Loaded Sweet Potato Fries

Loaded Sweet Potato Fries


LOADED SWEET POTATO FRIES.....with coconut bacon, nacho cheese sauce, and "loaded" with all the toppings. 

“Plant-based eating is boring they said…”

I will just leave this right here.

This would be the perfect make ahead meal! Make the cheese sauce and coconut bacon ahead of time, and pop the sweet potato fries in when you are ready to chow down!

Cant wait to see yalls personal spin on these!!

And yes, that's the TASTY AS FIT Ranch drizzled on top! Available at our storefront for purchase!



I n g r e d i e n t s 

4 cups coconut chips ( unsweetened )

1/4 cup low sodium tamari

2 tbsp grapeseed oil or avocado oil ( you want a neutral oil here)

2 tbsp maple syrup

1 tbsp smoked paprika

1.5 tbsp coconut sugar

1 tsp pepper

1/2 tsp garlic powder

D i r e c t i o n s 

Preheat oven to 325F. Line a large baking sheet with parchment paper.

Add your ingredients from tamari - garlic powder into a large mixing bowl. Whisk until all combined.

Add in your coconut chips and mix very well, until all chips are equally covered in marinade. Allow to sit in marinade for 10 minutes.

Once marinated, spread coconut chips evenly across parchment paper. Spread out chips so that no areas are overcrowded.

Bake chips for 12 minutes, at your 12 minute mark stir chips and rotate baking pan to ensure even cooking.

Add back in for another 10-12 minutes, or until chips are golden brown and very fragrant. These will burn quickly at the end so monitor closely the last two minutes.

Allow chips to COMPLETELY cool, this is when they will get crispy.



I n g r e d i e n t s 

2 large sweet potatoes ( or 3 medium ) , cut into 1/4 inch thick fries ( make sure all roughly same width— thicker fries have a harder time getting crispy)

2 tbsp avocado oil

1/2 tsp smoked paprika

1/2 tsp sea salt

Few shakes garlic powder

Pepper to taste


D i r e c t i o n s 

Preheat oven to 425F and line a large baking sheet with parchment paper.

In a mixing bowl add in all your ingredients. Mix well.

Spread your sweet potatoes out evenly onto a baking sheet, making sure none are touching.

Bake for 20 minutes, then flip the fries and bake them for another 15-18 minutes ( moving any browner fries to the middle when switching) , watching closely to ensure they don't burn.

Remove pan from oven and allow to slightly cool.



I n g r e d i e n t s 

1.5 cup cashews ( soaked for 4-6 hours) 

1 large carrot 

1/2 sweet onion 

2 cloves garlic ( 3 if like super garlicky) 

3/4 cup unsweetened cashew yogurt ( I used Forager Project, any unsweetened non-dairy yogurt should work) 

1/4 cup water

1 tsp dijon mustard

2 tsp lemon juice 

2 tsp - 1 tbsp ghee or vegan butter (do not sub this, enhances cheesy flavor ) 

1 tsp paprika (extra for sprinkling on top) 

1/2 tsp chili powder (optional) 

3/4 tsp sea salt 


D i r e c t i o n s 

Drain your soaked cashews and add into blender. Add your carrot, onion, and garlic to a steam pot, and steam all together until carrots and onion are fork tender.

Once steamed through add the steamed mix to blender with cashews. Add your cashew yogurt, water, lemon, ghee/vegan butter and all spices into blender. Blend until smooth and creamy! Taste and adjust your seasonings...more salt, paprika, chili powder, etc. 

Store in refrigerator in a tightly sealed container! 

The sauce will thicken in the fridge. You can warm on the stove ( adding a little water if need).


Additional Toppings:

Chopped Tomatoes



Green Onions

Vegan Ranch