Sweet Potato Irish Nachos (2024)

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Yield: 4 servings

Serving Size: 1 sweet potato with toppings

For the Potatoes:

• ▢ cooking spray
• ▢ 4 medium, about 7 oz each sweet potatoes, skin on
• ▢ 1 tbsp olive oil
• ▢ 1 1/2 tsp paprika
• ▢ pinch cayenne pepper
• ▢ 1 tsp garlic powder
• ▢ Coarse salt and fresh-cracked pepper

For topping:

• ▢ 1/2 bell pepper, sliced thin
• ▢ 1/3 cup sharp shredded cheddar cheese, I used Cabot
• ▢ 1/2 cup Pepper Jack light cheese
• ▢ 1 medium scallion, chopped
• ▢ pickled jalapeño slices
• ▢ 4 tbsp tomato, diced small
• ▢ 1 tbsp chopped cilantro
• ▢ sliced black olives, optional
• ▢ salsa, for dipping

• Heat the oven to 425°F. Lightly spray a baking sheet with oil.

• Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

• In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

• Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

• Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

Last Step:

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