If I ran a restaurant, these vegan BBQ loaded sweet potato fries would be the showpiece. They’re irresistibly tasty and perfect for sharing. Crisp sweet potato waffle fries are air-fried and then piled with slow-cooked BBQ tempeh, thinly sliced red onion, shredded vegan cheddar, extra BBQ sauce, and a sprinkle of fresh cilantro. The waffle cut is ideal because its ridges hold sauce and toppings so well. Serve them as a party appetizer, a late-night snack, or a comforting main course—you’ll find yourself making this again and again.
I love sweet potatoes for their versatility, flavor, and nutrition. They make outstanding waffle fries—sweet and savory at the same time—which makes this dish one of my favorite comfort-food recipes.
The Main Ingredients
Sweet Potato Waffle Fries: You can cut your own waffle fries with a mandolin waffle cutter, rotating the sweet potato as you slice to get the signature lattice shape. For convenience, most grocery stores sell frozen pre-cut sweet potato waffle fries. I recommend Alexia Seasoned Waffle Cut Fries; they’re affordable and their seasoning—garlic, onion, and chili powder—adds extra flavor to this dish.
BBQ Tempeh: Tempeh slow-cooked in BBQ sauce becomes tender and flavorful with a hearty texture that’s excellent on these fries. Tempeh is a fermented soybean product that soaks up marinades well and pairs beautifully with tangy-sweet BBQ sauce.
Vegan cheddar cheese: Use your favorite brand of vegan cheddar shreds. A tip from a fellow vegan chef: lightly spray the shreds with avocado or other neutral oil before baking to help them melt more smoothly.
How to Air Fry Sweet Potato Fries
Air frying yields the best texture for sweet potato fries—crispy exterior and tender interior—while using equal or less oil than baking.
Air fry frozen sweet potato fries at 400°F for 15 minutes, shaking halfway through. If you want extra crispness, shake and cook for an additional 5 minutes.
Air fry freshly cut sweet potato fries at 375°F for 15 minutes, shaking halfway through. For crispier fries, cook 3 extra minutes.
If using frozen fries, place them directly in the air fryer and separate any pieces stuck together. If you cut them fresh, toss the fries with 1–2 teaspoons of oil and a pinch of salt before cooking.
Healthy-ish Comfort
These BBQ loaded sweet potato fries are a more nutritious take on traditional deep-fried nacho fries. Sweet potatoes provide beta-carotene (vitamin A), vitamin C, potassium, vitamin B6, and calcium. Tempeh adds plant-based protein and fiber. Using an air fryer or oven reduces overall oil compared to deep-frying. Vegan cheese brings creaminess without dairy-related cholesterol concerns.
I’m Craving Loaded Sweet Potato Fries Right Now!
Writing about this dish always makes me want to make it immediately. Keep a stocked freezer with sweet potato waffle fries, a package of tempeh, BBQ sauce, and shredded vegan cheese so you can pull this together any time cravings strike.
Acceptable Swaps
This recipe is flexible. If you don’t have tempeh or other ingredients, try these swaps:
Tempeh alternatives: Oyster mushrooms are a fantastic substitute—meaty and flavorful when cooked with BBQ sauce. You could also use a vegan ground meat substitute (Beyond Meat, Gardein) or seasoned black beans, though beans are starchier and pair differently with the fries.
Vegan cheese: If you prefer not to use shredded vegan cheese, try a creamy vegan cheese sauce, guacamole, sliced avocado, or vegan sour cream for richness and tang.
Other swaps and additions: Swap cilantro for chopped parsley if you don’t like cilantro. Use white or green onions instead of red onion. To make it spicy, add hot sauce, jalapeño slices, or mix chipotle into your BBQ sauce.
Here are some more party perfect vegan recipes
- Loaded Meaty Nachos
- Vegan Fish Tacos
- Brilliant Beet Black Bean Dip
- Vegan Crab Cakes
Vegan BBQ Loaded Sweet Potato Fries
Equipment
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1 air fryer
Ingredients
- 1 package tempeh, diced
- 1 cup vegan BBQ sauce
- 1 package Alexia seasoned sweet potato waffle fries
- 1 1/2 cups vegan cheddar cheese shreds
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, minced
Instructions
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Add the diced tempeh and BBQ sauce to a small pot. Stir and simmer over medium-low heat for about 20 minutes, until the tempeh is tender. Add a splash of water to thin the sauce if needed.
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Place the frozen sweet potato waffle fries in a large air fryer basket and cook at 400°F for 15 minutes, shaking and tossing halfway through. Cook up to 5 minutes longer if you prefer extra crispiness.
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Preheat the oven to 350°F. Transfer the cooked fries to a cast-iron skillet or a large baking sheet and spread them in an even layer.
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Top the fries with the BBQ tempeh and sprinkle with vegan cheese shreds.
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Bake for about 10 minutes, until the vegan cheese has melted and everything is heated through.
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Serve immediately with a drizzle of any reserved BBQ sauce, sliced raw onion, and chopped cilantro.
Notes
- Wait to drizzle additional BBQ sauce until just before serving to prevent soggy fries. If you know some portions will be saved for later, skip the extra sauce on those so they reheat better.
- To reheat leftovers: warm in the oven at 350°F for about 10 minutes, or in the air fryer at 350°F for about 6 minutes, until the vegan cheese remelts and the fries crisp back up.
Nutrition
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