Loaded Sweet Potato Fries

# What You'll Need:

01 - 1.3 lbs frozen sweet potato waffle fries

02 - 1 cup sharp cheddar cheese, shredded

03 - 4 slices cooked bacon, crumbled

04 - 1/4 cup ranch dressing

05 - 2 green onions, sliced thin

06 - 1 tablespoon fresh parsley, chopped (optional)

07 - 1/4 teaspoon freshly ground black pepper

01 - Preheat the oven to 425°F. Arrange sweet potato waffle fries in a single layer on a large baking sheet.

02 - Bake fries for 25 to 30 minutes, flipping halfway through baking, until crisp and golden brown.

03 - Remove fries from the oven and immediately sprinkle shredded cheddar cheese evenly over the top.

04 - Return fries to the oven for 2 to 3 minutes until the cheese has melted.

05 - Transfer hot fries to a large platter and drizzle evenly with ranch dressing.

06 - Sprinkle crumbled bacon, sliced green onions, chopped parsley (if using), and freshly ground black pepper over the fries.

07 - Serve immediately while fries are hot and crispy.

01 -

Sweet potato adds natural sweetness that plays perfectly against salty, tangy toppings.
Everything cooks on one sheet, so cleanup is almost nonexistent.
The waffle shape holds onto every bit of melted cheese and ranch.
It tastes indulgent but sneaks in a vegetable your friends will actually want.

02 -

If you pile the fries too thick, the bottoms stay soggy and nobody wants that.
Add the cheese the second the fries come out, the heat from the fries melts it perfectly without drying it out.
Ranch goes on after the cheese melts, or it'll just slide off into the pan.

03 -

Use parchment paper on the baking sheet for even easier cleanup and better browning.
If your oven runs cool, bump the temp to 230°C (450°F) to get that crisp you're after.
Taste your ranch before drizzling, some brands are thinner and you might need less or more depending on consistency.