Epic Sweet Potato Fry Nachos
There are few snacks that I love more than nachos! And few snacks that I love more than sweet potato fries! With these Epic Sweet Potato Fry Nachos, they are joined in sweet sweet harmony, fulfilling my wildest snacking dreams. They are spicy, they are cheesy, they are fully loaded with everything delicious. And they make the absolute perfect Game Day snack for the Super Bowl or whatever sportsball (or entertaining commercials) you’re watching!
Jump to RecipeFor this recipe I’m partnering with my friends at California Grown and Visit California. We’ve put together a fantastic Ebook of Game Day Snacks, plus they are hosting a giveaway. They want to see how you pre-game California-style! Post your creations on Instagram from now until Super Bowl for a chance to win a California Prize Pack. Be sure to use the hashtags #CAGrown #VisitCalifornia #CAPregame when you post! Learn more by heading to Visit California’s website. Now on to the recipe.
How to Make Sweet Potato Fry Nachos
The best sweet potato fry nachos start with California Grown sweet potatoes, naturally. DYK that sweetpotato is technically one word? But most people know them as two so that’s how we’ll carry on here. California sweet potatoes grow very well in the San Juaquin Valley in the central part of the state, where the both the climate and soil conditions are ideal. Happily they are a year-round crop so we can indulge in these nacho fries any time we want! I love to support California farmers and farmworkers, so I’m sure to look for and ask for California Grown produce when I shop.
Making sweet potato nacho fries is a relatively simple affair. Piled high with California olives, Real California Jack Cheese and Cotija cheese, chipotle crema, shredded lettuce, pickled red onions and jalapenos, cherry tomatoes, green onions and cilantro, these nacho fries are best eaten with a fork. Serve with a chilled California Chardonnay or Sauvignon Blanc – and a lot of napkins.
Ingredients:
For the Pickled Red Onions: This is a super fast way to make pickled onions, using the juice from a jar of pickled jalapenos.
- 1 red onion, peeled and thinly sliced
- ½ cup juice from jar of pickled jalapenos
For the Chipotle Crema:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chipotle powder
- Pinch salt
For the Baked Sweet Potato Fries:
- 4 large sweet potatoes, approximately 2 ¾ pounds
- ⅓ cup + 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- ¼ – ½ teaspoon cayenne pepper, to taste
For the Sweet Potato Fry Nachos:
- One recipe baked Sweet Potato Fries
- 2 cups shredded jack cheese
- 1 cup shredded lettuce
- ¼ cup each sliced olives, pickled jalapenos, thinly sliced green onions, halved or sliced cherry tomatoes, chopped cilantro leaves
- 2 tablespoons crumbled Cotija cheese
- Pickled Red Onions
- Chipotle Crema
- Lime wedges
Directions:
Make the Pickled Red Onions. Combine the red onion slices and ½ cup of juice from a jar of pickled jalapenos in a small bowl. Press on the onions to make sure they are fully submerged. Cover with plastic and refrigerate for at least 30 minutes, or up to one week.
Make the Chipotle Crema. Combine the sour cream, mayo, lime juice, chipotle powder, and salt in a small bowl, whisking well. Cover and refrigerate until ready to use. Can be made 1 week ahead.
Make the fries. Preheat the oven to 425°F and place two rimmed baking sheets into the oven while it heats.
Peel the sweet potatoes and slice lengthwise into ⅓ inch slabs, then slice each slab into ⅓ inch slices, creating “fries.” Place sweet potatoes into a large bowl. Drizzle with ⅓ cup olive oil and sprinkle with smoked paprika, salt, and cayenne pepper. Toss well to coat fries evenly with oil and spices.
When the oven reaches temperature, remove the pans from the oven and drizzle each with a tablespoon of olive oil, tipping the pan around to evenly coat it with the oil. Carefully divide the coated fries evenly onto the pans, spreading them out in a single layer. Return the pans to the oven and bake for 20 minutes.
Remove the pans from the oven, flip the fries with a spatula, rotate the pans on the shelves, and bake for an additional 20-25 minutes or until the fries are crisp on the edges.
Remove fries from the oven, toss gently and combine on one pan. Top fries with the grated cheese and return to the oven to bake for 5 minutes more, or until the cheese is melted. Carefully scoop the fries onto a serving platter and top with lettuce, olives, pickled jalapenos, green onions, cherry tomatoes, cilantro, Cotija, pickled red onions and chipotle crema. Serve immediately with lime wedges.
Here are a few more game day snack ideas for the Super Bowl!
Hummus with Spiced Ground Lamb
You’ll love this easy recipe for hummus with ground lamb. The lamb, fragrant with cumin, coriander, cinnamon, and sumac, has such wonderful, warm flavors. It perfectly compliments the smooth, garlicy hummus. Traditionally found in the Middle East, this comforting dish makes an excellent appetizer or light meal.
Easy + Delicious Roasted Honey Nuts
These nuts are incredibly easy to make (and incredibly easy to eat). I used a combination of 5 different nuts – whole almonds, pecan halves, walnut halves, pistachios, and pepitas (or pumpkin seeds, shelled obviously). But you can use whatever nuts you like. I’m particularly fond of this combination because all of these nuts are California grown and I try to support California farmers whenever I can. Make sure that whatever nuts you choose are raw and unsalted.
Roasted Mushrooms on Polenta Rounds
If you’ve never before tried roasting mushrooms in the oven, they are divine. They cook quickly, and are easily flavored with whatever else you toss onto the roasting pan (think garlic, herbs and wine). This appetizer comes together quickly, and tastes earthy, flavorful and delicious. Serve warm or at room temperature.
Radish, Cucumber, & Avocado Salsa
If I could take a bite of Mexico, I imagine it would taste much like the salsa I made today–fresh with an earthy undertone, bright with lime, and hotter than heck. (Ok…it wasn’t that hot, but the Serrano chiles I added did pack a punch.) This Radish, Cucumber, and Avocado Salsa was so good, I had a hard time not eating it all out of the bowl with a spoon. It’s perfect served with chips, but also makes a fantastic accompaniment to grilled chicken, steak or fish.
The Best Recipe for Gluten Free Chocolate Chip Cookies
I’d be remiss if I didn’t include at least one dessert recipe in this line up. These are the absolute perfect gluten free chocolate chip cookies. Thick and chewy and deeply rich with two kinds of chocolate chips (both dark & milk chocolate), they are meant for dunking in a glass of ice cold milk. Everyone loves this classic!
Smoky Whisky Sour Cocktail
This Smoky Whisky Sour cocktail hits all the right notes; it’s flavorful and bright, with a hint of sultry from the double hit of rosemary and Laphroaig. We enjoy them all winter long. The “smoky” flavor of this cocktail comes from the super peaty Laphroaig, and let me tell you, a little dab will do you. On its own, many would consider it an acquired taste, but when you add a few drops to this cocktail, it imbues it with a cozy warmth that’s just like your favorite flannel shirt.
Instant Pot BBQ Pulled Chicken Sandwiches
These sandwiches come together in minutes but tastes like it simmered for hours, thanks to the Instant Pot. Make the California Prune BBQ Sauce ahead of time (it keeps for up to a month in the fridge) and you’ll have dinner on the table in less than 30 minutes! See notes for instructions on how to prepare the chicken in a slow cooker.
So there you have it – don’t forget to show us how you pre-game California-style! And if you’re into cheeseboards (who isn’t??) be sure to check out my friend Sarah from The Delicious Life’s Game Day Super Board for inspiration! Post YOUR creations on Instagram from now until Super Bowl for a chance to win a California Prize Pack. Be sure to use the hashtags #CAGrown #VisitCalifornia #CAPregame when you post!
Epic Sweet Potato Fry Nachos
Equipment
Ingredients
For the Pickled Red Onions:
- 1 red onion peeled and thinly sliced
- ½ cup juice from jar of pickled jalapenos
For the Chipotle Crema:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chipotle powder
- Pinch salt
For the Baked Sweet Potato Fries:
- 4 large sweet potatoes approximately 2 ¾ pounds
- ⅓ cup + 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- ¼ – ½ teaspoon cayenne pepper to taste
For the Nachos:
- One recipe Baked Sweet Potato Fries
- 2 cups shredded jack cheese
- 1 cup shredded lettuce
- ¼ cup sliced olives
- ¼ cup pickled jalapenos
- ¼ cup thinly sliced green onions
- ¼ cup halved or sliced cherry tomatoes
- ¼ cup chopped cilantro leaves
- 2 tablespoons crumbled Cotija cheese
- Pickled Red Onions
- Chipotle Crema
- Lime wedges
Instructions
Make the Pickled Red Onions.
- Combine the red onion slices and ½ cup of juice from a jar of pickled jalapenos in a small bowl. Press on the onions to make sure they are fully submerged. Cover with plastic and refrigerate for at least 30 minutes, or up to one week.
Make the Chipotle Crema.
- Combine the sour cream, mayo, lime juice, chipotle powder, and salt in a small bowl, whisking well. Cover and refrigerate until ready to use. Can be made 1 week ahead.
Make the fries.
- Preheat the oven to 425°F and place two rimmed baking sheets into the oven while it heats.
- Peel the sweet potatoes and slice lengthwise into ⅓ inch slabs, then slice each slab into ⅓ inch slices, creating “fries.” Place sweet potatoes into a large bowl. Drizzle with ⅓ cup olive oil and sprinkle with smoked paprika, salt, and cayenne pepper. Toss well to coat fries evenly with oil and spices.
- When the oven reaches temperature, remove the pans from the oven and drizzle each with a tablespoon of olive oil, tipping the pan around to evenly coat it with the oil. Carefully divide the coated fries evenly onto the pans, spreading them out in a single layer. Return the pans to the oven and bake for 20 minutes.
- Remove the pans from the oven, flip the fries with a spatula, rotate the pans on the shelves, and bake for an additional 20-25 minutes or until the fries are crisp on the edges.
- Remove fries from the oven, toss gently and combine on one pan. Top fries with the grated cheese and return to the oven to bake for 5 minutes more, or until the cheese is melted. Carefully scoop the fries onto a serving platter and top with lettuce, olives, pickled jalapenos, green onions, cherry tomatoes, cilantro, Cotija, pickled red onions and chipotle crema. Serve immediately with lime wedges.
Nutrition
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