Loaded Sweet Potato Nachos
If you have roughly 40 minutes to spend in the kitchen, Loaded Sweet Potato Nachos might be an awesome gluten free recipe to try. This hor d'oeuvre has 754 calories, 38g of protein, and 47g of fat per serving. This recipe serves 6 and costs $3.05 per serving. This recipe is typical of Mexican cuisine. Head to the store and pick up garlic, gouda, sweet potatoes, and a few other things to make it today. 8 people were glad they tried this recipe. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. Try Loaded Sweet Potato Nachos, Incredible Loaded Sweet Potato Nachos, and Super Bowl Snacks: Loaded Baked Potato Potato Chip Nachos for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 1/2 cups, favorite BBQ sauce, plus some for drizzling
Canola oil, for frying
3 chipotles, minced
1 tablespoon minced garlic
2 cups grated smoked Gouda
2 tablespoons grapeseed oil
1 1/2 pounds ground beef
1 onion, diced
3 red jalapenos, sliced
Salt and freshly ground black pepper
1 bunch scallions, sliced
2 large sweet potatoes, thinly sliced on a mandoline
1 tablespoon tomato paste
Equipment:
oven
pot
paper towels
frying pan
broiler
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes.
3. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
4. Add the grapeseed oil to a large saute pan over medium-high heat.
5. Add meat and brown it until almost cooked through, about for 3 to 4 minutes.
6. Add the onion and garlic and cook until softened, about 2 to 3 minutes.
7. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate.
8. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes.
9. Remove from the heat.
To assemble nachos
1. 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.
2. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions.
3. Serve.
Nutrition Information:
covered percent of daily need
