If you’re looking for a quick, easy weeknight dinner, this isn’t it. But if you’re looking for a time-consuming, frustrating meal that you can slave over for hours, welcome. The payoff is that, if you’re like me, you will end up admirably gazing at your little plate of love with a camera in one hand and a tissue in the other wiping your tears because you are just so, so proud. Nachos can do that to you.
This idea came to me one pleasant afternoon while I was cooking up some sweet potato fries as an afternoon snack. As soon as I saw them on the plate, my first thought was: oh my god, these would be so good as nachos. And thus these loaded sweet potato nachos were born. The best part is that it’s one of the first ideas coming from my very own brain and not someone else’s blog that I managed to avoid burning, spilling, or otherwise mutilating in the process. Hurray!
Even more, they’re absolutely delicious, super filling, and colorful as heck.
Oh how I wish you guys could taste these. The creamy pepper ‘cheese’ sauce that might as well be slathered on chips at a baseball game, the delightfully tender potatoes, the combination of savory toppings (everyone knows that black olives are the best topping on anything, ever). A perfect summertime indulgence.
What made these so time-consuming was the process of individually slicing the potatoes with a mandolin and then baking about ten batches of the thinly layered sheets separately since my oven is not the size of a large gymnasium, as would be required. But if you are making this for a smaller crowd, or heck, just for yourself, it would be much quicker. Either way, they will be more than worth it. I promise.
Loaded Sweet Potato Nachos
A healthy, colorful, indulgent alternative to traditional nachos.
For the chips:
- 4-5 medium large sweet potatoes
- Olive oil
For the sauce*:
- 1 c peeled and cubed white potato
- 1/2 c peeled and cubed carrot
- 1/4 c sunflower or other neutral oil
- 1/4 c nut milk
- 2 tsp lemon juice
- 6 pickled banana pepper slices
- 3 tbsp pickling liquid from peppers
- 1 tbsp tomato paste
- 1 1/2 tsp tapioca flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp salt
For the toppings:
- Can of black beans
- Can of sliced black olives
- 2 tomatoes, diced
- Red onion, diced
- Avocado, diced
- Cilantro, for serving
- Squeeze of lime juice, for serving
- Preheat oven to 450 degrees.
- Using a mandoline, on the thinnest setting, slice all the sweet potatoes into even rounds.**
- Toss with olive oil (enough to coat lightly) and salt.
- Line a baking sheet (or 2) with parchment paper and spread potato slices in one layer, avoiding too much overlap.
- Bake for 15-20 minutes, flipping halfway through. This may need to be done in batches, depending on how much you are making.
- Remove from oven and let sit for 10 minutes.
- While potatoes are baking, start the cheese sauce. Boil the cubed potatoes and carrots for about 10 minutes; do not overcook.
- Drain and add to high-speed blender along with all other sauce ingredients.
- Blend until completely smooth. Set aside.
- Assemble cooled sweet potato chips on a plate, drizzle (or drench) with cheesy sauce, and pile on desired toppings. Enjoy!
*Adapted from hotforfoodblog.
**This may be done using a knife, slicing as thin and evenly as possible.