Sweet Potato Chili Nachos
A game day favorite, this sweet potato spin on nachos is easily customizable for any crowd. Roasted sweet potato slices form a solid, textured base. Thick beef chili with tomatoes, onions, peppers, and beans forms the filling, while creamy pepper jack cheese forms the top. A balanced combination of sweet and savory, this nacho dish will disappear as quickly as it was made!
Servings 12 servings
Calories 397kcal
Ingredients
For the sweet potatoes
- 3 lb sweet potatoes (2-inch diameter and under)
- 2 tbsp olive oil
- ½ 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 ½ tsp cumin
- 1 ½ 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 ¼-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.
Video
Notes
Use the convection setting on the oven, if possible. The convection setting uses a fan in the oven to move the hot air around. This creates a more even roasting environment for the potatoes.
Using leaner beef means less liquid from the beef. Use what you prefer, but you may need to drain the beef if there is excess liquid. 90% lean beef works well and does not usually need to be drained.
Freshly shredded cheese boosts the flavor of the dish. Shredding the cheese from a block gives a softer and more flavorful cheese.
If you want a browner dish, broil for 1 to 2 minutes. This will cook the cheese on top and achieve a deeper golden-brown look.
Nutrition
Serving: 1serving | Calories: 397kcal
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