Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Fry the frozen sweet potato fries in batches until crispy and golden brown, about 3-5 minutes per batch.
Remove fries from oil and drain on paper towels. Season with salt immediately.
While the fries are frying, cook the crumbled chorizo sausage in a skillet over medium heat until browned and cooked through, about 5-7 minutes.
Drain any excess fat and set aside.
Place the fried sweet potato fries on a serving platter.
Sprinkle the cooked chorizo evenly over the fries.
Top with the shredded cheese blend.
Place the platter under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Remove the fries from the broiler and top with fresh pico de gallo and pickled jalapeños.
Drizzle the hot sauce and BBQ sauce blend over the loaded fries.
Drizzle sour cream over the top
Garnish with fresh chopped cilantro.
Serve immediately while hot and enjoy your loaded sweet potato fries!
Ingredients
Directions
Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Fry the frozen sweet potato fries in batches until crispy and golden brown, about 3-5 minutes per batch.
Remove fries from oil and drain on paper towels. Season with salt immediately.
While the fries are frying, cook the crumbled chorizo sausage in a skillet over medium heat until browned and cooked through, about 5-7 minutes.
Drain any excess fat and set aside.
Place the fried sweet potato fries on a serving platter.
Sprinkle the cooked chorizo evenly over the fries.
Top with the shredded cheese blend.
Place the platter under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Remove the fries from the broiler and top with fresh pico de gallo and pickled jalapeños.
Drizzle the hot sauce and BBQ sauce blend over the loaded fries.
Drizzle sour cream over the top
Garnish with fresh chopped cilantro.
Serve immediately while hot and enjoy your loaded sweet potato fries!