Loaded Sweet Potato Fries

5 from 9 votes

These easy loaded sweet potato fries are baked until crispy and topped with smoked Gouda, chopped pecans, and a creamy garlic yogurt sauce.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 587kcal

Author: Sarah Trenalone

Ingredients

Sweet Potato Fries:

1 pound sweet potatoes (white or orange), scrubbed clean
1 tablespoon olive oil
½ teaspoon ground cinnamon
1 teaspoon sea salt
4 ounces smoked Gouda, freshly grated Or swap in regular Gouda
⅛ cup chopped pecans

Yogurt Sauce:

1 cup plain yogurt
2 garlic cloves, finely diced
pinch sea salt
1 tablespoon finely sliced green onion tops or chives

Instructions

Preheat oven to 400ºF.
If desired, peel potatoes (optional). Cut the potatoes into long slices, about ¼" wide and deep.
Lay the fries in a single layer on an unlined baking sheet. Drizzle with olive oil and sprinkle with cinnamon, and then toss with your hands to mix the spices.
Bake fries for 20 minutes, and then turn the fries. Bake 5-7 more minutes, or until golden. (Bake time will depend on how crispy you want your fries.)
While the fries bake, mix together all of the yogurt sauce ingredients.
Sprinkle the fries with salt, and top fries with the Gouda. Slide the fries back into the oven for about 2 minutes, or until the cheese is melted.
Top with pecans. Drizzle some of the yogurt sauce over the fries, and serve the rest on the side. Serve immediately.

Notes

Troubleshooting (My cheese won't melt!):

Pre-shredded cheese probably won't melt well on these fries, because it has added stabilizers.

Also, some extra-creamy smoked goudas have trouble melting (like the one I buy at Trader Joe's). This is likely because it's harder to shred it as finely. I still use this cheese when I have it on hand, because it's delicious even when not melted. Avoid trying to melt these extra-creamy cheeses under a broiler, because they tend to seize up and harden.

Nutrition