Pickled Rose
Food and art, mutually inspired.


Loaded Sweet Potato Chili Fries

Looking for something warm and comforting to brighten up your cold February nights? Nothing beats a steaming hot bowl of chili, unless of course you pour it on top of crispy sweet potato wedges and douse that with cheese, ranch, and avocado. Am I right, or am I right? Since I’m currently under the restraints of a Whole30, I’ve made a bean-less chili and topped it with my cashew nacho cheese and Whole30 ranch dressing. If you’re not living in a hellscape of no dairy, for the love of God, load those sweet potato fries with gobs of cheese and sour cream for me, please?

Loaded Sweet Potato Chili Fries

Loaded Sweet Potato Chili Fries

Loaded Sweet Potato Chili Fries


2 Tbsp olive oil

1 lb ground pork

1 lb ground beef (I used 80/20)

2 C yellow onion, diced

2 C green pepper, diced

2 Tbsp minced garlic

4 Tbsp fire roasted diced green chilies

2 1/2 tsp salt

3 Tbsp chili powder

3 tsp smoked paprika

3 tsp ground cumin

1/2 tsp chipotle powder

1/2 tsp ancho chili powder

1 28 oz. can whole fire roasted tomatoes

1 14.5 oz. can fire roasted crushed tomatoes

2 tsp red boat fish sauce

1 Tbsp apple cider vinegar

1 1/2-2 lbs sweet potatoes, scrubbed and cut into wedges

1 Tbsp avocado oil


In a large pot or dutch oven, heat olive oil over medium high heat. Add ground pork and beef, break up meat with a wooden spoon into smaller pieces, and cook until browned. Next add onions, green peppers, minced garlic, green chilies, 2 tsp of salt, chili powder, smoked paprika, cumin, chipotle powder, ancho chili powder, and garlic powder to meat. Cook until the vegetables have become translucent. Then add tomatoes, vinegar, and fish sauce and simmer on low to medium low heat for at least 1 hour, but 2 or more would be better. The longer it cooks, the deeper the flavor will be.

When the chili is just about ready, start prepping the sweet potato fries. Preheat oven to 425 degrees. On a large baking sheet coat sweet potato wedges with avocado oil, 1/2 tsp salt and a few grinds of black pepper. Cook for 20 minutes, flipping the sweet potatoes halfway through cooking. Potatoes should be crispy and brown on the outside and soft on the inside.

Top the sweet potato fries with a ladle of chili and your favorite chili toppings. My favorites are cheese, ranch dressing, avocado, scallions, and if I’m feeling extra fancy, bacon and sour cream. Maybe you want some extra kick and add some pickled jalapenos? You do you, OK?

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