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Ladies and Gentlemen…are you ready for some football?! It’s the day before Super Bowl Sunday so I thought I’d share one more blog post to round out my week of game day snacks! Nachos are always a staple football snack in our house so I wanted to try a healthier and more gourmet spin on your everyday nachos. This Sweet Potato Nacho recipe features a blue cheese sauce, crumbled bacon and sliced green onions. You can easily substitute yams for the sweet potatoes. Sweet Potatoes tend to have a higher moisture content so you can easily swap out the Sweet Potatoes for Yams which I found crisped up a little more. If you have a mandoline, pull it out, now’s the time to put that bad boy to use! If you don’t, that’s fine…you’ll just need to create nice thin slices for the “chips”. In my house my husband has a rule for nachos…”no chip left behind” – this means nachos are not piles of chips but individually dressed chips…while it does take a bit more time each chips captures all of the flavor components which makes for a bigger, bolder and tastier bite!

Sweet Potato Nachos with Blue Cheese and Bacon
Serves 4
Sweet Potato chips baked in an oven and drizzled with a blue cheese sauce and then topped with crumbled bacon and sliced green onions.
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Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 pound yams (or sweet potatoes), sliced thin on a mandolin or by hand
  2. 1 tablespoon canola oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon garlic powder
  5. 1/4 teaspoon onion powder
  6. 1 tablespoon butter
  7. 1 tablespoon flour
  8. 1/2 cup hot milk
  9. 4 ounces gorgonzola, divided
  10. 3 green onions, sliced thin
  11. 4 slices bacon, cooked and roughly chopped
Instructions
  1. Preheat oven to 400 degrees. Toss yams with canola oil, 1/2 teaspoon salt, garlic powder and onion powder.
  2. Place two cooling racks on top of two cookie sheets. Spray with non-stick spray. Place yams on cooling rack in one even layer, making sure they aren’t touching. If they are too close together they will steam instead of crisp up.
  3. Bake for about 10 minutes until the chips start to curl up on the edges. Watch carefully as they burn easily. Turn the oven off and let them sit in the oven for 25-30 minutes - this will help them continue to crisp.
  4. While the yams are cooking, make the blue cheese sauce. In a small skillet, melt butter over a medium heat, whisk in flour. Cook one minute. Turn the heat off and very slowly whisk in milk, making sure there are no lumps. Bring to a simmer, and cook until thickened 1-2 minutes. Crumble in half of the blue cheese. Whisk until incorporated. Season with salt and pepper. Set aside.
  5. Build chips. Place half of chips on serving platter. Drizzle with some of the blue cheese sauce. Place other half of chips on top, and drizzle with more blue cheese sauce. Sprinkle with bacon, green onions and remaining blue cheese.
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