Loaded Sweet Potato Nachos Recipes

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

SWEET POTATO NACHOS

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil and set aside.
• Peel sweet potatoes and thinly slice them using a knife or mandoline. If you have time, soak the sweet potatoes in a bowl of water for at least one hour to remove extra surface starch and help them crisp up in the oven. Remove them from the water, pat them dry and place them in a large bowl.
• Sprinkle the sweet potato chips with the corn starch, garlic powder, paprika, chili powder, salt and pepper and toss to coat. Drizzle with the olive oil and toss one more time. Dump the sweet potato chips out onto the prepared baking sheet in an even layer, doing your best not to overlap any so they crisp up.
• Bake in the pre-heated oven for 20 minutes. Carefully remove them from oven and add the black beans, corn and cheese if using. Do not add the cashew queso during this step if you're using it.
• Reduce heat to 350°F and place back in the oven for 7-10 minutes, until cheese is melted and heated through.
• When the nachos are done, remove from oven and top with onion, jalapeno, avocado and tomatoes. Top with cashew queso if using. Garnish the nachos with chopped cilantro and jalapeno lime ranch.

LOADED SWEET POTATO NACHOS

Steps:

• Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
• Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
• Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
• To assemble nachos:
• Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.