Save Pin I started making these loaded sweet potato fries on a weeknight when I had leftover bacon and needed something more exciting than plain fries. The combination of sweet potato with sharp cheddar and ranch sounded odd at first, but one bite proved me wrong. Now they show up at every game night and casual dinner party I host. The waffle cut makes all the difference because the grooves catch the melted cheese and ranch in the best way possible.
The first time I brought these to a potluck, I watched them disappear in under five minutes while the fancy dips sat untouched. My friend kept asking what I did to make them so crispy, and I had to admit it was just following the bake time and flipping once. Sometimes the simplest things become the most requested, and these fries taught me that loaded comfort food never goes out of style.
Ingredients
- Frozen sweet potato waffle fries: The waffle shape is key for holding all the toppings, and using frozen saves you from cutting and ensures even cooking every time.
- Sharp cheddar cheese: Sharp cheddar melts beautifully and adds a bold tang that balances the sweetness of the fries without getting lost under the other flavors.
- Bacon: Crispy crumbled bacon adds a salty, smoky crunch that ties everything together, and I always cook extra because some disappears before it makes it onto the fries.
- Ranch dressing: Creamy ranch cools down the hot fries and adds a tangy richness that makes every bite feel decadent.
- Green onions: Thinly sliced green onions bring a fresh, mild bite that cuts through the richness and adds a pop of color.
- Black pepper and parsley: A little cracked pepper sharpens the flavor, and parsley adds a hint of freshness if you have it on hand.
Instructions
- Prep and Bake the Fries:
- Preheat your oven to 220°C (425°F) and spread the frozen waffle fries in a single layer on a large baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until they turn golden and crispy on the edges.
- Melt the Cheese:
- Pull the fries from the oven and immediately scatter the shredded cheddar evenly over the top. Return the pan to the oven for 2 to 3 minutes, just until the cheese melts and gets gooey.
- Load Them Up:
- Transfer the hot, cheesy fries to a large serving platter and drizzle the ranch dressing all over. Sprinkle with crumbled bacon, green onions, parsley if using, and a few grinds of black pepper, then serve right away while everything is hot and crispy.
Save Pin I remember making these for my sister after a long week, and we sat on the couch with the platter between us, picking at fries until they were gone. She said it tasted like the best parts of a loaded baked potato and french fries had a baby, and I have not been able to think of a better description since. These fries have a way of turning a regular night into something a little more fun.
Customizing Your Toppings
Once you have the base down, you can play with the toppings endlessly. I have added diced tomatoes, pickled jalapeños, and even crumbled blue cheese when I am feeling bold. For a vegetarian version, skip the bacon or use plant-based bits, and the fries still taste incredible. The key is layering flavors and textures so every bite feels different.
Getting the Crispiest Fries
The secret to crispy fries is spacing them out on the baking sheet and resisting the urge to overcrowd. If they overlap, they steam instead of crisp, and you lose that golden crunch. I also learned that a convection setting, if you have it, makes them even crispier by circulating the hot air. Let them cool for just a minute after baking so they firm up before you add the cheese.
Serving and Storing Tips
These fries are best eaten fresh and hot, straight from the oven to the table. Leftovers do not reheat well because the toppings make them soggy, so I always plan to finish the platter in one sitting. If you are serving a crowd, you can bake the fries and cook the bacon ahead, then just assemble and melt the cheese right before serving.
- Keep extra ranch dressing on the side for dipping because someone always wants more.
- If you are making these for a party, double the batch and use two baking sheets so everyone gets enough.
- Leftover bacon crumbles can be stored in the fridge for up to three days and used on salads or scrambled eggs.
Save Pin These loaded sweet potato fries have become my go-to when I want something that feels special but does not require much work. They remind me that the best recipes are often the ones you throw together on a whim and end up making over and over again.
Recipe FAQs
- → How do I make the fries crispy?
Bake the sweet potato waffle fries in a single layer on a hot oven at 220°C (425°F), flipping them halfway through to ensure even crispiness.
- → Can I make this dish vegetarian?
Yes, simply omit the bacon or substitute with vegetarian bacon bits for a meat-free variation.
- → What cheese works best for melting on fries?
Sharp cheddar cheese melts beautifully and adds a rich, tangy flavor that complements the fries.
- → Is it necessary to use ranch dressing?
Ranch dressing adds a creamy, tangy element, but you can experiment with other dressings or sauces to your taste.
- → Can I prepare this dish ahead of time?
For best texture, bake and assemble the fries just before serving to keep them crisp and fresh.