Loaded Sweet Potato Fries

This is a total non-recipe recipe. I say that because it doesn’t necessarily need precise measurements or a lot of ingredients, but sometimes you run across a particular combination of things that are just too wonderful not to share. This happened to me last night. I was not planning on blogging this recipe (hence the poor photography) but after digging in I was like, whoa, I have to share this. Then Brittany from Tragic Girls blog had an idea for a series called Simple Sundays where I share meals that are easy and quick for those Sunday’s where you don’t have the energy for anything more than quick and easy. I thought this would be a perfect one to start with because you can use leftovers or pre-made items if you have them, measurements don’t need to be exact and  you can totally customize to your taste. So I snapped a pick and here we are. loaded sweet potato fries

This was incredibly easy to put together and it would actually be a really good idea for a build your own loaded fries bar for a Superbowl Party- just line up all the different toppings and let them go at it. Or make as a snack while watching Golf Channel on Sunday afternoon (and by that I mean desperately trying to find something else to do while your husband watchs golf). I used frozen Alexia Sweet Potato fries and baked them because no one has the time (or desire) to slice and fry up potatoes and then clean up the mess when it’s so easy to dump a bag of precut and seasoned fries on a sheet pan and throw them in the oven. I also used a pre-marinated meat to go on top- the Arrachera steak from Costco to be exact. It’s sooooo good. I bought a 3 lb package at 7.22 per pound and divided it out into 1/4lb bags and froze them so I can use it later for tacos, burrito bowls, or Spicy Pumpkin and Black Bean Chili (recipe testing in progress). Seriously, you should make this. For very little effort you get delicious and impressive results. This recipe will make enough for 4 as a full meal and probably 6-8 as an appetizer or snack but the recipe can easily be cut in half.


  • 1 bag of Alexia Sweet Potato Fries
  • 1 lb of pre-marinated carne asada or arrachera steak
  • 1 c grated sharp cheddar cheese
  • 1 can black beans
  • 1/2 avocado, sliced
  • 1/4 onion, finely chopped
  • 1/4 tsp cumin
  • hot sauce to taste (I used Tapatio)


  1. Bake fries according to package instructions.
  2. While fries are baking, cook the meat- it is best grilled but if that’s not possible cook in a heavy skillet on med- high to get some good searing. Cook just under done. Remove from heat and let rest for 5 minutes. Slice into strips or cubes and set aside.
  3. Heat black beans in a pot with the cumin.
  4. When the fries are done sprinkle a thin layer of cheese on top followed by the black beans, steak and onion followed by another handful of cheese and return to the oven for 5 minutes or until cheese is melted.
  5. Top with avocado and hot sauce just before serving.

Animal Fries- Green Goddess Style

“Fries before guys.” I should probably have a T-Shirt or something with that saying on it. Seriously though, fries are one of my biggest weaknesses. Given the option of a double chocolate brownie sundae with a side of salted caramel cheesecake or garlic fries for dessert…. you know I’d be shoveling those fries into my mouth without a second thought about the chocolate.

Animal Fries- Green Goddess Style on Glitter It Gold

I came across a recipe from With Food and Love for Loaded Spring Fries with Green Goddess Tahini last week. I immediately saved it for the dressing recipe although I was a little unsure about it’s use on fries. It seemed like an odd combo, but it was one I couldn’t get out of my head. So I made it, with my own variations of course. I do this thing where I can never actually follow a recipe to a T (or even close to it). That’s probably why I never bake, when I do it doesn’t come out that great (does it really have to be exactly a teaspoon? I can’t just eyeball it? I mean I don’t really want to have to wash that extra bowl….). For this reason starting a blog where I share recipes has been a bit of a challenge. I actually have to measure stuff. And then write it down. And then if it doesn’t turn out perfect I have to do it again! Thank God for husbands who help with dishes.

Animal Fries- Green Goddess Style on Glitter It Gold

Anyways, back to fries. I made just a few changes to the recipe based on what I have on hand and my taste. I have a hard time making anything without garlic so garlic was the first addition. I also added a little miso paste- this is the key. I use Miso paste like many people use soy sauce, or balsamic. It adds an whole new dimension of flavor to many types of dishes. Try adding in soups, sauces, dressing, risotto, thin it with a little water and toss your veggies in it. And it’s really good for you too. If you don’t have any, just add a little more salt (but next time, go get some miso). These fries reminded me of animal fries, fries on the bottom covered by cheese and sauce. Except, animal fries leave you with a deep feeling of guilt and remorse in your gut- literally. These fries are nearly guilt free- you can actually feel good about eating them, and the more dressing you sop up the better.

Green Goddess Dressing- Glitter It Gold

Scrub (or peel) your potatoes and slice them into your preferred fry size slices. Cover in water and let them soak for about an hour. If you have an olive oil mister, which I highly recommend and you can order here, then spread the fries on a baking sheet lined with parchment paper and give them a good spray. If you don’t have one then drizzle with olive oil and toss them around to lightly coat before spreading them on the pan. Bake for 20 minutes, flip then bake for another 20 minutes, or longer, until they are golden and crispy. Dump on loads of the sauce and a handful of sprouts or micro greens and go to town (occasionally eating a spoonful of green deliciousness in between fries).

Animal Fries- Green Goddess Style on Glitter It Gold

Animal Fries- Green Goddess Style

adapted from With Food and Love

For the fries

  • 4 russet potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2-3 TBS olive oil (less if you are using a olive oil mister)
  • S&P
  1. Wash or peel your potatoes, dry, and cut into fry slices- about 1/4 inch thick or more depending on your preference.
  2. Coat evenly with olive oil (tossing or spraying with a mister)
  3. Toss the slices with the onion powder, garlic powder, and salt and spread onto an oiled baking sheet.
  4. Bake 40-50 minutes depending on thickness, flip halfway through

For the Green Goddess Dressing

  • 1/4 c chives
  • 1/4 c parsley
  • 1/4 c scallion (green onion)
  • 1/4 c watercress
  • 1/4 c tahini
  • 1 TBS Miso paste
  • 1/2 tsp black pepper
  • 2 TBS Lemon juice
  • 2 cloves of garlic
  • 1/2 jalapeno, seeds removed
  • 1/2 c almond milk
  1.  Place all ingredients in the blender, cover, and blend until smooth.

Top fries with dressing and garnish with sprouts. Makes appetizer or side portions for 4