Sweet potato skin nachos

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 254, total fat 17 G., saturated fats 9 G., proteins 9 G., carbohydrates 16 G., fiber 3 G., cholesterol 43 mg, sodium 358 mg, sugar 3 G.

These nachos replace traditional chips with equally delicious baked potato skins—or, more precisely, sweet potato skins. Their natural sweetness pairs beautifully with a topping of fried, spiced ground beef, fresh radishes, avocado, melty cheese, and a spicy, smoky chipotle sauce. A perfect Mexican appetizer for house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Potato peels

4 medium sweet potatoes
4 tbsp unsalted butter, melted

Toppings

1 teaspoon extra-virgin olive oil
1 raw Mexican chorizo sausage (90-110 g), casing removed
1/2 cup canned refried beans, gently reheated
1 cup grated Pepper Jack cheese (about 110 g)
3 tablespoons chopped black olives
2 green onions, thinly sliced
1/4 cup sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, sliced avocado, and chipotle hot sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, chorizo sausage, baked beans, pepper jack cheese, olives, sour cream, pico de gallo sauce

Cooking the dish according to the recipe:

Preheat oven to 220°C. Bake the sweet potatoes and prepare the skins.
Meanwhile, prepare the chorizo filling.:

Heat olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until golden brown and cooked through, 5-7 minutes. Transfer to a paper towel-lined plate to drain off excess oil.

Collect the potato skins:

Brush the skins on both sides with melted butter and sprinkle with salt and black pepper. Place them skin-side up on a baking sheet. Bake until crisp, 10-15 minutes. Flip the skins over and top with a thin layer of beans, then cheese, chorizo, olives, and green onions. Bake until the cheese is melted, about 5 minutes more. Thin the sour cream with 1-2 tablespoons of water and drizzle with it. Top with pico de gallo, cilantro, radishes, avocado, and hot sauce.

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