I have to share the easiest snack ever.
We have a chili problem.
I can’t make a small batch of chili, and we rarely finish the giant pots I make. That means a lot of leftovers get frozen. Often I forget about them, so both freezers end up full of Tupperware containers of chili. Call us chili hoarders.
I’m also terrible at labeling, so deciding which container is freshest becomes a guessing game. Responsible? Not exactly. Delicious? Absolutely.
Instead of roasting sweet potatoes for 45 minutes, I quickly crisped 1/2-inch rounds in coconut oil in a skillet until golden—about 4 to 5 minutes per side. That gives a lovely contrast: tender inside, slightly crisp outside.
I piled the rounds high with freshly grated fontina, because melty cheese is everything. A quick broil for a minute or two until the cheese is bubbly and golden, then spoon on warmed chili. This batch happened to be leftover pulled pork chili, so technically these are pulled pork chili cheese fries. Heaven.
Sweet Potato Chili Cheese Fries
Yield:
2
30 mins
Ingredients
- 2 large sweet potatoes, cut into 1/2-inch rounds
- 2 tablespoons coconut oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces fontina cheese, freshly grated
- 1 1/2 cups leftover chili, warmed
- 1 avocado, sliced
- 1/3 cup plain Greek yogurt
- 3 green onions, sliced
- 2 tablespoons torn fresh cilantro
Instructions
-
Heat a large skillet over medium heat and add the coconut oil. Place the sweet potato rounds in the skillet and cook until crispy and golden, about 4 to 5 minutes per side. Remove and drain on paper towels, then season with salt, pepper and smoked paprika.
-
Preheat the broiler. Arrange the sweet potatoes on a baking sheet or in an oven-safe skillet, top with grated fontina and broil 1 to 2 minutes until the cheese is bubbly and golden. Remove and immediately spoon on warmed chili, add sliced avocado, a dollop of Greek yogurt or sour cream, scatter green onions and cilantro. Serve hot.
Appetizer
American
Did you make this recipe?
Share a photo and tag the recipe on social media. I appreciate seeing your versions!
This is a happy meal—now where’s my toy?