Loaded Sweet Potato Nachos

• Canola oil, for frying
• 2 large, sweet potatoes, thinly sliced on a mandolin.
• Salt and freshly ground black pepper
• 2 tablespoons grape seed oil
• 1½ lbs. ground beef
• 1 onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 3 chipotles, minced
• 1½ cups, favorite BBQ sauce, plus some for topping
• 2 cups grated smoked Gouda
• 3 red jalapenos, sliced
• 1 bunch scallions, sliced

Directions:

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°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 grape seed oil to a large sauté pan over medium-high heat. Add meat and brown it until almost cooked through, about 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, stirring several times 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 few jalapenos. Broil until 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 onions.