Healthy Recipe: Sweet Potato Chili Fries

Sweet Potato Chili Fries

Recipe by Charity Ferreira | Photo by Erin Kunkel

On game day, dig into these spicy chili fries. They’re loaded with protein, fiber, and flavor, thanks to superfood sweet potatoes and lean mean beans. You’ll need a fork to eat them! If you like, make a quick guacamole to spoon over the top, by mashing an avocado with minced red onion, lime juice, ground cumin, and salt.

Shopping tip: Chipotle chiles add a subtle, smoky heat. Look for canned chipotle chiles in the international aisle. Purée the chiles and sauce until smooth, and store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 6 months.

INGREDIENTS

For the chili:
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 cans (15 oz/470 g each) low-sodium black beans, rinsed and drained
1 can (15 oz/470 g) crushed tomatoes
1½ teaspoons ground cumin
1 tablespoon chipotle chile purée (see note)
1 tablespoon fresh lime juice
Salt

For the fries:
2 lb (1 kg) orange-fleshed sweet potatoes
2 tablespoons extra-virgin olive oil

Toppings:
Sliced avocado or guacamole
Sour cream or crema
Sliced green onions

INSTRUCTIONS

To make the chili, in a saucepan over medium heat, warm the 1 tablespoon olive oil. Add the onion and garlic and sauté until the onion is soft, 6 to 8 minutes.

Add the beans, tomatoes with their juices, cumin, and ½ cup (4 fl oz/125 ml) water. Bring to a boil, then reduce the heat and simmer, stirring occasionally, to blend the flavors, about 15 minutes. (If you have an immersion blender, you can purée a small portion of the chili to give it a little bit more of a saucy texture, but be sure to leave the majority of the beans whole.) Stir in the chipotle purée and lime juice. Season with salt to taste. (The chili can be made up to 2 days in advance, and reheated while the fries bake.)

To make the fries, preheat the oven to 450°F (230°C). Cut the sweet potatoes lengthwise (without peeling them) into slices about ½ inch (12 mm) thick, ¼ inch (6 mm) wide, and 3 inches (7.5 cm) long. Toss with the 2 tablespoons olive oil, sprinkle lightly with salt, and arrange in a single layer on a rimmed baking sheet. Roast until tender and browned at the edges,18 to 20 minutes, stirring with a spatula about halfway through cooking.

Place the sweet potato fries on a platter or individual plates. Spoon the warm chili over the fries. Top with the sliced avocado, drizzle with sour cream, and sprinkle with green onions. Serve warm.

Makes 6 servings

Nutrition Facts (per serving)

Calories 419
Protein 16 g
Total fat 8 g
Saturated fat 1 g
Carbs 74 g
Fiber 21 g
Sugar 10 g
Sodium 517 mg
*Not including toppings.