Loaded with BBQ tempeh, vegan cheese, and onion: these loaded sweet potato fries are perfect for parties, dinner, or a late-night-snack.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Main Course
Keyword: sweet potatoes
Servings: 4
Equipment
1 air fryer
Ingredients
1package tempehdiced
1cupvegan BBQ sauce
1package of frozen Alexia seasoned sweet potato waffle fries
1 1/2cupsvegan cheddar cheese shreds
1/4red onionthinly sliced
1/4cupfresh cilantrominced
Instructions
Add the diced tempeh and BBQ sauce to a small pot. Stir well, and cook on medium-low heat for 20 minutes, or until the tempeh is tender. Add water to thin the BBQ sauce if necessary.
Pour the frozen sweet potato waffle fries into a large air fryer and cook at 400° for 15 minutes, shaking and tossing halfway through. Cook for up to 5 minutes longer if you'd like them crispier.
Preheat oven to 350°. Transfer the sweet potatoes to a cast iron skillet or a large baking sheet and spread evenly.
Top with the BBQ tempeh, and vegan cheese shreds.
Bake for 10 minutes, or until the vegan cheese has melted.
Serve with a drizzle of the BBQ sauce from the pot the tempeh was in, sliced raw onion, and fresh cilantro.