SWEET POTATO CHILI FRIES
These sweet potato fries are baked in avocado oil and then topped with spicy, hearty chili. Add a light sprinkle of high-quality, sharp cheddar cheese and a drizzle of kicky, chipotle cashew cream for extra flavor and texture. You'll want to make these decadent, delicious, and primal fries for every major sporting event.
Provided by Mark's Daily Apple
Number Of Ingredients 22
Steps:
- Heat the oil in a 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 for one hour.
- Preheat oven to 500 °F/260 °C.
- Use a steamer or a steaming tray over a pot of boiling water to steam the potato wedges. Steam for 10 minutes, or until the sweet potato is just tender enough to pierce with a fork. If the potatoes become too soft, they'll fall apart.
- Remove the the potatoes and pat them dry.
- In a bowl, gently toss the steamed fries with avocado oil.
- Transfer the potatoes oto a parchment-lined baking sheet. Leave any excess oil that has dripped off the fries in the bowl.
- Lay the fries out evenly, without touching.
- Bake for about 15 minutes, turning once halfway through, or until the potatoes are nicely browned.
- Remove the fries from the oven and season with salt.
- Place the cashews in a food processor. Blend until the texture is smooth and creamy, and scrape down sides as needed.
- Add the roasted red pepper, chipotle in adobo, salt, smoked paprika, and then 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 the 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.
Nutrition Facts : ServingSize 4, Calories 879 calories, Fat 49g, Carbohydrate 66g, Protein 42
CHILI-CHEESE SWEET POTATO FRIES
Bake these cheesy sweet potato fries layered with chili - easy side dish that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Arrange fries in single layer on 15x10x1-inch pan. Spray fries with cooking spray. Bake 18 to 22 minutes or until crisp.
- In small saucepan, heat chili over medium heat 3 minutes or until thoroughly heated.
- Transfer fries to serving platter or individual plates. Spoon chili over fries; sprinkle with cheese and onions. Serve immediately.
Nutrition Facts : Calories 260, Carbohydrate 38 g, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg
SPICY SWEET POTATO FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
SWEET POTATO FRIES WITH CHILI COCONUT DIP
Steps:
- Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
- Mix the cardamom, paprika and salt together in a small bowl.
- Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
- Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
- Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.
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