Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Looking for a fun twist on regular fries? These chicken sweet potato fries have become a regular at our dinner table, and for good reason. They’re just the right mix of crispy and tender, plus they’re a bit healthier than regular fries. My kids actually get excited when they see these on their plates – and trust me, that’s saying something!
I started making these when I was trying to find new ways to use sweet potatoes beyond the usual holiday casserole. Now they’re our go-to side dish for busy weeknights. They’re simple enough to throw together while I’m helping with homework, and they pair well with pretty much anything. Plus, the chicken seasoning adds just enough flavor to make them interesting without being too much for picky eaters.
Whether you’re looking for a new side dish or just want to try something different with sweet potatoes, these fries might be exactly what you need. They’re easy, tasty, and (bonus!) they usually don’t leave many leftovers to deal with.
Why You’ll Love This Loaded Buffalo Chicken Sweet Potato Fries
- Quick weeknight dinner – Ready in under an hour with minimal prep work – perfect for those busy evenings when you want something tasty but don’t have hours to spend in the kitchen.
- Semi-homemade convenience – Using frozen sweet potato fries as the base means less prep work and consistent results every time you make this dish.
- Crowd-pleasing fusion – This recipe combines the popular flavors of buffalo wings with the sweetness of sweet potato fries – it’s like having your favorite bar food with a healthier twist.
- Customizable toppings – You can easily adjust the heat level, switch up the cheese type, or add extra toppings to make it exactly how you like it.
What Kind of Sweet Potato Fries Should I Use?
While this recipe calls for frozen sweet potato fries, you’ve got several options at the grocery store that’ll work great. Most major brands like Alexia, Ore-Ida, or store brands will do the job nicely – just look for ones labeled “extra crispy” or “restaurant style” since they tend to hold up better under toppings. If you’re feeling ambitious, you can even make your own from fresh sweet potatoes, though you’ll want to cut them into thin, even strips and toss them with a bit of cornstarch before baking to help them crisp up. Just make sure whatever fries you choose are plain or simply seasoned with salt, since we’re adding our own flavors with the buffalo sauce and cheese.
Options for Substitutions
This easy loaded fries recipe is super adaptable – here’s how you can switch things up:
- Sweet potato fries: If you can’t find frozen sweet potato fries, regular frozen french fries work great too. You can also use tater tots or even homemade sweet potato fries (just cut into strips, toss with oil, and bake at 425°F for about 25 minutes).
- Chicken breast: Feel free to swap the chicken breast with rotisserie chicken, leftover turkey, or even shredded chicken thighs. For a vegetarian version, try using chickpeas or black beans instead.
- Buffalo sauce: Not a fan of buffalo sauce? Try BBQ sauce, teriyaki sauce, or even plain hot sauce mixed with melted butter. Each will give you a different but tasty twist.
- Cheese: Any melting cheese works here – try pepper jack for extra heat, or a Mexican cheese blend. If you’re dairy-free, there are several vegan cheese options that melt well.
- Ranch dressing: Blue cheese dressing makes a great substitute, or try chipotle mayo for a smoky kick. For a lighter option, Greek yogurt mixed with ranch seasoning works too.
Watch Out for These Mistakes While Cooking
The biggest challenge when making loaded sweet potato fries is ending up with soggy fries that can’t support the toppings – combat this by spreading them in a single layer on the baking sheet and never overcrowding the pan. A common error is adding the cheese too early, which can make the fries underneath lose their crispiness – instead, wait until the last 2-3 minutes of baking to sprinkle it on. When it comes to the chicken, cutting the pieces too large will lead to uneven cooking and dry meat – aim for bite-sized cubes about 1-inch in size and cook them just until they reach 165°F. For the best flavor balance, toss the chicken in the buffalo sauce while it’s still hot, allowing it to absorb more of the spicy goodness before topping your fries.
What to Serve With Buffalo Chicken Sweet Potato Fries?
Since these loaded sweet potato fries are already packed with protein and bold flavors, they pair really well with cooling, fresh sides that balance out the heat from the buffalo sauce. A crisp celery and carrot stick platter with extra ranch or blue cheese dressing is perfect for snacking and helps cool things down. If you want to add some greens, a simple side salad with cucumber and cherry tomatoes dressed in light vinaigrette works great. For bigger appetites, you could serve these fries alongside some creamy coleslaw or a corn and black bean salad that brings a nice southwestern twist to the meal.
Storage Instructions
Keep Fresh: These loaded sweet potato fries are best enjoyed right away while the fries are crispy and the cheese is melty. If you have leftovers, place them in an airtight container in the fridge for up to 2 days. Just keep in mind that the fries won’t stay as crispy once stored.
Prep Ahead: Want to save some time? You can cook and dice the chicken up to 2 days ahead. Store it in the fridge in an airtight container, then just heat it up with the buffalo sauce when you’re ready to make your loaded fries.
Warm Up: To bring leftover loaded fries back to life, spread them on a baking sheet and pop them in the oven at 375°F for about 8-10 minutes. The microwave works too, but the fries won’t get crispy again. A quick zap for 1-2 minutes will do the trick if you’re in a hurry!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 100-110 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
- 1 package frozen sweet potato fries (19 ounces)
- 1 tablespoon cooking oil
- 1/2 pound chicken breast (or 2 breasts, diced)
- 1/3 cup buffalo hot wing sauce
- 1 cup shredded cheese (choose from cheddar, mozzarella, or blue)
- 2 green onions, chopped
- 1/4 cup ranch dressing
Step 1: Prepare and Bake Sweet Potato Fries
Preheat your oven to 425 degrees Fahrenheit.
Arrange the sweet potato fries in a single layer on a baking sheet.
Bake them for 20-25 minutes, or until they are crispy.
This will serve as the base for your dish.
Step 2: Cook the Buffalo Chicken
While the fries are baking, heat a skillet over medium heat and add some oil.
Once the oil is hot, add cubed chicken breast to the skillet.
Cook the chicken until no longer pink and golden brown, which should take about 7-8 minutes.
Pour your preferred buffalo sauce over the chicken and cook for an additional minute to coat the chicken evenly.
Step 3: Assemble the Buffalo Chicken Sweet Potato Fries
Once the sweet potato fries are done baking, carefully remove them from the oven.
Top the fries with the prepared buffalo chicken.
Sprinkle your choice of cheese over the top to add a melty, flavorful layer to the dish.
Step 4: Melt the Cheese
Return the baking sheet to the oven and cook for an additional 2-3 minutes, or until the cheese is fully melted and bubbly.
Keep a close watch to avoid overcooking at this stage.
Step 5: Garnish and Serve
Take the baking sheet out of the oven and finish by topping your dish with freshly chopped green onions.
Drizzle ranch dressing over everything to add a creamy cooling contrast to the spicy buffalo flavor.
Serve the buffalo chicken sweet potato fries immediately and enjoy!