Loaded Sweet Potato Fries


One afternoon, I looked in the refrigerator to see what I could make for dinner.

There wasn't much!

All I had were some sweet potato, avocado, bacon and tomatoes. Oh and one egg!!

Well I knew that I could make my garlic butter sweet potato fries as they have always been a winner and I decided to make a simple guacamole to go with the fries, for something a bit different. 

While the fries were cooking, I thought about adding some bacon and mayonnaise to go with the fries and gaucamole.

So my version of Loaded Sweet Potato Fries was born!

This dish has become a regular feature in my household because it is so easy to prepare and it tastes absolutely amazing. I cannot wait for you to try and let me know what you think!

If you are vegetarian or vegan, you can simply omit the bacon and mayonnaise. You could also add some garlic aioli instead.

I hope you enjoy my loaded sweet potato fries recipe!

Ness xo


Loaded Sweet Potato Fries

Serves 4


  • 2 large sweet potatoes (approximately 1.5 kgs), washed and peeled
  • 3 tablespoons organic butter, melted
  • 1-2 tablespoon garlic powder
  • Optional - 1 tablespoon herbamare
  • 8 rashers bacon (short cut or nitrate free), sliced thinly
  • 2 large avocados
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 3/4 cup cherry tomatoes, halved or quartered (depending on size)
  • 1/4 teaspoon cumin
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1/2 teaspoon organic dijon mustard
  • 1 cup mild olive oil
  • Sea salt


Preheat oven to 220 degrees Celsius

Slice sweet potatoes into fries and place on two lined baking trays in a single layer. Add butter, garlic powder, herbamare (if using) and a few pinches of sea salt in a small bowl, mixing well to combine. Pour mixture over the fries.

Place the fries in the oven and cook for 30 minutes or until browned, turning over at the halfway mark.

While the fries are cooking, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 4 minutes or until browned and crispy. Transfer to a plate lined with paper towel.

To make the guacamole, mash the avocado in a medium sized bowl. Add the garlic, lime juice, cherry tomatoes, cumin and a pinch of sea salt, mix to combine.

To make the mayonnaise, add the egg, lemon juice, dijon mustard and a pinch of sea salt to a high speed blender. Blend on low for 30 seconds. Then, while keeping the speed on low, add the olive oil in a slow steady stream until the mixture pales and thickens. Don't rush this bit! 

Remove the fries from the oven.

To make the loaded fries, you can either use dinner plates, a serving tray or the tray the fries were cooked on. Keep the fries on the bottom, next, add the bacon, then the guacamole, followed by the mayonnaise.

Serve and enjoy.


  • Simply omit the bacon if vegetarian or vegan and swap the mayonnaise for garlic aioli

  • This meal is best enjoyed as soon as the fries come out of the oven.

  • If you have any leftover mayonnaise, you can store in an airtight container for up to one week.Pin for Later