Loaded Sweet Potato Fries

I threw these together one Sunday when friends showed up unannounced and I had nothing but a bag of frozen fries and some leftover bacon in the fridge. I figured if I piled enough toppings on them, no one would notice I was winging it. Turns out, they asked for the recipe before they even left. The sweet potato fries get this caramelized edge in the oven that holds up under all that melted cheddar and ranch, and the waffle shape catches every bit of topping. Now I make them on purpose, usually when I want something that feels indulgent but comes together faster than ordering takeout.

I served these at a game night last fall, and my friend who swore she didnt like sweet potatoes went back for thirds. She kept saying it was the crunch and the way the toppings made it taste more like nachos than vegetables. I watched the whole platter disappear in about ten minutes, and honestly, I was a little annoyed I didnt make a second batch for myself. Now I always double the recipe when people are coming over.

Ingredients

• Frozen sweet potato waffle fries (600 g): The waffle shape is key here because it gets crispier than regular cuts and holds toppings like a net, look for thicker cuts that wont go soggy under the cheese.
• Sharp cheddar cheese (100 g, shredded): Sharp cheddar has enough punch to stand up to the sweetness of the fries, and shredding it yourself melts faster and tastes fresher than pre-shredded.
• Bacon (4 slices, cooked and crumbled): Crispy bacon adds a salty, smoky crunch that cuts through the creaminess, I cook mine until its almost too crispy because it softens slightly when it hits the hot fries.
• Ranch dressing (60 ml): Use a thick, creamy ranch so it clings to the fries instead of pooling at the bottom, homemade or store-bought both work.
• Green onions (2, sliced thin): The sharp, fresh bite of green onion balances all the richness and adds a pop of color that makes the dish look alive.
• Fresh parsley (1 tablespoon, optional): A small handful of parsley brightens everything up and makes it look less like bar food and more like something you meant to make.
• Freshly ground black pepper (1/4 teaspoon): Just a little pepper at the end wakes up all the other flavors without making it spicy.

Instructions

Get the oven hot and spread the fries:

Preheat your oven to 220°C (425°F) and arrange the frozen waffle fries in a single layer on a large baking sheet, making sure they arent touching too much. Crowding them will steam instead of crisp, and you want every edge golden and crunchy.

Bake until golden and crisp:

Bake for 25 to 30 minutes, flipping them halfway through so both sides get that deep caramelized color. They should look almost burnt at the edges but still tender inside.

Add the cheese while theyre hot:

Pull the fries out of the oven and immediately sprinkle the shredded cheddar evenly over the top. The residual heat will start melting it right away.

Melt the cheese fully:

Slide the baking sheet back into the oven for 2 to 3 minutes, just until the cheese is fully melted and starting to bubble. Dont leave it too long or the fries will lose their crispness.

Build the toppings:

Transfer the hot, cheesy fries to a large platter and drizzle the ranch dressing all over in a loose zigzag. Scatter the crumbled bacon, sliced green onions, parsley if youre using it, and a few grinds of black pepper across the top.

Serve immediately:

Get these to the table while theyre still hot and the cheese is gooey. They lose their magic as they cool, so dont wait.

Save

The first time I made these for my brother, he said they reminded him of the loaded fries we used to split at this dive bar in college, except better because the sweet potato made them feel less heavy. We sat on the couch with the platter between us and polished off the whole thing during a movie. It became our thing whenever he visits now, and I always make sure I have a bag of waffle fries in the freezer just in case.

Make It Your Own

You can swap the bacon for vegetarian bacon bits or leave it off entirely if youre keeping it meat-free, and the dish still has plenty of flavor from the cheese and ranch. Ive also tried adding diced tomatoes, pickled jalapeños, and even a handful of crumbled blue cheese when I wanted something sharper. If you like heat, a drizzle of hot sauce or a sprinkle of red pepper flakes before serving takes it in a completely different direction.

Getting the Fries Just Right

The secret to crispy waffle fries is space and heat, so use the biggest baking sheet you have and dont overlap them. I learned the hard way that piling them on a small pan turns them into mush, even if you bake them longer. If youre making a double batch, use two sheets and rotate them halfway through so they cook evenly. You want them dark golden at the edges and firm enough to pick up without bending, that slight char is where all the flavor lives.

Serving and Storing Tips

These are best eaten fresh out of the oven while the cheese is still melty and the fries are crisp, but if you have leftovers, you can reheat them in a hot oven for a few minutes to bring back some of the crunch. Microwaving will make them soggy, so skip that. I like to keep extra ranch and bacon on the side so people can add more as they go, and it turns into more of a DIY situation that everyone enjoys.

• Double the batch if youre feeding more than two people because they disappear fast.
• Serve with extra ranch, sour cream, or even a spicy aioli on the side for dipping.
• Leftovers can be stored in the fridge for up to two days, but reheat them in the oven, not the microwave.

Save

These loaded fries have become my go-to whenever I need something easy that feels special, and they never let me down. Whether its a quiet night in or a last-minute gathering, they always disappear faster than I expect.

Recipe FAQs

→ What type of fries work best for this dish?

Frozen sweet potato waffle fries are ideal as they bake evenly and hold their shape, providing a crispy base for toppings.

→ How can I make a vegetarian version?

Simply omit the bacon or replace it with vegetarian bacon bits to keep the smoky flavor without meat.

→ Can I prepare the toppings in advance?

Yes, shred the cheddar, cook the bacon, and slice green onions ahead of time for quicker assembly before serving.

→ What’s the best way to keep the fries crispy after adding toppings?

Return the fries to the oven briefly to melt the cheese, which helps bind toppings while maintaining a crispy texture.

→ Are there any flavor additions that complement this dish?

Adding diced tomatoes, jalapeños, or pickled onions provides extra zest and brightness to the loaded fries.

→ Can this dish be made gluten-free?

Yes, using certified gluten-free fries and ranch dressing keeps the dish safe for gluten-sensitive individuals.