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.
These Whole30 loaded sweet potato fries were born out of a happy accident, like so many other of my very favorite recipes. I got an unexpected urge, purring deep down inside, which wiggled its way up to a twinkle in my eye and…
Wait, are we still talking about Whole30 loaded sweet potato fries? Uh…
This recipe actually started as a side dish during a non-Whole30 week, when we were trying to eat clean to make up for some recent overindulgence. It started as a sweet potato, unpeeled with a few wiry hairs, sitting solo on my counter.
“We should eat this,” I said. “But I am really sick of making sweet potato fries.”
Because, here’s the deal with sweet potato fries: Peel, slice, slice again, soak, drain, towel dry, dust, season, coat, toss, rub, place, bake, turn, swap, pray, remove, notice you baked them one minute too long and are thus black on one side.
Am I right? And while we absolutely love sweet potato fries (or, as I call them on a Whole30: baked sweet potato matchsticks ?), they’re a lot of work. Turning every single fry, hoping that one tray doesn’t overbake while the other tray’s sticks are limp and greasy. They’re worth it when they work, and, let’s face it, they work better with cornstarch and other non-Whole30-approved ingredients, but on a regular basis, I’m a big eh on the sweet potato fry.
So I decided on a method of sweet-potato cooking friendlier to my sanity: diced sweet potato home fries cooked in a cast-iron skillet with plenty of spices. I’d serve them with my best Whole30 ranch dressing and… well, wouldn’t bacon be a good idea?
And if bacon is a good idea, then you couldn’t go wrong with added a little guac. And if you add a little guac, well, you need a fried egg, of course. And if you have a fried egg, you need green onions. And so I if-you-give-a-mouse-a-cookied myself to these Whole30 loaded sweet potato fries, which, I’m not exaggerating, are the best thing ever.
The entire time I was eating them, I was loudly and awkwardly gushing over how insanely delicious they were, claiming them as the best Whole30 recipe I had ever made. Considering my popular (for good reason) Whole30 zuppa toscana recipe, my Whole30 restaurant-style chicken tikka masala, and my Whole30 shrimp and grits, that’s saying a lot.
Whole30 Loaded Sweet Potato Fries
- 5 slices thick bacon Whole30-compliant if on a Whole30, sliced into 1/2 inch slices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 2 medium sweet potatoes , peeled, if desired, and diced
- 2 tablespoons coconut oil or ghee , plus more if necessary
- 4 green onions , sliced
- 4 eggs
- 2 avocados , seeded and peeled
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon salt , to taste
- 1/2 cup Whole30 ranch dressing Link to my dump ranch recipe in notes
- In a small skillet over medium heat, cook the bacon slices until crisp. Remove with a slotted spoon and set aside. Do not drain the grease yet.
- In a small bowl, combine all spices: garlic powder, onion powder, 1/2 teaspoon salt, paprika, cumin, cinnamon, and chili powder. In a large cast-iron skillet over medium heat, melt coconut oil or ghee. Add diced sweet potatoes and cook, stirring regularly, until beginning to soften. Add spices and stir to combine well. Add more coconut oil or ghee if necessary to prevent sticking. Cook until sweet potatoes are easily pierced with a fork.
- Meanwhile, make guacamole. Mash avocado with lemon or lime juice in a bowl. Add salt to taste.
- When sweet potatoes are nearly done, fry your eggs. Pour rendered bacon grease into a bowl. Add about 1 tablespoon back to the small skillet and heat over medium heat. Crack 2 eggs into skillet and cook until whites are opaque and beginning to set. Flip, if desired, or simply cook until all of whites are set. Sprinkle with salt and slide off onto a plate. Repeat with two other eggs. Don’t overcook – you want the yolks to be soft to help create a sauce.
- Plate your dish: spoon sweet potato home fries into the bottom of an individual serving bowl and top with eggs, guacamole, bacon, green onions, and ranch dressing. Serve immediately.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.