| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Canola oil, for frying
- 2 large sweet potatoes, thinly sliced on a mandoline
- Salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1 1/2 pounds ground beef
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 3 chipotles, minced
- 1 1/2 cups, favorite BBQ sauce, plus some for drizzling
- 2 cups grated smoked Gouda
- 3 red jalapenos, sliced
- 1 bunch scallions, sliced
Instructions
- Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
- Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
- Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
- To assemble nachos:
- Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1142 |
| Total Fat | 93 g |
| Saturated Fat | 19 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 31 g |
| Cholesterol | 122 mg |
| Sodium | 1588 mg |
Reviews
I’ve baked the sweet potato chips and cut back on the bbq sauce to be on the healthier side but I’ve gotten a lot of compliments on this recipe. Love the smoked Gouda on this! Thank you Aaron!!
I’ve had good results with this. With the crowd I served this for I wished I held back on the chipotle, but it was well received.
I am sorry but I didnt like this recipe at all, which is rare because I have cooked alot of his recipes and loved them all
Man this recipe rocked. I am making it for todays Super Bowl game as well. Keep it coming bro. You are the man. and congrats on your success.
Excellent……..GAME ON! I made this dish for myself & a few friends who stopped by unexpectedly dropped by. Everyone loved it!! Thanks Aaron,
Where’s the beef? Who cares. Pile on a pound and a half of smoked pulled pork instead. Makes a much better match with sweet potatoes in my opinion. Thanks so much for the idea of using S.P. instead of tortillas – healthier alternative.
Soooo Good I cannot believe how easy it was to make…Keep the dishes coming
I didn’t use the sweet potatos, I used tortilas and the BBQ sauce gave it a wonderful taste. I used the Neely’s BBQ sauce, I will be making this again, this one is a winner!
Aaron’s recipes are always a hit in my house! And this is another one I can’t wait to bring to the table! Keep us salivating at the TV as you always do Aaron!
This was a hit at our house. You control the spiciness and the overall taste by what kind of BBQ sauce you use. I used Sweet Baby Ray’s original. That, combined with the sweet potatoes, was a bit sweeter than I was expecting, but the sweetness was tempered by the tang of the peppers. I have to admit that I tasted a chipotle and wimped out by not adding the jalepenos. That omission was fine with me, but the more daring members of my family would have liked the extra heat. I put a little dollop of sour cream on the side but it really wasn’t needed.