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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Sweet Potato Nachos

This recipe has the perfect blend of flavors, colors and textures. Make sure that the chips are fried crispy. Floppy chips can’t hold the topping.

Ingredients

1 large sweet potato, sliced into very thin potato chip-like circles

Peanut oil for frying

1 cup Boursin cheese

1 /2 cup pecan pieces, toasted

1 /2 cup roasted red peppers, cut into 1 ½-long strips

1 Tbsp fresh chives, chopped

Instructions

Preheat oil to 325 degrees.

Fry the sweet potato chips six to seven at a time. Move chips often and cook to a light brown color.

Drain onto paper towels.

Preheat oven to 325.

Once drained, place the chips on a baking sheet. Top each slice with 2 teaspoons boursin cheese and 3 strips of roasted pepper. Bake three minutes.

Sprinkle with toasted pecans and chives and serve immediately.

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