Sweet Potato Fries with Chipotle Queso
Spice up your cheese, and your party, when you serve this queso with a kick. Made with chipotles and canned green chiles, this queso pairs beautifully with sweet potatoes, but also makes an incredible topping for nachos and even broccoli.
3 large sweet potatoes (about 2½ pounds), peeled
- 2 tablespoons avocado or grapeseed oil
- 1 teaspoon garlic powder
½ teaspoon onion powder
- 1 teaspoon salt
½ teaspoon ground black pepper
1½ cups whole milk
4 ounces Cabot Cream Cheese, cubed
12 ounces Cabot Vermont Sharp Cheddar cheese, shredded
- 2 tablespoons all-purpose flour
- 2 tablespoons minced chipotles in adobo sauce
- 2 tablespoons chopped canned green chiles
- 1 large garlic clove, grated
½ teaspoon ground cumin
¼ teaspoon salt
For the Fries
For the Queso
PREHEAT oven to 425°F.
PREPARE sweet potatoes: Cut sweet potatoes into approximately ¼-inch matchsticks.
WHISK oil, garlic powder, onion powder, salt, and pepper in a large bowl. Add the sweet potatoes and toss until coated. Divide the sweet potatoes between two large rimmed baking sheets.
BAKE the sweet potatoes, stirring once, until lightly browned and crisp at the ends, 20 to 25 minutes.
PREPARE the queso: Heat milk and cream cheese in a medium saucepan over medium heat until the cream cheese melts (be careful to not let this boil).
TOSS the shredded cheddar cheese with flour in a medium bowl. Whisking constantly, add the floured cheddar cheese to the hot milk mixture, a handful at a time, whisking until smooth and melted before adding another handful.
WHISK in chipotles, green chiles, garlic, cumin, and salt until smooth.
SERVE with the sweet potato fries or as a topping for nachos or broccoli.
- Serving Size
- 1/6 of recipe
- per serving
- 31 grams
- Saturated Fat
- 16 grams
- 85 milligrams
- 29 grams
- 3 grams
- 10 grams
- 19 grams
- 541 milligrams