Loaded Chili Sweet Potato Fries {Paleo & Whole30}

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Crispy, savory baked sweet potato fries loaded with everything you crave! Savory chili made with ground bison or beef, bacon, avocado, Paleo ranch sauce and even a fried egg. Its totally healthy to dig in to these loaded chili sweet potato fries – they’re Paleo and Whole30 friendly.

Most of the time, I like things pretty simple. I mean with food – the rest of my life is debatable.

Simple burger, simple baked fries, simple fruit with chocolate – you know – all the stuff you see in my WIAW posts every week.

And, sometimes, I like to put ALL the simple things I like together on one plate – simple + simple + simple = a plate full of all my favorites. Granted, it’s not quite so simple anymore, but it sure is tasty!

Have I lost you yet? What I’m saying is most definitely related to this recipe for loaded chili sweet potato fries. You have sweet potato fries – which I eat every day at least once, and you should too, by the way. Then, you have ground meat, perfectly spiced so it’s not too spicy, if that makes sense (I used bison, you can totally use beef!)

On top of that, we have ranch sauce, scallions, bacon (how could I forget?!) avocado, and even a fried egg! Yes, I went wild with this – and you should too – at least once! While I wouldn’t recommend trying to eat the entire plate on your own, this is the perfect weekend treat that everyone in the family can enjoy.

Friends too, if you have them handy 🙂

The best part of this plate? It looks like total decadence, yet it’s actually made with all real-food ingredients, contains no added sugar, and is Paleo and Whole30 friendly! The ranch sauce sort of acts as/tastes like the “cheese” on typical loaded fries. Seriously, my ranch sauce is awesome stuff (sauce?) and I would not be living a happy Paleo life without it.

Since I am a self-proclaimed loaded fries snob (as of just now) you know you’re in good hands with this recipe. I DO recommend adding or loading on anything extra that YOU love – obviously you can personalize this to make it your own glorious loaded sweet potato fries heaven.

Imagine that heaven – I want some of that! As long as there’s dessert at the end, hopefully we can work that out 🙂 Let’s start cooking!

Loaded Chili Sweet Potato Fries {Paleo & Whole30}

Loaded Chili Sweet Potato Fries with all your savory paleo and Whole30 friendly favorites! Chili, bacon, avocado, paleo ranch sauce, scallions and a fried egg make this loaded fries heaven.Author: Michele RosenPrep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutesCourse:Appetizer, DinnerCuisine:Paleo &amp, Whole30Servings: 4 servingsPrint this RecipeDid you make this recipe?Leave a review4.84 from 12 votes

Ingredients

For the Sweet Potato Fries:

1recipe for Crispy Baked Sweet Potato Friesyou’ll need 2 medium sweet potatoes

For the Chili:

2tspcooking fat of choiceI used bacon fat1/2lbground grass fed beef or bison1/4cupdiced tomatoesdrained1/4tspcumin1/2tspchipotle chili powder1/4tspsmoked paprika1/4tspsalt

Other toppings

1/4cupPaleo ranch saucelink to my recipe4slicescooked and crumbled nitrate freesugar free baconThinly sliced scallions or fresh chives1/2medium avocadosliced or diced2eggsfried with soft yolks*

Instructions

Prepare the fries as directed in this post.While the fries bake, heat a medium-large heavy skilletover med/hi heat and add your cooking fat. Add the ground meat, breaking up lumps with a spoon, followed by the diced tomatoes and all of the spices, plus salt. Stir and cook until the meat is just browned, then remove from heat.Make your ranch sauce if you haven’t already, and get your toppings ready.Once the fries are baked, allow them to cool just a bit so you can handle them, then arrange on a plate or platter.Top the fries with the chili, crumbled bacon, ranch sauce (I piped mine on using a simple plastic bag cut on one corner), avocado, fried eggs, and sliced scallions or chives.Serve right away and enjoy!

Recipe Notes

*For fried eggs with a soft yolk, I heat a non-stick pan with coconut oil over med heat. Once the oil is heated, I crack each egg into the pan and allow the whites to crisp up a bit.

Then, I briefly cover the pan (any cover will do), checking often, to allow the rest of the whites to cook while leaving the yolk soft. The pan is typically covered for 30 seconds or so. Practice this a few times and experiment for the perfect fried eggs!