This is the third of three recipes that Chef A.j. mentioned I should give a try. For the toppings, I used whatever I happened to have in the kitchen (heavy on the romaine lettuce) and I was extremely pleased with the results. I could easily see this dish becoming a staple in my everyday kitchen because of it’s ease and the response I got from my daughter and husband. I highly recommend giving Chef A.j.’s Sweet Potato Nachos recipe a try.
Now I can’t wait for Chef A.j. to give me another assignment and tell me the next 3 recipes to make from her cookbook Unprocessed. Everything I have made from this book so far has been superb. What a way to go!
Chef A.j.’s Sweet Potato Nachos
1 sweet potato per person (If you use organic sweet potatoes there is no need to peel.)
plus any or all of the following:
Non-fat refried beans
or anything you would normally enjoy on your nachos
Preheat oven to 450 degrees. Cut sweet potato in uniform slices, approximately 1/4″ thick. Place slices on Silpat or nonstick baking sheet (I lined cookie sheets with aluminum foil and lightly sprayed it with PAM). Sprinkle with smoked paprika. Bake for 20 minutes, flip over and bake for another 10-15 minutes until done. These are the “chip” part of your nachos.
Place several sweet potato chips on a plate and fully load them with the remainder of the ingredients. Chef A.j. recommends creating a nacho bar and letting your family or your guests build their own nachos.