Chimichurri Loaded Sweet Potato Fries

Ingredients

• 1 large (about 454 g)sweet potato
• 2 tbsp (about 16 g)cornflour, tapioca starch or arrowroot
• ½ tspsalt
• 2 tbsp (30 ml)olive oil
• 1 packed cup (about 15 g), stems removedflat-leaf parsley
• 2garlic cloves
• 1 tsp dried or 1 tbsp freshoregano
• 1, or ½–1 tspred chilli pepper or crushed red pepper flakes
• ¼ cup (60 ml)olive oil
• 2 tbsp (30 ml)red wine vinegar
• ½ tsp kosher salt or ¼ tsp fine sea saltsalt
• to tastefreshly ground black pepper
• 1 15 oz (425 g) can, drained and rinsedblack beans
• 1avocado
• to tastecreamy vegan almond cheese
• to tastechives

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Coat the fries

   Cut the sweet potato into evenly sized matchsticks, about 6 mm (¼ inch) thick. Put them in a bowl or zip-lock bag, add the cornflour and ½ tsp salt, and toss to coat evenly. Drizzle over 2 tbsp olive oil and toss again.

3. 3

   Bake until crisp

   Arrange the fries in a single layer on two lightly greased or parchment-lined baking sheets, leaving about a finger's width between them. Bake for 15 minutes, turn the fries, then bake for another 10–15 minutes, until crisp and browned in places.

4. 4

   Chop the herbs

   Finely chop the parsley, garlic, oregano and red chilli in a small food processor. Alternatively, mince them by hand with a knife.

5. 5

   Mix the chimichurri

   Transfer the chopped mixture to a bowl and stir in ¼ cup olive oil, the red wine vinegar, the specified salt and black pepper. Leave it to sit for about 20 minutes, then taste and adjust the seasoning if desired.

6. 6

   Top and serve

   Layer the baked fries with the black beans, then add dollops of almond cheese, diced avocado and sliced jalapeño. Drizzle with chimichurri and finish with plenty of minced chives. Serve hot.

What are loaded sweet potato fries?

Loaded fries are a casual dish of chips or fries topped with a mix of sauces and other ingredients, often served as a shareable plate or a hearty meal. This American-style version uses sweet potato fries and adds black beans, avocado, almond cheese and a fresh herb sauce.

The combination works because the sweet, crisp-edged fries meet creamy toppings, savoury beans and bright, tangy chimichurri. The recipe's two-tray arrangement gives the fries space to bake rather than crowding together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 15g protein, 97g carbs, 42g fat.

Sweet potato and black beans provide most of the carbohydrates, while the olive oil, avocado and almond cheese contribute much of the fat. The beans and almond cheese also add some protein, though the amount depends on the cheese used. Serve with a green salad or other fresh vegetables to add more variety to the plate.

Cut and coat the sweet potato

Even cuts: aim for matchsticks around 6 mm thick so they cook at a similar rate. Thicker pieces may take longer to soften and crisp.

Starch coating: toss the fries thoroughly with the cornflour and salt before adding the oil. The light coating helps form a crisp surface as the fries bake.

Give the fries room

Two trays: spread the fries across both sheets in one layer, with space between them. If they touch or overlap, they are more likely to steam than brown.

Turn once: flip them after 15 minutes, then check during the final 10–15 minutes. Look for crisp edges and scattered browned spots.

Make the chimichurri

Finely chopped herbs: mince the parsley, garlic, oregano and chilli until fine, either in a small food processor or by hand. The mixture should still have some texture rather than becoming a smooth purée.

Resting time: let the sauce sit for about 20 minutes after stirring in the oil, vinegar, salt and pepper. This gives the flavours time to mingle while the fries finish baking.

Build the toppings

Cool and creamy: add the drained beans, diced avocado and almond cheese over the hot fries. Their soft textures contrast with the crisp edges.

Finish fresh: drizzle over chimichurri and scatter on minced chives just before serving. Slice the chilli thinly if using it as a topping, and adjust the amount to suit your preference.

Serve while hot

These fries are best assembled just before eating, while the baked pieces are still warm and crisp. Put any extra chimichurri on the table so everyone can add more.

For a simple side, serve with a crisp green salad or sliced cucumber. Their freshness balances the rich toppings without competing with the herb sauce.

Recipe notes & tips

• Cut the sweet potato into similar-sized matchsticks so the fries finish cooking together.
• Use both baking sheets and leave a finger's width between the fries.
• Turn the fries after 15 minutes and watch for browned spots during the final bake.
• Make the chimichurri while the fries are in the oven so its 20-minute resting time overlaps with baking.
• Drain and rinse the beans well before adding them to the fries.
• Dice the avocado shortly before serving to keep it fresh-looking.

Variations

• Change the heat: use the smaller amount of crushed red pepper for a milder chimichurri.
• Use fresh oregano: swap the dried oregano for 1 tbsp fresh oregano as listed.
• Switch the starch: use tapioca starch or arrowroot in place of cornflour.
• Add extra herbs: scatter additional minced parsley over the finished fries.
• Serve as a side: divide the toppings across smaller portions alongside another dish.

Common mistakes to avoid

• Uneven fries: cut the sweet potato into matchsticks of a similar thickness so they bake evenly.
• Crowded trays: spread the fries over two sheets with space between them to help them brown.
• Skipping the turn: flip the fries after 15 minutes so they cook on both sides.
• Under-rested sauce: leave the chimichurri for about 20 minutes before using it.
• Soggy assembled fries: add the toppings and sauce just before serving rather than letting them sit.

How to store

For the best texture, serve the fries immediately after assembling. Store any leftover fries, toppings and chimichurri separately in airtight containers in the fridge for up to 3 days; reheat the fries on a baking sheet in a hot oven until warmed through, then add the cold toppings and sauce.

Frequently asked questions