I love sweet potatoes. I usually just roast them and eat them plain, right out of their skin and enjoy every single bite. I also love nachos. And chips. And salsa. And just about anything I can dip a chip into. You know how some people dream about dessert? I dream about appetizers. Truth.
I saw this recipe the other day and thought I had stumbled upon the secret to world peace. Today I took my own try at them and let me tell you. Make them. And whatever you think you might eat, double it. Because, if you’re anything like me, once you’ve
licked your plate clean finished eating these, you’ll only wish you had more. Seriously, I can not wait to make these for lunch again tomorrow.
I’m going to list what I used, but feel free to add whatever you love on yours – taco meat, black beans, black olives – whatever floats your nacho boat. Rock it out!
1 large sweet potato per person
olive oil in a misto
Pre-heat oven to 400. Peel your sweet potatoes and cut off the ends, discard. Slice the sweet potato into even circles, getting as thin as you can while still being able to cut them evenly (a mandolin will work great for this if you have one.) Spray your pan with olive oil then arrange your sweet potatoes in an even, single layer. Mist evenly with olive oil and bake for 25 minutes, flipping every ten minutes and then once more for the last 5 minutes.
Once sweet potatoes have cooked through, remove from the oven and scootch them all to the center, overlapping them a little bit on the same pan. Top with cheese and onions (if desired) and put back in the oven for about 5 more minutes, just until the cheese is melted. I only wanted a little cheese so this was plenty of time for mine to melt, if you put a lot of cheese on there, it may take a bit longer. Once cheese has melted, remove from oven and transfer to a plate. Top with desired cold toppings and enjoy!