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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.


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


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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