Sweet Potato Chili Nachos

I had a friend share a recipe that was similar to this, but I just knew I HAD to make them into my own version. I hesitated just because the mix didn’t sound the best at first, but you just never know. Oh my word, these are a new favorite dinner in my home! I had made my boys something on the side thinking they would not touch it, and to my surprise they ONLY wanted these nachos. The simple chili, and the pickled onions are a MUST when making these. Let me know what you think once you try them on instagram and tag @livingspunky.

Sweet Potato Chili Nachos

What you need:

Pickled onions

1 red onion, sliced very thinly

1/2 cup apple cider vinegar

1/2 cup filtered water

1 tsp minced garlic

1 Tablespoon pickling seasoning- if you don’t have this option, do a mix of peppercorns, bay leaves, mustard seeds, cloves and salt

Place all in a wide mouth mason jar, shake to combine, and refrigerate at least an hour, longer the better.

You can strain out the seasonings if you want too, I personally just leave it.

For the nachos:

Makes a sheet pan

3 sweet potatoes, sliced thinly, too thin will burn but too thick will take forever to make the “chip” style. I used a mandolin cutter if you have the option- see video for reference on thickness.

Add tallow, or your choice of cold pressed olive oil over the sweet potatoes. I added salt, pepper, garlic powder, and a little bit of chili powder.

Place sweet potatoes on lined cooking sheet.

Bake in oven at 420 degrees Fahrenheit for about 30 minutes, keep an eye. Flip half way.

Simple Chili:

1/2 lb ground beef

1 white onion, chopped

3 TBSP butter

2 TBSP tomato paste

16 oz crushed tomatoes

2 TBSP Dijon Mustard

1 TBSP chili powder

1 tsp garlic powder

salt, pepper

What to do:

In a medium pan, add butter on medium/high heat.

Add onions, and saute for a few minutes.

Add the ground beef, and cook all the way.

Reduce heat, add seasonings, crushed tomatoes, mustard, and tomato paste. Mix together, and low simmer about 10-15 minutes.

This makes a smaller batch. I doubled the chili for anyone that might just want chili or for leftovers.

Add cheddar cheese to the cooked sweet potatoes.

Top with chili.

Add choice of toppings-we added pickled onions, chopped tomatoes, cilantro, and sour cream.

Enjoy! It is messy, and you may need a fork!