I absolutely love this loaded sweet potato recipe. It’s simple to make, though a little bit of time for the preparation is necessary, and it provides a nutritionally packed meal.
I first came across sweet potato fries many years ago when I visited the Food Hallen in Amsterdam, a place with all sorts of different food stands, which in those days used to be less mainstream and with more vegan options (or so it seemed to me).
It was such a cool place to hang out, eat scrumptious sweet potato chips and sip from an exotic version of gin & tonic while absorbing the buzzing vibe.
But the sweet potato stand in the food hallen closed down and I never found a place that makes them quite so delicious again, until I visited the Vegan Junk Food Bar in the Pijp in Amsterdam.
There, we had loaded sweet potato fries which were absolutely delicious and were the inspiration for this recipe – although it isn’t identical of course.
Table of Contents
Preparing the Sweet Potatoes
When you buy your sweet potatoes, choose ones which look generally clean and fresh and feel firm to the touch. They aren’t so nice if they’re going soft.
I prefer to leave the skin on the sweet potato, just removing any damaged or bad bits, but if you prefer them peeled, by all means peel them first. These ones are peeled to fit the preference of my diners.
You can cut the chips thick or thin, depending only on your mood and preference. You can even cut them in rounds rather than chips if you prefer. They work as a base for this recipe in whatever form you choose to cook them.
Cooking the Sweet Potato
The only parts of the recipe that needs cooking are the sweet potato and the edamame beans, and for the sweet potato there are various options of how to cook them.
Oven Baked Sweet Potato Chips for Loaded Sweet Potatoes
The best way in my opinion, is to oven bake the sweet potatoes. Apart from the taste of the sweet potatoes, it also means you can roast a bulb of garlic in the pan, which you can’t do with the other methods.
Cut up the sweet potatoes into chunky chips or thin chips and lay in a baking tray on baking paper. You can make oven baked sweet potato chips with a brushing of oil with without any oil at all if you prefer an oil-free recipe.
If you opt to use oil, just brush the sweet potato chips with a touch of olive oil before placing in the baking tray.
Set the oven to 200ºc and bake for 15 minutes. Flip the sweet potato chips over and return to the oven for another 15 minutes. Keep checking on them until crispy.
Using an Air Fryer for Loaded Sweet Potatoes
If you have an air fryer, what could be easier than to air fry the sweet potatoes for this recipe? Prepare and cut the sweet potatoes into a chip size of your choice.
You can fry the chips in an air fryer without using any oil at all, or you can brush 1 tsp of olive oil over the chips. Place into the air fryer for 15 minutes.
Shake the pan or flip over the chips, and return to the air fryer for another 10 – 15 minutes, until they reach the amount of crispiness you like.
Frying Sweet Potato Chips
Personally, I don’t fry any of my food or my chips because I think it’s adding unnecessary oil to my diet, creating a high-fat meal without good reason, but I have to admit that deep-fried sweet potato chips can be absolutely delicious, so if you normally use a fryer, that is an option for cooking the sweet potato chips.
Toppings for the Loaded Sweet Potatoes
For the toppings you want to choose a great variety of flavours and textures.
This time I shredded some lettuce, white cabbage for extra crunch and had some baby spinach leaves and young green leaves. I chopped some avocado, red pepper, green pepper, cucumber, cherry tomatoes and grated some carrot.
From a tin came sweetcorn, from a jar, some jalapeños and some baby corn, and from the freezer some Edamame beans.
Make sure you roast a whole garlic in its skin, cooked in with the sweet potatoes in the oven, ready to use on the final dish, because that gives a wonderful surprise touch to the final flavour.
Cooking the Edamame Beans
Two topping that I that I love on this meal are the edamame beans and they also give a little extra protein which is otherwise missing, and the jalapeño peppers for spice.
Bring some water to the boil and place the edamame beans in for a few minutes. They don’t take very long to cook, and I prefer them with a slight bite to them still rather than over cooked.
Taste them to check they are done to your satisfaction and then remove from the heat. Let them cool down before you pop them out of their shells, ready to use.
Creating Loaded Sweet Potatoes
Put a generous layer of sweet potato chips on the bottom of a plate. Take the garlic and squeeze out some of the roasted cloves onto the chips.
Lay some greens on top, followed by the cabbage, peppers, cucumber, sweet corn and cherry tomatoes. Sprinkle over some grated carrot and finish with chopped jalapeño, edamame beans & baby corn.
Sauces to Serve with Loaded Sweet Potatoes
You can add the sauce or serve it on the side but I prefer it dolloped across the whole lot.
Loaded Sweet Potato RecipeCourse: Main courseCuisine: Vegan, Gluten freeDifficulty: Simple
Sweet potatoes loaded with toppings and served with a cashew nut sauce.
2-3 sweet potatoes
tomato or cherry tomatoes
cloves of garlic
sliced red pepper
- Oven bake the sweet potato chips until slightly browning and going crunchy. Alternatively, you can use an air-fryer to cook the sweet potatoes.
- Cook the edamame beans for a few minutes in boiling water. Then pop them out of their shells ready to use on the sweet potatoes.
- Place the sweet potato chips on each plate and layer on top with all the toppings, finishing with the edamame beans.
- Serve with cashew nut sauce or vegan pesto and a sweet chilli tomato sauce.
- You can use whatever you have handy for the toppings but a wide variation of textures and flavours is what gives this recipe its special character.
If you have any comments about this sweet potato recipe feast, please leave me a comment below and I’ll get back to you! And don’t forget to follow me on Instagram @loveveganliving