football sunday sweet potato nachos
Hello from snowy, icy Portland, where we are spending the long weekend snowbound (I use that term lightly - the total amount that’s fallen wouldn’t give a New Englander pause, but out here, even a dusting seems to shut the city down).
I may be in the minority here, but I love snow days. Being cozy inside while watching the world turn into a snow globe outside is one of the best parts of winter (dare I say, one of the only good parts of winter?) and while it impedes my weekend long run routines - not trying to turn into a recurring meme - I’m perfectly content to clean, organize and cook the weekend away.
And, of course, it’s the perfect excuse to watch football. Wild card weekend snowbound? What a treat.
If you’re looking for something to do while stuck in the house, or searching for a football Sunday meal, may I suggest sweet potato nachos? Let me reassure you… I’m not trying to replace real nachos, which in my humble opinion are as close to a perfect food as you can get, and perhaps my favorite food of all time, but sometimes, especially in January, you’d like to veer a little more hearty, nutritious, filling….
The execution is pretty simple. You treat it the way you would sheet pan nachos, just with sliced sweet potatoes as your base. I cut mine thin and roasted them, but if I had a larger air fryer (we are completely out of room in our apartment kitchen, so that will just have to wait), air frying would work too.
Highly recommend clearing off your coffee table, putting a trivet or hot pad down, and setting these down in the pan in front of the game. It’s football Sunday dinner, after all. There are no rules.
SHEET PAN SWEET POTATO NACHOS
Ingredients:
3-4 sweet potatoes
1 lb lean ground beef
Siete taco seasoning
Peppers
Onions
Salsa or pico de gallo
guacamole or avocados (I just mashed a few avocados with salt, lime juice and cilantro)
greek yogurt
Shredded cheese of choice
hot sauce of choice
cilantro
Other toppings of choice: jalapenos, pickled onions, whatever your heart desires!
Instructions:
Preheat oven to 400 degrees. Thinly slice your sweet potatoes and toss them in a small amount of olive oil.
Lay on sheet pan (would recommend putting down a silpat, parchment paper or tinfoil to help with cleanup) and lightly sprinkle with salt. Roast for 30-45 minutes, until tender, flipping halfway through.
Meanwhile, cook your beef with the taco seasoning until done. Drain liquid and set aside.
Chop and slice your peppers and onions and lightly sauté in olive oil until slightly cooked - but still crunchy! Set aside.
When sweet potato is done, top with meat, peppers and onions, cheese and sliced jalapeños. Broil until cheese is melted and toasty.
While broiling, make your avocado smash or guacamole if you’re making your own.
When done, add toppings to your heart’s content - I use greek yogurt instead of sour cream. And enjoy!
