Loaded Sweet Potato Fries
Introducing my loaded sweet potato fries with pulled pork, homemade pico, and cilantro lime crema.
Better. Than. Nachos.
I threw this together one night when I was craving Park Burger’s “The Works” fries (pro tip: order them with sweet potato fries instead of regular fries) and I may or may not have made them 4 more times this week.
First, you’ll want to make your pork. I always have some kind of cooked, lean meat on hand to heat for quick meals. And, thanks to the crock pot, making them is a breeze. I opt for the simple seasoning so it can go with any kind of sauce (bbq sauce, chimichuri, brown mustard…) and we don’t get tired of eating the same thing multiple days in a row.
For a simple shredded pork, toss a pork loin into the crock pot with some salt, pepper, and chicken broth. Set to low for 6-8 hours, until it shreds easily & you’re good to go.
Next, homemade pico de gallo. Totally worth the extra effort, I promise.
Dice up a few roma tomatoes, some red onion, a jalapeño (or two), & cilantro and mix with some salt, garlic powder, lime juice, and cilantro.
Now, you could go full throttle with your over achieving and make your own sweet potato fries but I just grab a bag of frozen fries- I favor the Alexia Foods ones. Bake until nice & crispy. (& if you’re anything like me, leave them in for a few extra minutes to get a slight char on them)
While the fries bake, alleviate your guilt of using frozen fries by whipping up some cilantro lime crema. Mix 1/4c of chopped cilantro, a little salt, and the juice of 2 limes with 15oz of Mexican crema.
Before we get to layering, can we talk about Tillamook’s new shredded cheeses?! The shreds are huge and make all the difference.
Alrighty, let’s bring it all together.
DO NOT settle for just one layer.
And finally, the cilantro lime crema!
In all it’s glory.