Loaded Sweet Potato Fries Recipe

Season and Sear

Pat pork shoulder dry and rub with 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Heat 1 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork on all sides until browned, about 3–4 minutes per side. Remove and set aside.

Braise

Add halved onion to the pot and cook 3–4 minutes until softened. Return pork to the pot, add 1 cup stock, reduce heat to low, cover and braise in the oven at 300°F (150°C) for 2.5–3 hours until pork is fork-tender. Alternatively simmer gently on stovetop, turning occasionally.

Make Mango-Habanero Glaze

While pork cooks (or in final 20 minutes), combine 1 cup mango puree, 1 habanero (stemmed, mince finely), 2 tbs apple cider vinegar, 2 tbs brown sugar and 1 tbs soy sauce in a small saucepan. Simmer over medium-low heat 8–10 minutes, stirring, until slightly thickened. Taste and adjust heat (remove seeds for milder).

Shred and Glaze

When pork is tender, transfer to a cutting board and shred with two forks, discarding excess fat. Return shredded pork to the pot with any cooking juices. Pour most of the mango-habanero glaze over the pork (reserve 2–3 tbs for finishing) and toss to coat. Keep warm.

Preheat oven to 425°F (220°C). Line two sheet pans with parchment or lightly oil.

Toss cut sweet potato fries with 2 tbs cornstarch until lightly coated (this helps crisp). In a large bowl combine 3 tbs olive oil, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper. Add coated fries and toss to evenly coat.

Spread fries in a single layer on prepared pans, leaving space between pieces so they crisp. Bake 20–25 minutes, flipping once at 12–15 minutes, until edges are browned and fries are tender. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

Remove fries from oven and keep warm. If making ahead, reheat at 400°F (200°C) for 6–8 minutes to refresh.

Combine 3 diced roma tomatoes, 0.5 cup finely diced white onion, 0.25 cup chopped cilantro, 1 minced jalapeño and 2 tbs fresh lime juice in a bowl. Season with 0.5 tsp kosher salt, stir and let sit 10–15 minutes to marry flavors. Taste and adjust lime/salt.

In a medium bowl mash 3 avocados with 1 tbs lime juice until slightly chunky. Fold in 0.5 minced jalapeño (optional), 2 tbs chopped cilantro and 0.5 tsp salt. Cover with plastic touching surface and refrigerate until ready to serve.

Whisk together 0.5 cup sour cream, 1 tsp lime zest, 1 tbs lime juice and 0.25 tsp salt. Add up to 1 tbs water to thin to drizzling consistency. Chill until assembly.

Place a large platter or two serving plates of sweet potato fries as the base.

Top fries evenly with a generous layer of mango-habanero pulled pork. Drizzle any remaining glaze over the pork for shine and heat.

Scatter shredded Monterey Jack cheese over the hot fries and pork; the residual heat will melt the cheese. For a more melted result, return to the oven for 2–3 minutes.

Spoon dollops of guacamole and pico de gallo across the platter. Drizzle lime crema over everything in a light zigzag.

Garnish with thinly sliced radishes, thin jalapeño rounds, additional cilantro leaves and lime wedges at the side. Serve immediately while fries are hot and crispy.