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Zesty Lime Loaded Sweet Potato Fries

These zesty lime loaded sweet potato fries put a healthy spin on the traditional hot chips takeaway night. The hand cut fries are super fresh with just a hint of spice making them the perfect base for lots of different toppings.

You’ll also find this recipe is easily adaptable for the variety of taste buds families often have to juggle at dinner time.


Recipe and images by Elise Clarkson from Pixels and Sunshine for Families Magazine – Gold Coast

How to make Zesty Lime Loaded Sweet Potato Fries


For the fries

  • 1 large sweet potato
  • 1 tablespoon of oil
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of cracked black pepper
  • 1 teaspoon of salt
  • The zest of 1 lime

For the topping

  • ½ cup of grated cheese
  • ¼ cup cherry tomatoes
  • ½ cup of red kidney beans
  • ½ avocado
  • ¼ cup spanish onion
  • 2 tablespoons of sour cream
  • Tomato Salsa
  • 1 spring onion for garnish


  • Chop the sweet potato into fries (approx half a centimetre thick)
  • In a medium sized freezer bag add the oil, half the lime zest, peppers, salt and then add in the sweet potato. Shake and swish around until all the fries are covered well
  • Place the fries onto some baking paper and into a moderate oven for 25-30 minutes
  • While the fries are cooking chop up the cherry tomatoes, onion and avocado
  • Drain and wash the kidney beans
  • When the fries are cooked take them out and put them into a small baking dish
  • Add the cheese on top and back into the oven for 10-15 minutes until the cheese has melted
  • Once the cheese is nice and melted, top with the tomato, beans, onion, avocado and salsa
  • Spoon a generous amount of sour cream on top and finish off with some spring onion slices and the remaining lime zest


The nitty gritty:

  • Takes about 30 minutes to complete recipe
  • Mix up the varieties of sweet potato for a colourful dish
  • Make a topping station and let the family load their own fries

Zesty Lime Loaded Sweet Potato Fries

Try our beef and broccoli slow cooker recipe here.

Photo of author

Janine Mergler

Janine Mergler is a veteran Queensland teacher, graduating from QUT with a BEd majoring in Social Sciences. After many years in the classroom, Janine moved on to academia. She has proudly trained new generations of teachers in her role as a lecturer at Queensland University of Technology Faculty of Education. She has also worked in the Queensland Government as an education specialist, developing education resources and delivering community awareness programs to help families conserve water. Currently she is the owner and editor of Families Magazine, a publication specifically targeted at parents who value a quality education for children.  Janine leads a team of professionals who write about family lifestyle, early childhood, schools and education information and family-friendly events.

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