Loaded Vegan Sweet Potato Fries

Loaded Vegan Sweet Potato Fries

If you were to look in my pantry, you’d see enough seasonings to supply a small local grocery store, enough pasta and rice to feed multiple people for several months in a zombie apocalypse, and random kitchen gadgets that I almost never use, but think are cool, such as an egg poacher. While my cabinets are the kitchen friendly version of the Mary Poppins’ purse, there is one thing you won’t find in them.


Sweet Potato Fries

I have no clue why, but I have never been a big fan of snacks. I eat one meal and normally am satisfied with just that. Despite my general aversion to snacks, I have lately been devouring any small meal I can get my hands on. Kale chips, baked fries and those little fried onion rings used to make green bean casseroles actually taste good are the few things I can easily stuff into my mouth in my snack free zone.

Over the weekend I decided to fully commit to my snacking frenzy and consulted my boyfriend on what he thought about loaded vegan sweet potato fries. His response was “That sounds like something that would be served at Chili’s, but I absolutely want to eat it”.

Loaded Sweet Potato Ingredients

So we headed to the kitchen and created loaded vegan sweet potato fries, a snack masterpiece. Baked sweet potato fries are the base of this dish, topped with spicy seasonings for an added kick. On top rests a medley of ingredients including black beans, guacamole, diced tomatoes, quick pickled onions and not one, but TWO different mayo sauces. That’s right, a cooling cilantro lime sauce and a spicy chipotle cream sauce.

You may have noticed that this list doesn’t include cheese and that’s because I’m not a huge fan of the vegan versions that melt. Of course, if you enjoy vegan cheese or just regular cheese go ahead and layer it on.

Loaded Sweet Potato Side View

Creating two different sauces and making pickled onions might seem like a lot of work for a nice snack and I agree, it probably is. However, what makes this dish special is that you can use many of the ingredients for other foods with little to no effort. Leftover beans, tomatoes, guacamole and quick pickled onions can be used as the base and toppings of a taco. They can also be placed on a nice bed of kale or lettuce for a healthy lunchtime option. Additionally, you can place these ingredients on top of rice for a Chipotle styled bowl. That’s three meals plus two different sauces to choose from, both of which can be stored for other food dipping adventures.

Convinced? Get your fork ready to dig into these vegan loaded sweet potatoes with the recipe below.

Loaded Sweet Potatoes Top

*For this recipe, I separated each topping of the sweet potato fries into their own sections so that it would be easier to understand and easier to omit parts of the recipe that you may not want to use.

Loaded Vegan Sweet Potato Fries

(makes 2 servings)

  • 1 large tomato, diced


  • 1 avocado
  • juice from 1/2 lemon
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp coarse sea salt

Quick Pickled Onions

  • 1 red onion
  • 2 cloves of garlic, minced
  • 1 cup of white wine vinegar
  • 1 cup of water
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 1 tsp salt

Sweet Potato Fries

  • 2 sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

Chipotle Mayo

Cilantro Lime Mayo

  • 2/3 cup of vegan mayo
  • juice from 1 lime
  • 1 bunch of cilantro
  • 1/2 tsp salt
  • 1 tsp pepper

Black Beans

  • 1 15 oz can of black beans, rinsed and drained
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt


Pickled Onions: 

  1. Combine water, white wine vinegar, black pepper, minced garlic, sugar, and salt together in a pot and heat until simmering. Once mixture has been brought to a boil, remove from heat.
  2. Slice onion into thin rings and place them into the heated vinegar mixture, stirring to coat all onions.
  3. Place onions and vinegar mixture in a large air tight container and place in the fridge until ready to use.

Sweet Potato Fries:

  1. Preheat oven to 420 degrees. Slice the two sweet potatoes (with skin on) into thick wedges. 
  2. In a large bowl combine sweet potato wedges, olive oil, paprika, chili powder, garlic powder, onion powder and salt, tossing to coat all wedges evenly.
  3. Spread out seasoned sweet potatoes on a baking sheet and place them into the oven to cook for about 20 minutes or until they are crispy on the outside and soft on the inside. Don't be afraid to check midway through to see how they're cooking.


  1. Cut open, remove pit and smash green inside of avocado to preference. I like my guacamole very chunky, but if you prefer it to be smooth, go ahead and keep smashing.
  2. Mix lemon juice, salt, onion powder and garlic powder with the smashed avocado until all ingredients are evenly mixed. 
  3. Set in a side container or bowl until ready to use.

Chipotle Mayo:

  1. Combine mayo, chipotle peppers, garlic, lime juice and olive oil together in a food processor and blend. Set in a side container or bowl until ready to use.

Cilantro Lime Mayo:

  1. Combine mayo, cilantro, lime juice, salt and pepper in a food processor and blend. Set in a side container or bowl until ready to use.

Black Beans:

  1. In a small, non-stick skillet, mix drained black beans with salt, paprika, onion, and garlic and cook on medium heat for about 4 minutes.

Loaded Sweet Potato Fries:

  1. On a large plate spread baked sweet potatoes evenly. Top the potatoes with guacamole, diced tomato, black beans, pickled onions and a drizzle of your favorite sauce or a drizzle of both.




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