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Sweet Potato Nachos

January 26, 2013

Raise your hand if you don’t like nachos…. anyone? anyone? Bueller?

Didn’t think so.

Many a night in our kitchen the conversation goes something like this..
“What do you want for dinner?”
“I don’t know, I really don’t want to think about it”

Pile stuff on chips, or in taco shells, consume – you really can’t go wrong.


But every once in a while it’s fun to kick it up a notch. In this case, I decided to try substituting baked sweet potato chips for regular corn chips. While a bit more time consuming, it was well worth the experiment – and it’s gotta be healthier… right? Baked? Not processed? I’m gonna go with it.


So whether its for your upcoming Super Bowl party, or your next night of letting the Mexican craving take over, I recommend giving this experiment a shot. Meanwhile, I am going to go make myself another batch….

sweet potato nachos


Servings: 2
Time: 1 hour, approx 15 minutes active

2 large sweet potatoes, washed
2 Tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp kosher salt
1 can black beans, drained & rinsed
1 jalapeno, seeded, chopped (optional)
1 cup shredded mozzarella
1 cup crumbled queso fresco
1 small bunch cilantro, chopped
2 limes, quartered
Green salsa (recommended)

Preheat oven to 375. Set a mandolin to 1/8 inch and carefully slice the sweet potatoes into discs (if you do not have a mandolin, slice the potato thin as you can manage). In a medium bowl, toss the sweet potato discs, olive oil, garlic powder, paprika and salt. Line a large baking sheet with parchment paper and set a cooling rack on top (to elevate the discs and allow them to cook from both sides). Lay the sweet potato discs out on the cooling rack in a single layer. Bake for approximately 20 minutes, then turn the chips over. Bake for approximately another 20 minutes or until the chips are beginning to brown. Remove the individual chips as they brown, allowing any not yet browned to continue cooking. Place finished chips on a paper towel, they will crisp as they cool. (Chips can be made up to 2 days ahead. Allow to cool completely before storing in an airtight container)

Once all chips are finished, remove the cooling rack from the baking sheet (remember, its hot!), and lay the chips out in an overlapping pile on the parchment paper. Top chips with black beans, jalapeno and both cheeses. Turn the oven to broil, and return the baking sheet to the oven. Leave the oven door ajar and watch your nachos closely, they will cook quickly. As soon as the cheese is bubbling and melted remove from the oven. Top with cilantro, a squeeze of fresh lime and green salsa.


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