sweet potato chili nachos
This may be a super unique way to serve nachos the big game this coming weekend, but I think you’ll love it! Sweet potatoes form the base of the appetizer rather than tortilla chips. With chili and cheese on top, you won’t be missing any of the chips and I can bet you’ll love this even more!
INGREDIENTS
For the sweet potatoes:
– 3 lb sweet potatoes (2-inch diameter and under)
– 2 tbsp olive oil
– 1/2 tsp kosher salt
For the chili:
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 tsp kosher salt
– 1 lb ground beef
– 1 1/2 tsp cumin
– 1 1/2 tbsp chili powder
– 2 tbsp tomato paste
– 1 15-oz can kidney beans, drained and rinsed
– 1 14.5-oz can diced tomatoes with liquid
– 16 oz pepper jack cheese, shredded
INSTRUCTIONS
– Preheat the oven to 425°F. If available, preheat with convection mode.
– Slice the sweet potatoes into 1/4-inch rounds. Place the pieces on two parchment-lined baking sheets and drizzle evenly with olive oil. Sprinkle with kosher salt. Roast in the preheated oven until the potatoes are beginning to brown and tender, switching racks halfway through, 20-25 minutes. Once roasted, remove the potatoes from the oven and set them aside.
– In a 4-quart saucepan, heat the olive oil over medium. Once hot, add the onion, garlic, bell pepper, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the beef. Break into small pieces and cook until the meat is fully browned, 6-8 minutes. If there is excess liquid, drain and discard.
– Add the cumin and chili powder. Stir until they are fragrant, 1 minute, and add the tomato paste. Stir and cook the tomato paste until it is dark and begins to caramelize, 2 minutes.
Add the drained kidney beans and diced tomatoes with their liquid. Stir and bring to a boil, reduce to a simmer, and cook on low for 4-6 minutes.
– Working with half of the potatoes on one sheet pan, push the potatoes together, overlapping some for a tight single layer. Top with half of the prepared chili and half of the shredded cheese.
Layer the remaining potatoes on top, followed by the remaining chili and cheese.
Place the sheet pan in the 425°F oven and bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with desired toppings.
