Sweet Potato Nachos with Chipotle Beef

About This Recipe

Crispy sweet potatoes topped with a one pan spicy chipotle beef mixture, shredded cheese, and a creamy salsa. 

Ingredients

• 1 lb Ground Beef (96/4)
• 4 medium Sweet Potatoes (800 grams total)
• 1/2 C 125g Canned Black Beans, drained
• 1/2 C 125g Canned Corn, drained
• 1/2 C 56g Reduced Fat Shredded Cheese
• 3/8 C 90g Chipotle Peppers in Adobo Sauce
• 1/4 C 66g Tomato Paste
• 2 Tbsp 30mL Lime Juice
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1/4 tsp Cumin

Instructions

1. Preheat oven to 450F and spray a baking sheet with nonstick cooking spray or line with parchment paper. (You could also use an air fryer.)
2. Wash the sweet potatoes before cutting them into 1" cubes (or slice them if you'd rather have chip-shaped potatoes). Spray them with nonstick cooking spray and add salt/pepper to taste before placing on the baking sheet.
3. Roast for 15-20 minutes or until the potatoes are as crisp as you'd like.
4. While the potatoes are in the oven, add the ground beef to a large skillet over medium-high heat. Add salt/pepper to taste.
5. Cook the ground beef until no pink remains.
6. While the ground beef cooks, add the chipotle beef sauce ingredients to a blender or processor. Pulse until smooth before adding to the beef. Add the black beans and corn and simmer over low heat until the sweet potatoes are ready.
7. Once the sweet potatoes are crispy, add the beef and sprinkle with cheese. Bake for an additional 3-5 minutes or until the cheese is fully melted.
8. Top with creamy salsa, sliced avocado, or your choice of toppings.