A vegan spin on quintessential diner food, which uses prepared bean chili to help speed up the cooking process (and ensures that you get down to curbing your craving faster). I think using sweet potatoes (instead of white) contrasts the spicy chili nicely; still, they've got some heat themselves, and don't be afraid to increase the cayenne if you want more. —Gena Hamshaw
medium sized sweet potatoes (about 2 1/2 pounds), scrubbed and cut into matchsticks or batons
cayenne pepper (more to taste)
can vegan bean chili (spicy, medium, or mild)
Pickled jalapenos, diced red or white onion, chopped green onion tops, avocado slices, fresh cilantro (optional, for topping)
In This Recipe
Preheat your oven to 400F and line two baking sheets with parchment or foil. Place the sweet potato fries into a large mixing bowl and toss with the oil and all of the seasonings. Transfer the fries to your prepared baking sheets and place them in the oven. Bake for 35 minutes, or until the fries are quite crispy, stirring a few times during cooking.
While the fries bake, blend up the cashew queso sauce and gently warm the chili.
When the fries are ready, remove them from the oven and transfer them to a serving platter. Top with the chili and as much cashew queso as you like. Serve with toppings of choice.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.