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
- 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.
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)