Sweet Potato Nachos w/ Bacon, Green Onions & Chipotle Cheese Sauce
First let me apologize that I didn't post this recipe BEFORE the Super Bowl yesterday.
I didn't know how good it would be!
I had my pinterest eye on this recipe, and decided to try them yesterday for game day snacks.
I made homemade sweet potato chips by baking them in the oven.
Some of them burned and I had to keep an eye on the 3 trays, but it was worth it in the end.
I made a cheese sauce w/ a Mexican cheese blend, mixed with crema and some chipotle pepper.
This platter was devoured in a matter of minutes.
Bookmark it for next football season, or just make them because you want to!
Swimsuit season isn't for another 4 months!
Sweet Potato Nachos w/ Bacon, Green Onions & Chipotle Cheese Sauce: (adapted from Whisk & Brush)
1 large sweet potato, cut into thin slices (use a chef's knife instead of a mandolin, or they will be too thin and they will burn)
1/4 lb. bacon, cut into pieces
2 green onions, sliced thin (I use white and green parts)
1/2 cup of shredded cheese (Monterey Jack, Chihuahua, or Cheddar mix)
pinch of chipotle chili powder
1/4 cup of Mexican crema or sour cream
Preheat oven 425F.
In a large bowl, toss the sweet potato slices w/ olive oil and kosher salt.
Lay out on 3 heavy baking sheets, making sure they are not overlapping.
Cook 10 minutes, then using tongs, turn over for another 10 minutes until crispy.
Lay on a cooling rack so they stay nice and crisp.
Fry the bacon and drain the grease.
Whisk the cheese sauce and place in the microwave or double boiler for 30 seconds, or until a nice creamy sauce forms.
On a platter, layer the chips, along w/ the green onions and bacon, overlapping each layer.
Drizzle with the warm cheese sauce and serve immediately.
Garnish w/ fresh cilantro and enjoy!.