worlds, and these little individual servings, topped with a quick slaw and avocado, are so fun to eat!
I started with my favorite veggie chili recipe, which happens to be very quick and easy to make. Since there are multiple components to these fancy fries, I thought the chili part should be as no-fuss as possible. It’s made with green pepper, black beans, kidney beans, tomatoes, a good dose of chipotle chile peppers, and it’s finished with a bright pop of lime.
Because someone will inevitably point this out in the comments – yes, these are technically yams. I use them interchangeably with sweet potatoes and “yam fries” just didn’t have the same ring, you know? 🙂 This red cabbage slaw is as simple as can be with just a little olive oil, lime juice, cilantro, salt, and pepper. It adds a necessary crunchy brightness on top of the sweet potatoes and the chili. From there, you can top these with avocado, cilantro, and (in lieu of sour cream) a little Greek yogurt sauce, if you like. The bulk of these components – the chili and the slaw – can both be made in advance and kept in the fridge for a few days. The chili also freezes well so you can keep it on hand whenever the sweet potato chili fries craving hits!
These chili fries would be perfect for game day! I also love these vegan potato skins & this vegan 7-layer dip for parties.
