Epic Sweet Potato Fry Nachos
These Loaded Sweet Potato Nacho Fries start with from-scratch, spicy roasted California sweet potato. Piled high with California olives, Real California Jack Cheese and Cotija cheese, chipotle crema, shredded lettuce, pickled red onions and jalapenos, cherry tomatoes, green onions and cilantro, these nacho fries are best eaten with a fork. Serve with a chilled California Chardonnay or Sauvignon Blanc - and a lot of napkins.
Equipment
Ingredients
For the Pickled Red Onions:
- 1 red onion peeled and thinly sliced
- ½ cup juice from jar of pickled jalapenos
For the Chipotle Crema:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chipotle powder
- Pinch salt
For the Baked Sweet Potato Fries:
- 4 large sweet potatoes approximately 2 ¾ pounds
- ⅓ cup + 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- ¼ - ½ teaspoon cayenne pepper to taste
For the Nachos:
- One recipe Baked Sweet Potato Fries
- 2 cups shredded jack cheese
- 1 cup shredded lettuce
- ¼ cup sliced olives
- ¼ cup pickled jalapenos
- ¼ cup thinly sliced green onions
- ¼ cup halved or sliced cherry tomatoes
- ¼ cup chopped cilantro leaves
- 2 tablespoons crumbled Cotija cheese
- Pickled Red Onions
- Chipotle Crema
- Lime wedges
Instructions
Make the Pickled Red Onions.
- Combine the red onion slices and ½ cup of juice from a jar of pickled jalapenos in a small bowl. Press on the onions to make sure they are fully submerged. Cover with plastic and refrigerate for at least 30 minutes, or up to one week.
Make the Chipotle Crema.
- Combine the sour cream, mayo, lime juice, chipotle powder, and salt in a small bowl, whisking well. Cover and refrigerate until ready to use. Can be made 1 week ahead.
Make the fries.
- Preheat the oven to 425°F and place two rimmed baking sheets into the oven while it heats.
- Peel the sweet potatoes and slice lengthwise into ⅓ inch slabs, then slice each slab into ⅓ inch slices, creating “fries.” Place sweet potatoes into a large bowl. Drizzle with ⅓ cup olive oil and sprinkle with smoked paprika, salt, and cayenne pepper. Toss well to coat fries evenly with oil and spices.
- When the oven reaches temperature, remove the pans from the oven and drizzle each with a tablespoon of olive oil, tipping the pan around to evenly coat it with the oil. Carefully divide the coated fries evenly onto the pans, spreading them out in a single layer. Return the pans to the oven and bake for 20 minutes.
- Remove the pans from the oven, flip the fries with a spatula, rotate the pans on the shelves, and bake for an additional 20-25 minutes or until the fries are crisp on the edges.
- Remove fries from the oven, toss gently and combine on one pan. Top fries with the grated cheese and return to the oven to bake for 5 minutes more, or until the cheese is melted. Carefully scoop the fries onto a serving platter and top with lettuce, olives, pickled jalapenos, green onions, cherry tomatoes, cilantro, Cotija, pickled red onions and chipotle crema. Serve immediately with lime wedges.
Nutrition
Serving: 1portionCalories: 397kcalCarbohydrates: 28gProtein: 11gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 45mgSodium: 1254mgPotassium: 540mgFiber: 5gSugar: 7gVitamin A: 17202IUVitamin C: 7mgCalcium: 312mgIron: 2mg
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