Loaded Sweet Potato Fries with Bacon
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.
Raw Cashews (for cheese sauce)
Fresh Lemon Juice (for cheese sauce)
Warm Water (for cheese sauce)
Olive Oil or Avocado Oil (for cheese sauce)
|1 1/2 teaspoons||
Garlic Powder (for cheese sauce)
Sea Salt (for cheese sauce)
Nutritional Yeast (for cheese sauce)
Large Sweet Potatoes, or 3 medium, peeled and cut into French fry shape, about 1/2” thick
Avocado Oil, or light flavored olive oil
Sea Salt and Black Pepper
|1 8 ounce package|
Green Onions, thinly sliced
Small Avocado, diced
Tomatoes or Cherry Tomatoes, diced
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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