Loaded Sweet Potato Nachos

• Canola oil, for frying
• 2 large sweet potatoes, thinly sliced on a mandoline
• Salt and freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 1/2 pounds ground beef
• 1 onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 3 chipotles, minced
• 1 1/2 cups, favorite BBQ sauce, plus some for drizzling
• 2 cups grated smoked Gouda
• 3 red jalapenos, sliced
• 1 bunch scallions, sliced

1. Preheat the oven to broil.
2. 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.
3. Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes.
4. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste.
5. Set aside.
6. Add the grapeseed oil to a large saute pan over medium-high heat.
7. Add meat and brown it until almost cooked through, about for 3 to 4 minutes.
8. Add the onion and garlic and cook until softened, about 2 to 3 minutes.
9. Add the tomato paste, chipotles, and salt and pepper, to taste.
10. Stir several times to incorporate.
11. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes.
12. Remove from the heat.
13. To assemble nachos:
14. Using 2 oven-proof platters, lay some sweet potato chips on each platter.
15. Top the potatoes with some meat, cheese, and jalapenos.
16. Repeat the layers with the remaining ingredients, except for a handful of jalapenos.
17. Broil until the cheese melts, about 3 to 4 minutes.
18. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions.
19. Serve.

canola oil, sweet potatoes, salt, grapeseed oil, ground beef, onion, garlic, tomato paste, chipotles, favorite bbq sauce, gouda, red jalapenos, scallions

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/loaded-sweet-potato-nachos-recipe.html (may not work)