• Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Loaded Sweet Potato Chili Cheese Fries (Vegan+GF)

    Okay, major confession time……

    I’ve never made sweet potato fries before. Don’t judge, it’s just that most of the french fry lovers in my family claim to hate sweet potatoes so I’ve always felt it would be a pointless venture. But now there will be no going back. I’ve opened the door to homemade french frying and everyone knows that they can be done. Fact: there will be more fries happening, a lot of em, and very soon.

    I think that if regular potato fries went up against sweet potato fries in a competition to see which tastes better chili-cheesified, the latter would win hands down every time. Sorry regular tatos, we’ll still love you forever, but it’s October and sweet potatoes are calling to us!

    Oh, and speaking of October and Fall, this is like the ultimate football season food, because nothing says guy food like chili fries. I have this condition when it comes to making chili though, I end up throwing everything into it before I consider it done. But that’s how it should be with chili, don’t you think? It has to develop its flavor over a long period of time to be at it’s best. Plus, it’s pretty hard to go wrong by adding a little extra this and that to reach chili perfection.

    And now that I’ve been making chili for years, I always make it by touch and don’t measure any of it, but I did my best to give you guys an accurate ratio recipe to follow. I still recommend going with your instincts on the final taste, though. Only you know your own preferences so don’t be shy to add a little more of the flavors you love.

    For example, sometimes when I’m in the mood for a smokier chili, I basically just keep dumping in the liquid smoke until I taste it. I also like adding miscellaneous things like coffee, cocoa, and cinnamon, to get that perfect depth of flavor. Of course, I make food by the vat these days, so for smaller batches I’d say to take it easier on any drastic flavors. It goes both ways too, I know my chili ingredient list is like 12 miles long, so if there are a few things that you don’t have or you’d rather not add, just skip em. Every batch of chili I make ends up slightly different and I love that.

    My brother has always despised sweet potatoes, but I even got him to try these. He loved them actually, and he even said he was really sad when his plate was empty. That says a lot, since he’s a typical growing teen boy that usually finishes his plate thoughtlessly and immediately moves on to the next thing to keep up with his raging metabolism. I think you need to make these this season if you want to really enjoy life’s greatest pleasures. Just sayin’.

    Loaded Sweet Potato Chili Cheese Fries (Vegan+GF)

    Sweet potato fries are already amazing, but add some flavorful chili and all the toppings and they become exceptional! 

    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 4 - 6 servings



    • 2 cloves garlic minced
    • 1 small onion finely chopped
    • 1/2 - 1 chipotle chile in adobo sauce seeded and minced
    • 2 medium tomatoes diced
    • 1 8- ounce can tomato sauce
    • 1/2 cup water
    • 1 cup cooked red lentils
    • 1 cup cooked black beans
    • 1 cup cooked white beans
    • 2 tablespoons worchestershire check ingredients for anchovies
    • 2 teaspoons liquid smoke
    • 1 tablespoon cocoa powder
    • 2 tablespoons brown sugar
    • 2 tablespoons your favorite bbq sauce check ingredients for vegan
    • 1 tablespoon chili powder
    • 1/2 teaspoon oregeno
    • 1/2 teaspoon basil
    • 1 teaspoon cumin
    • 1/2 teaspoon cinnamon
    • 1 tablespoon strong black coffee
    • salt and pepper to taste

    Sweet Tater Fries:

    • 3-4 large sweet potatoes peeled
    • salt and pepper to taste
    • 1/4 teaspoon paprika
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • shredded non-dairy "cheese" (such as Daiya), cilantro, and sour "cream" or coconut yogurt for serving (optional)



    1. Heat a large pot or dutch oven over medium high heat. Add onion, garlic, and chipotle and cook with just enough water not to let them stick for 1 to 2 minutes until onions are translucent. Add tomatoes, tomato sauce, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 45 minutes to develop it's awesome flavor. This is a good time to make your fries.


    1. Preheat the oven to 400 degrees F (200 C) and line a baking tray with foil.

    2. Cut potatoes into fries lengthwise and place them in a large bowl of cold water to soak for about 15 minutes. Drain potatoes and lay out on a clean towel and pat dry. Allow them to continue drying as much as possible while your oven heats

    3. Toss potatoes with seasoning in a large bowl and spread out in an even layer on tray and bake for 15 minutes. Then remove from oven and toss a little bit then return to oven and bake for 15 to 25 more minutes until crispy. I like to start checking them at about 10 minutes to make sure there are none getting burned. Remove from oven and season with more salt and pepper to taste.

    Chili Fries:

    1. Top servings of fries with chili, "cheese", cream, and fresh cilantro if desired.
  • Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Vegan,  Vegetarian

    Harvest Time Sweet Potato Ginger Carrot Soup & Cinnamon Toasties (Vegan+GF)

    Are you guys prepared for all of the yummy Harvest times foods coming your way?

    I think this is the longest amount of time that I’ve ever held back on a post before. I actually made this about a month and a half ago on a day that I was overwhelmed with the excitement about approaching holidays and a need to make something festive.

    Of course, after I made it I realized it would probably be best to wait a bit before posting as it was harvest time nowhere on the planet, so it was temporarily shelved. But not because it wasn’t a star recipe, because it was too good not to get to shine in it’s optimum moment of glory. I guarantee that if you aren’t feeling in the mood for autumn yet this will do it for you.

    I wasn’t sure what to call it because of all the different ingredients. Sweet potatoes and carrots are kind of in the spotlight because they give it its brilliant coloring but it also has coconut, apple, and cinnamon. I know you’re probably thinking that apple in a soup is just plain weird but you’ve gotta try it. Trust me, it works.

    It works so well, actually, that this soup is border line addictive, and you’ll probably feel guilty like you’re overindulging . The good news is that, for once, this is a recipe that you can feel good about going back in for seconds on because it’s full of pure nutrition. You might find it hard to believe though, while you’re savoring every delicious spoonful, because no joke, it’s like dessert in a soup form. It’s kind of in the same category as so many people’s favorite Thanksgiving side dish in the States. You know, sweet potato casserole with crumb or marshmallow topping? Yeah, that one, and somehow it’s acceptable as a dinner item. The difference is that this really is a healthy recipe that is only naturally sweet and then creamed up with healthy fats.

    So one thing before you make this, I just remembered that my soup was not as orange as it should have been because I used a white variety of sweet potato so all the orange is coming from the carrots in the pics. If you’re wanting a soup that is vibrant with color just know it will be a nice bold orange if you’re using regular sweet potatoes.

    This soup is so good on it’s own, especially with the addition of the oh-so-creamy coconut milk. And I can’t forget to mention the little toasties that you put on top. They’re basically the love child of french toast and croutons and they are perfect for finishing off this soup in a way that celebrates the flavors of this time of year!

    Harvest Time Sweet Potato Ginger Carrot Soup & Cinnamon Toasties (Vegan+GF)

    Snuggle up with a warm bowl of this comforting soup topped with crispy crunchy cinnamon toasties!



    • 3 medium apples peeled, cored and chopped into cubes
    • 3 large sweet potatoes peeled and cut into cubes
    • 5 medium carrots cut into cubes
    • 1 medium onion chopped
    • 1 tablespoon freshly grated ginger
    • 6 cloves garlic minced
    • 2 tablespoons coconut oil or preferred cooking oil
    • 4 1/2 cups vegetable broth
    • 4 1/2 cups water
    • 1 14oz or 400ml can coconut milk (about 1 2/3 cup)
    • 2 teaspoons salt plus more to taste
    • 1 teaspoon cracked black pepper
    • 1 teaspoon paprika
    • 1 teaspoon cloves
    • 2 teaspoons cinnamon


    • 10 - 12 pieces of dry sandwich bread gluten free if necessary
    • 2 tablespoons coconut oil
    • 3 tablespoons sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper



    1. Pour oil into a large pot and add the first 6 ingredients. Place pot over medium high heat and cover, stirring very often to prevent sticking, for about 15 minutes or until carrots are tender. Turn off heat and cool for at least 10 minutes then scoop the veggies into a blender or food processor and add the water. (You will probably need to do this in batches unless you have a mega sized blender.) Blend until completely pureed and if necessary add some of the broth as well to help it blend.
    2. Now pour mixture back into pot. Place pot over medium high heat and add remaining broth, coconut milk, salt, and spices. Bring to a low boil then reduce to a simmer and cover for about 20 minutes to let the flavors meld, stirring occasionally.

    Cinnamon Toasties:

    1. While the soup simmers, make your toasties. Cut bread into small squares and add coconut oil to a medium skillet. Add squares and remaining ingredients to skillet and place over medium heat. Stir gently until all the squares are crisp and toasted.