Loaded Sweet Potato Fries with Bacon

0 Reviews

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

NO

Loaded with No Sugar Hickory Smoked Bacon, dairy-free cheese sauce, green onions, avocado and tomatoes, these sweet potato fries make a delicious Paleo-friendly meal or appetizer.

 

ingredients

For the Cheese Sauce:
1 cup raw cashews
3 tablespoons fresh lemon juice 
1/3 cup warm water
1/4 cup olive oil or avocado oil
1 1/2 teaspoons garlic powder
3/4 teaspoons sea salt
2 tablespoons nutritional yeast

For the Sweet Potato Fries:
2 large sweet potatoes, or 3 medium, peeled and cut into French fry shape, about 1/2” thick
1 tablespoon avocado oil, or light flavored olive oil
Sea salt and black pepper
1 8 ounce package Jones Dairy Farm No Sugar Hickory Smoked Bacon
1 bunch green onions, thinly sliced
1 small avocado, diced 
1/2 cup tomatoes or cherry tomatoes, diced

 

 

 

 

 

DIRECTIONS

Preheat your oven to 425° F and line 2 baking sheets with parchment paper.

Place cut sweet potatoes in a bowl, toss with the oil and sprinkle all over with salt, pepper, and Italian seasoning.  Arrange on the baking sheets in a single layer with no two fries touching.

Place baking sheets on racks in the upper portion of your oven, and roast for 20-25 minutes until bottoms are browning. Remove from the oven, flip the fries and return to a single layer.  Rotate baking sheets 180 degrees AND switch oven racks top to bottom. 

Continue to bake another 10-15 minutes, watching closely to avoid burning.  Oven times will vary, so your baking time might be shorter or longer.

While the fries bake, make the cheese sauce. In a small blender, blend together all the cheese ingredients until very smooth. Depending on your blender, this might take several minutes. Once smooth, taste and adjust any seasonings to taste.

In a large skillet, cook the bacon over medium high heat until crisp.  Drain on paper towels, crumble, and set aside.

Arrange the baked fries on a platter and top with the cheese sauce, the crumbled bacon, avocado, green onion, and tomatoes.  Serve right away and enjoy!

*Note: This will make more cheese sauce than you need for this recipe.  Leftovers save well in a sealed container in the refrigerator for up to 1 week, or you can freeze to keep longer.

 

 

 
 

 

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Ingredients

For the Cheese Sauce:
1 cup raw cashews
3 tablespoons fresh lemon juice 
1/3 cup warm water
1/4 cup olive oil or avocado oil
1 1/2 teaspoons garlic powder
3/4 teaspoons sea salt
2 tablespoons nutritional yeast

For the Sweet Potato Fries:
2 large sweet potatoes, or 3 medium, peeled and cut into French fry shape, about 1/2” thick
1 tablespoon avocado oil, or light flavored olive oil
Sea salt and black pepper
1 8 ounce package Jones Dairy Farm No Sugar Hickory Smoked Bacon
1 bunch green onions, thinly sliced
1 small avocado, diced 
1/2 cup tomatoes or cherry tomatoes, diced

 

 

 

 

 

Directions

Preheat your oven to 425° F and line 2 baking sheets with parchment paper.

Place cut sweet potatoes in a bowl, toss with the oil and sprinkle all over with salt, pepper, and Italian seasoning.  Arrange on the baking sheets in a single layer with no two fries touching.

Place baking sheets on racks in the upper portion of your oven, and roast for 20-25 minutes until bottoms are browning. Remove from the oven, flip the fries and return to a single layer.  Rotate baking sheets 180 degrees AND switch oven racks top to bottom. 

Continue to bake another 10-15 minutes, watching closely to avoid burning.  Oven times will vary, so your baking time might be shorter or longer.

While the fries bake, make the cheese sauce. In a small blender, blend together all the cheese ingredients until very smooth. Depending on your blender, this might take several minutes. Once smooth, taste and adjust any seasonings to taste.

In a large skillet, cook the bacon over medium high heat until crisp.  Drain on paper towels, crumble, and set aside.

Arrange the baked fries on a platter and top with the cheese sauce, the crumbled bacon, avocado, green onion, and tomatoes.  Serve right away and enjoy!

*Note: This will make more cheese sauce than you need for this recipe.  Leftovers save well in a sealed container in the refrigerator for up to 1 week, or you can freeze to keep longer.