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Cheryl MalikPosted: 01/17/22
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These Whole30 loaded sweet potato fries will surprise you with just how delicious they are. Filling enough for a Whole30 dinner, this recipe is also an excellent Whole30 side dish. With bacon, fried eggs, guacamole, green onions, and garlicky ranch dressing, you’ll never feel like you’redepriving yourself on a Whole30 with this recipe in your arsenal.
What Makes This Recipe So Good
- Who says Whole30 has to be boring? I’ve been making this recipe for years and it’s still one of my favorites, on- or off-round. It’s totally Whole30-compliant but it’s full of delicious flavors, creamy guac, crispy bacon, and of course, sweet yet savory sweet potato fries. YUM.
- Is it a breakfast recipe, or is it a dinner recipe? Yes. It is. Seriously, these loaded sweet potato fries are an easy and delicious way to meet your Whole30 meal template, so why relegate them to just one time of day?
- One of the really nice things about this recipe is that it’s super easy to adjust to your group size. Smaller portion for a quick lunch for just you? No problem. Larger spread to feed a group? This works for that, too!
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Key Ingredients
Sweet Potatoes – If you want to make things a little easier on yourself, you can make this recipe using frozen sweet potato fries. Just make sure they’re totally compliant if you’re on round – just sweet potatoes with nothing added.
Spices – I’ve totally perfected the spice blend used here to play up every single aspect of sweet and savory in the dish. Feel free to adjust the spices to your preferences, but I really think you’re gonna love it!
Fried Eggs – An easy and delicious way to throw in a little protein. Plus, the soft yolks make an amazing sort of sauce to dip the sweet potato fries in.
Chef’s Tips
- A little seasoned breakfast sausage can be a great addition, or you can use instead of bacon if you’d rather. Just be sure if you’re using breakfast sausage that it’s Whole30-compliant. I’ve got a great recipe here if you want to make your own!
- For more of a taco-style Whole30 loaded sweet potato fries, feel free to scrap the eggs and bacon and top the fries with compliant seasoned ground beef, diced tomatoes, chopped jalapeños, and fresh cilantro.
- Be careful not to overcook the eggs. You want the yolk to be a little soft so you can use it as a sort of sauce to dip the fries into!
More Whole30 Recipes You’ll Love
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Creamy Whole30 Tuscan Chicken with Artichokes (Paleo)
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Cheeseburger Soup (Whole30, Paleo, Dairy-Free)
- Whole30 Beef Stroganoff
5 from 13 votes
Whole30 Loaded Sweet Potato Fries
Prep:20 minutes minutes
Cook:30 minutes minutes
Total:50 minutes minutes
These Whole30 loaded sweet potato fries will surprise you with just how delicious they are. Filling enough for a Whole30 dinner, this recipe is also an excellent Whole30 side dish. With bacon, fried eggs, guacamole, green onions, and garlicky ranch dressing, you’ll never feel like you’re depriving yourself on a Whole30 with this recipe in your arsenal.
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4 servings
Ingredients
For the Guacamole
- 2 large avocados peeled, pit removed
- 1 tablespoon fresh lemon juice or fresh lime juice
- 1 teaspoon salt to taste
For the Loaded Sweet Potato Fries
- 6 slices Whole30-compliant thick-cut bacon sliced into ½-inch slices
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 2 medium sweet potatoes peeled (optional) and sliced into fries
- 2 tablespoons coconut oil or ghee, plus more as necessary
- 4 green onions sliced
- 4 large eggs
- ½ cup Whole30-compliant ranch dressing store-bought or make your own
Equipment
2 small bowls
small skillet
Slotted spoon
Plate
Large cast-iron skillet
Medium bowl
platter or baking dish to serve
Instructions
For the Guacamole
In small bowl, mash together avocado and lemon juice. Taste and add salt as needed, and set aside or refrigerate until ready to use.
For the Loaded Sweet Potato Fries
Warm small skillet over medium heat. Add bacon and cook until crisp, then transfer to plate and set aside. Transfer rendered bacon grease to small bowl.
In small bowl, combine garlic powder, onion powder, salt, paprika, cumin, cinnamon, and chili powder.
Melt coconut oil in large skillet over medium heat. Add raw sweet potato fries and cook, stirring regularly, until potatoes begin to soften. Add spices to potatoes and stir well to coat. Add more coconut oil or ghee if needed to prevent sticking. Cook until sweet potatoes are easily pierced with a fork, then transfer to serving platter or baking dish.
Return 1 tablespoon rendered bacon grease to small skillet and warm over medium heat. Once hot, crack 2 eggs into skillet and cook until whites are opaque and just beginning to set. Flip, if desired, or leave alone until whites are fully set. Sprinkle salt over eggs and transfer eggs to plate. Repeat with remaining 2 eggs.
Top sweet potato fries with fried eggs, guacamole, chopped bacon, sliced green onions, and a drizzle of ranch dressing. Serve immediately, with additional ranch dressing for dipping.
Notes
- Eggs: Be careful not to overcook the eggs. You want the yolks to be soft enough that they can help create a sort of sauce.
Nutrition Information
Serving Size: 1serving, Calories: 818cal, Protein: 18g, Fat: 69g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 242mg, Sodium: 1545mg, Potassium: 1136mg, Total Carbs: 36g, Fiber: 12g, Sugar: 7g, Net Carbs: 24g, Vitamin A: 17139IU, Vitamin C: 20mg, Calcium: 112mg, Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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Tara saysLots of prep and clean up- but a wonderful brunch for us. Looking forward to the leftovers tomorrow!
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- Megan | 40 Aprons Team says
I’m so happy you enjoyed it, Tara! Thank you for your review!
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- Stephanie says
Absolutely delicious recipe! My 15 month old loved the potatoes (left out the chili powder for his portion). My husband loved all of the combined flavors. The cinnamon is a wonderful touch! Usually I have to adjust recipes a little to our liking. Not this one…10/10! This will definitely be in our rotation! Thank you so much for sharing it!!
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- Jessica | 40 Aprons Team says
So glad the entire family loved them! They are perfect to keep in a meal planning rotation! Thank you for sharing, Stephanie! 🙂
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- Lauren says
What does 1 teaspoon dash of cinnamon mean?
Not sure if it is a dash or a teaspoon or a teaspoon plus a dash 😄
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- Megan | 40 Aprons Team says
Haha thanks for bringing that typo to our attention! It should be just 1 teaspoon cinnamon. 🙂
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- Lauren S says
Thank you for clarifying. They are absolutely delicious.
- Maike says
Greetings from Denmark and thanks for this lovely recipe. I am just at the beginning of another round of Whole30 and this was a great dinner. The boyfriend loved it too!
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- Cheryl Malik says
I’m so glad you guys loved it!
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- Jess says
Super yummy!! absolutely obsessed. thank you!
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- Mandy says
I’m at Day 19 of my first Whole 30 adventure and guessing that I’ve eaten more sweet potatoes in that time than in the last 19 years. First, I had the usual carbphobic fear of starches and second I just plain didn’t know how good they are. One thing I’ve learned is that washing whole sweet potatoes and nuking them for two or three minutes makes them much easier to peel and cut up before proceeding with your recipe. I’m not sure if this particular recipe can beat out the sweet potato-apple-bacon hash we gobbled down a few days ago but we’ll give it a fair trial.
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