These Smoked Gouda Sweet Potato Fries are baked until crispy, and topped with flavorful, smoky gouda and pecans. This flavor-filled side is ready start-to-finish in about 25 minutes.
What’s your favorite way to use sweet potatoes? I’m honestly not sure what my favorite sweet potato recipe is, because whenever and however I devour those gorgeous orange spuds, I love them a little bit more!
A few weeks ago, I was at a café, sharing sweet potato fries with friends, and I fell even harder in love with the starchy vegetable. These fries were smothered in smoked gouda, and as soon as I got home, I started dreaming about piles and piles of orange, cheesy fries.
Faster than you can say ‘sweet potato,’ I was chopping potatoes, shredding cheese, and dicing pecans. These Smoked Gouda Sweet Potato Fries are baked to perfection, covered in goopy, smoky, flavorful cheese, and topped with crunchy nuts.
Making Smoked Gouda Sweet Potato Fries
To make these tasty fries, you need to cut up some sweet potatoes. Scrub them, and peel them if you want to– I don’t bother with peeling. Technically you should use about a half a pound of potatoes per person (or 4-5 average size potatoes for four people).
If you, like me, don’t really have any desire to ration your baked fries, go ahead and make extra. If you prefer to use frozen, pre-cut sweet potato fries, that works too! If your fries are pre-cut, just follow the package directions and then add the toppings.
Toss the fries in a little oil, season with salt and pepper, and bake for 20 minutes. Spread the fries out over a serving dish, or divide them onto plates, and freshly grate some smoked gouda over the fries. Work quickly here– you want the fries to be piping hot when the cheese hits them so that it melts! (If you forget about adding the cheese quickly, because you’re busy talking, or cooking, or shooing your cat out of the kitchen– you might find yourself staring at some un-melted cheese. Never fear! Just set your cheesy fries under your oven broiler for about 30 seconds, or until the cheese begins to melt). Top the melting cheese with some chopped pecans, and serve your loaded, goopy fries right away!
Tips for making sweet potato fries
- Use a large (8″), sharp chef’s knife to cut your fries. Sweet potatoes can be harder to cut than other potatoes, but the right knife will make it easy!
- Toss the fries in oil or use a spray oil, rather than drizzling oil over the fries onto the baking sheet, to avoid greasy fries.
- For easier cleanup, place parchment paper or aluminum foil on the baking sheet before adding the fries.
Want more sweet potato? Try this:
Smoked Gouda Sweet Potato Fries
Serves 2-4 depending on serving size
- 1 TB olive oil
- 2 lbs sweet potatoes (about 5 potatoes, depending on size)
- sea salt
- 4 oz smoked gouda
- 1/4 cup chopped pecans
Preheat oven to 450ºF. Line a baking sheet with parchment paper or aluminum foil.
Slice sweet potatoes into long slices, about 1/4" wide and deep. Toss potatoes in olive oil, and spread onto baking sheet in a single layer. Sprinkle salt over potatoes.
Bake potatoes 10 minutes, then turn. Bake 10 minutes more. (20 minutes total.)
Grate gouda directly over hot fries, and top with pecans. Serve immediately.
*Calorie Information was calculated per serving, based on 4 servings, using My Fitness Pal.
Recipe adapted from Paula Deen’s basic Sweet Potato Fries recipe.