Your eyes do not deceive you. Those are indeed Sweet Potato Nachos you’re seeing.
No. I’m not crazy. I know it’s not Thanksgiving, and you didn’t miss out on seven months of life, either.
I may or may not have bought a few too many sweet potatoes in preparation for Easter dinner last weekend, so…I present you with this brainchild! A sort of new take on a loaded sweet potato, but one you can enjoy even in the beginning of spring without feeling like autumn leaves and Christmas shopping are bearing down on you!
I love the idea of nachos. I really do. The execution, more often than not, is a big mess. Thin, crispy tortilla chips, piled high with meat, cheese, and veggies, baked up together to form one, cohesive appetizer.
Except usually when you grab a chip…it’s soggy and can’t hold any of the delish toppings, and you end up grabbing your fork. Come onnnnnn. Nachos are meant to be eaten with your hands, people!
So now there are these sturdy guys, ready and waiting for your holiday food craving mouth. Thick-cut sweet potato slices (eat more orange veggies!) slathered with butter, honey pecan cream cheese, topped off with all the marshmallows you want and crunchy brown sugar-cinnamon candied pecans.
Did I mention the marshmallows? Allllllllll the gooey marshmallows.
Best non-soggy nachos ever? Check. Now to master portion control.
Ingredients
- 2 large sweet potatoes, 1/4-1/2 inch slices
- 2 Tablespoons olive oil
- 2 Tablespoons Salted butter, melted
- 2 ounces cream cheese, honey pecan-flavored
- Mini marshmallows
- 1/2 cup pecans
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon honey
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set aside.
- Slice sweet potatoes into 1/4-1/2-inch discs. Place side by side on 1 lined baking sheet and brush with olive oil. Bake for 30-35 minutes, or until easily pierced with a fork.
- Remove from oven and allow to cool 10 minutes. Brush potato slices with melted butter, then spread a small amount of cream cheese on each one. Top with mini marshmallows and return to oven for 5 minutes.
- Combine pecans, brown sugar, cinnamon, and honey in a small bowl, stirring to coat pecans. Place pecans on second lined baking sheet and place in oven for 5-8 minutes, until candied. After removing from oven, immediately use a spatula to peel them up from the foil while they're still hot.
- Top hot nachos with pecans, serve while warm, and enjoy!
What is one ‘holiday’ food you could eat all year long?
Latest posts by Erica Acevedo (see all)
- Vanilla Mint Coffee Creamer - December 24, 2017
- Cranberry Bourbon Cheesecake Bites - December 21, 2017
- Banana Hazelnut Cake Roll - May 23, 2017
- Chocolate Chip Cookie Butter Dip - April 15, 2016
Add Your Comment