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.
So delicious.
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.
Fries.
Shredded Pork.
Cheese.
Pico.
DO NOT settle for just one layer.
More fries.
More pork.
More cheese.
More pico.
And finally, the cilantro lime crema!
In all it’s glory.
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time | Passive Time |
| 6 hours | 6 hours |
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Layers of shredded pork, melted cheese, zesty pico de gallo, and creamy cilantro lime crema elevate sweet potato fries to a whole new level.
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- 2 lbs pork loin Refrigerate leftover shredded pork.
- 3 cups chicken broth
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 3 roma tomatoes
- 1/4 cup diced red onion
- 2 jalapeños
- 1 lime
- 1/4 cup chopped cilantro
- 1 tsp kosher salt
- 1 tsp granulated garlic
- 15 oz Mexican crema
- 2 limes
- 1/4 cup chopped cilantro
- 1 tsp kosher salt
- 20 oz sweet potato fries
- 1 cup shredded cheese
- Place the pork, chicken broth, salt, and pepper in a crock pot and set to low for 6-8 hours or until the pork easily shreds.
- Dice the tomatoes and jalapeño. Mix with the diced onions, cilantro, juice of half of the lime, salt, and granulated garlic. Set aside.
- Juice the two limes into the crema. Stir in the cilantro and salt to taste.
- Bake the fries according to the instructions on the label.
- Layer the fries, pork, shredded cheese, and pico. Repeat as desired and top with the crema.
Substitute rotisserie chicken for shredded pork for a quicker preparation.
