Sweet Potato Nachos

Appetizers

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.

Recent Recipes

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

RobertStJohn.com