GF GIRL NEXT DOOR: Loaded Skillet Sweet Potato Nachos
Whether you actually watch football or just tag along for the food, you won’t be able to resist these Loaded Skillet Sweet Potato Nachos. For the record, I actually love to watch football, but I’m just as serious about my game day food as I am about my fantasy draft. Side note: This was my first year doing a fantasy draft, and my girl Tori hooked me up and gave me some great pointers!
Nachos are a staple of game day munchies, however you don’t always feel the best after eating a whole dish of nachos. Simply by substituting corn chips for homemade baked sweet potato chips, you can enjoy more nachos without feeling guilty.
Loaded Skillet Sweet Potato Nachos
- 2 large sweet potatoes
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon chipotle chili pepper
- 2-3 tablespoons olive oil
- 1 cup corn
- 1 cup cooked black beans
- 1/2 cup sliced black olives
- sour cream
- guacamole (quick guac = 2 avocados fork mashed with lime juice and salt)
I made my own homemade baked sweet potato chips in the oven. Super simple. Pre-heat your oven to 400 degrees. Use a mandolin slicer if you have one or a very sharp knife (be careful!) and thinly slice your sweet potatoes. It may look like you have a lot, but the slices will shrink in the oven. Lay the slices on a cookie sheet (if you have drying racks, the slices will cook quicker and more evenly if you put them on top as the picture below). Sprinkle the slices with olive oil then garlic powder, salt, chipotle chili powder. Pop in the oven for 25 minutes, then broil on 500 for 1 minute.
NOW IT’S TIME TO LAYER.
It’s not necessary, but I lined my skillet with tin foil so the cheese wouldn’t stick. You don’t have to do this, but it makes for easier clean up.
Layer of sweet potato chips
Layer of cheese
Layer of sweet potato chips
Layer of cheese, black beans, corn, and olives.
Pop the skillet into the oven on 375 degrees for 15-20 minutes. The cheese will melt and the other ingredients will bake nicely on top.
Take out: drizzle with your favorite sour cream and top with fresh guacamole.
Side note: Daisy now sells sour cream in a squeeze bottle which makes drizzling sour cream on so much easier, and prettier than just a big blob.
ABOUT THE AUTHOR: DELIA MOONEY
I am the Editor and Founder of the lifestyle and food blog “Hey, What’s the Dealio?” My blog is all about my love of food, working out, living a healthy life, spending time with family and friends, and getting the most out of every day. It’s about celebrating old family traditions and creating new ones that I can pass on. It’s about mixing the simple with the complicated and the savory with the sweet. In Fall 2013, I was diagnosed with celiac disease, so my blog includes a variety of gluten free and paleo recipes. I’m here to prove that gluten free and healthy recipes don’t have to be taste free. This blog is about me trying and creating recipes I love for the people I love. I associate family and friends with food and I associate food with happiness.
Read more about and from the author: Delia’s WiLab Profile