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These Loaded Sweet Potato Fries are crispy, flavorful, and piled high with taco-seasoned ground turkey, black beans, melty cheese, and fresh pico de gallo. Each bite has a perfect mix of savory fresh flavor and just a little bit of crunch.
Loaded sweet potato fries are often treated like a side or appetizer, but this version turns them into a full meal. These easy homemade fries bake in the oven before they are layered with taco meat, black beans, melty cheese, and fresh toppings.
While many loaded fry recipes lean heavy, this version keeps things balanced and nutritious, while still delivering the classic cheesy goodness you love.
Loaded Sweet Potato Fries With Nacho Vibes
If you love loaded nachos but want something a little more balanced, these loaded sweet potato fries are a must! Crispy oven baked fries are topped with your favorite nacho toppings for a meal that feels fun and a little more nourishing.
Here’s why this recipe works so well:
- Made with sweet potatoes. Using sweet potatoes adds natural sweetness, fiber, and extra nutrients while still baking up golden and crisp.
- Loaded with protein and fiber. Ground turkey and black beans make this a more filling option.
- Big flavor with the perfect texture. Crispy fries, melty cheese, seasoned meat, and fresh pico create the best mix of flavors and textures in every bite.
- Works for a full meal. With plenty of protein from the meat and beans, this recipe is filling enough to serve as lunch or dinner.
- Easy to customize. Swap the protein, adjust the toppings, or make it dairy-free depending on what you need.
For more fun ways to use sweet potatoes, try my Cottage Cheese and Beef Sweet Potato Bowls or Sweet Potato Taco Bowls with Cilantro Lime Sauce.
Ingredient Notes
- Sweet potatoes: Cut them into even fry shapes so they cook evenly and crisp up properly in the oven.
- Cornstarch: This is key for crispy fries! It helps draw out the moisture and creates a light coating that crisps up as they bake.
- Avocado oil: You can substitute with another neutral oil as this helps crisp up the fries without overpowering the seasoning.
- Seasonings: You’ll need garlic powder, onion powder, and paprika to add a savory flavor to the fries.
- Ground turkey or chicken: Adds lean protein and makes this recipe more filling.
- Taco seasoning: Adds savory flavor and ties everything together. You can use a store-bought packet or homemade blend of taco seasoning.
- Black beans: Adds fiber and texture while making the dish more balanced.
- Cheese: I like using shredded Mexican cheese but you can also use shredded cheddar cheese.
- Pico de gallo: To make it fresh you’ll need tomatoes, onion, cilantro, and fresh limes.
- Other optional toppings: Greek yogurt or sour cream, avocado, diced red onions, sliced green onions, jalapeños, or extra cilantro.
Easy Variations To Try
- Use ground beef or shredded chicken. Both options work well with these fries.
- Make them extra spicy. Add freshly diced jalapenos, hot sauce, or a pinch of cayenne to the fries for more heat.
- Add a creamy drizzle. Top with chipotle mayo, avocado crema, or a cilantro-lime sauce for extra flavor. They’re also delicious with my cottage cheese queso.
How to Make Loaded Sweet Potato Fries
Making fries at home is such an easy process. Loading them up with toppings makes them an even better balanced meal.
- Prepare for baking: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Soak the sweet potatoes in a large bowl of cold water for at least 10 to 15 minutes.
- Coat the potatoes in cornstarch: Drain the sweet potatoes and pat them dry very well. Add them to a large clean bowl with the cornstarch. Toss until the sweet potatoes are evenly coated all over.
- Season the sweet potato fries: Next, add the oil and toss the sweet potatoes until evenly coated. Add all of the spices and gently mix until thoroughly coated.
- Bake the fries: Spread the sweet potato fries out evenly in a single layer on the prepared baking sheet (you may need two baking sheets). Be careful not to pile them on top of each other or they won’t get crispy. Bake for 25 to 35 minutes, until the sweet potatoes are browned and crispy. Stir and flip the fries gently at the 20 minute mark.
- Cook the taco meat: While the sweet potatoes are baking, brown the ground turkey on medium heat in a large skillet, about 10 to 12 minutes. Add the taco seasoning and a splash of water and continue cooking for 2 to 3 minutes until the ground turkey is completely cooked through and coated in the taco seasoning.
- Make the pico de gallo. Mix together the cherry tomatoes, onion, cilantro, lime juice, and salt in a small bowl.
- Add the toppings and bake again: Remove the fries from the oven and top with the cooked ground taco meat, black beans, and shredded cheese. Return to the oven and bake just until the cheese melts, about 3 to 5 minutes.
- Garnish with fresh toppings: Finish by topping with the pico de gallo, and any other toppings you enjoy like Greek yogurt or sour cream, cilantro, and avocado.
Jamie’s Tips
Expert Recipe Tips
- Soak and dry the fries well. Soaking removes the excess starch, which helps the fries crisp up. After soaking, make sure you dry them thoroughly before adding the cornstarch.
- Don’t forget the cornstarch. A light coating helps the fries crisp up in the oven without the need for frying.
- Don’t overcrowd the pan. Spread the fries in a single layer with space between them. Use two baking sheets if needed. If they’re too close together or stacked on top of each other, they will steam instead of crisp up.
- Flip the fries. Make sure to flip the fries for the last 5-15 minutes of cooking so they cook evenly on all sides.
- Melt the cheese just until bubbly. During the second round of baking, heat the fries just enough to melt the cheese.
- Serve the loaded fries immediately for the best texture. Sweet potato fries soften as they sit, so they’re best enjoyed right after baking.
How to Store
Loaded sweet potato fries are best enjoyed fresh but you can save leftovers for later.
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat in the oven or air fryer at 375°F until warmed through. This helps the fries crisp back up slightly.
If you can plan ahead, store the fries, toppings, and fresh ingredients separately to keep everything from getting soggy.
Wait to add pico, avocado, yogurt or sour cream until just before serving.
More Easy Weeknight Dinners
If you’ve made and loved these Loaded Sweet Potato Fries or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Loaded Sweet Potato Fries
Ingredients
- 2 large sweet potatoes, peeled and sliced into fry shapes
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil or other neutral oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded Mexican blend or cheddar cheese
- 15 ounces black beans, rinsed and drained
- 1 pound ground turkey or chicken
- 3 tablespoons taco seasoning, (or 1 packet)
Fresh pico de gallo:
- 1 cup cherry tomatoes, quartered
- 1/4 cup sweet onion, diced
- 3 tablespoons cilantro, chopped
- 1-2 teaspoons freshly squeezed lime juice
- Salt to taste
- Other fresh toppings: dollops of Greek yogurt or sour cream, cilantro, pickled jalapeños, sliced avocado
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet with parchment paper.
- Soak the sweet potatoes in a large bowl of cold water for at least 10 to 15 minutes. Drain and pat dry very well.
- In a large bowl, toss the sweet potatoes evenly in cornstarch.
- Next, add the oil and toss the sweet potatoes until coated. Add all of the spices and gently mix until thoroughly coated.
- Spread the sweet potato fries evenly in a single layer on the baking sheet (you may need two baking sheets). Be careful not to pile them on top of each other or they won't get crispy.
- Bake for 25-35 minutes, until the sweet potatoes are browned and crispy. Stir and flip the fries gently at the 20 minute mark.
- While the sweet potatoes are baking, brown the ground turkey on medium heat in a large skillet, about 10 to 12 minutes. Add the taco seasoning and a splash of water and continue cooking 2 to 3 more minutes until the ground turkey is completely cooked through and coated in the taco seasoning.
- Make the pico de gallo by mixing all ingredients in a small bowl.
- Remove the fries from the oven and top with cooked ground taco meat, black beans, and shredded cheese.
- Return to the oven and bake until the cheese is melted, about 3 to 5 minutes.
- Finish by topping with pico de gallo, and any other toppings you enjoy like Greek yogurt or sour cream, cilantro, and avocado.
Notes
- If you don’t have time to soak fries: The sweet potato fries can be baked without soaking, but it makes a really big difference and the fries will be much softer without soaking. Keep in mind your fries will be softer and more delicate.
- Don’t overcrowd the pan: Spread the fries in a single layer with space between them (use two pans if needed) for the best crispiness.
- Best served right away: These are most crispy straight from the oven, but leftovers can be reheated in the oven or air fryer.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
