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.

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I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

RobertStJohn.com