Sweet Potato Chili Cheese Fries

Ingredients:

1/2 cup raw cashews, soaked
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle (optional)
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
1 tablespoon lime juice
salt, to taste
1/2 cup water
1 jalapeno, seeded and minced

1 large sweet potato cut into fries
1 tablespoon coconut oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
a pinch of cayenne
2 cups vegan bean chili
3 tablespoons cilantro
1/2 small red onion, thinly sliced
1 avocado, sliced
pickled jalapenos

In a blender combine all the queso ingredients except for the jalapeno and puree until very smooth, adding more water as needed. Transfer to a bowl and stir in the jalapeno. Set aside.

Toss the sweet potato with the coconut oil and spices. Bake at 400 for about 35 minutes or until crispy and golden.

Meanwhile, heat the chili.

Place the potatoes on the base of a platter and top with the beans and queso. Garnish with cilantro, red onion, avocado, and jalapenos.