That right there? It’s a whole skillet of messy, cheesy, spicy goodness. So good that I couldn’t resist sharing it on the eve of the day devoted entirely to snacking (and…football). Sweet Potato Fry Nachos are everything you know and love about loaded nachos with a sweet potato fry base and spicy chorizo on top.
Pile ’em high, friends. Pile ’em high.
These nachos. I photographed them twice and ate them more times than that. And I’m not one bit sorry. In fact, I might make them again tomorrow. Especially considering that my two-year-olds not only loved them, but Molly plucked all the red onions and charred corn right off the top.
But later rejected mac and cheese.
But what’s not confusing is making sweet potato fry nachos. Especially if you track down sweet potato fries in the freezer section. Those things are my new love.
They turn out crispy every. stinkin. time. Unlike when I make sweet potato fries from scratch which turn out occasionally perfect and most often mushy.
Freezer fries for the win.
Whether you use freezer fries or fresh, these nachos are a fun twist on the classic. The natural sweetness of the fries begs to be topped with spice, so spicy chorizo is a natural fit.
Add your favorite toppings and a little sour cream (with adobo sauce whisked in!) and you’ve got a charming, messy skillet of “nachos” that go way beyond the classic.
And if you’re just here to drool over nachos, don’t miss these Fully Loaded Black Bean Nachos. Whoa – those are next on my list.
Sweet Potato Fry Nachos with Chorizo
- 20 oz Frozen Sweet Potato Fries (or slice your own sweet potato fries, but they may not be as crisp)
- 4 oz Raw Chorizo (sub ground beef)
- 1 cup Corn Kernels, fresh or frozen
- 4 oz Cheddar Cheese, grated (use a Mexican blend or mild white)
- 1/2 cup Sour Cream
- 2 tsp Adobo Sauce (from a can of chipotles in adobo; or use any hot sauce)
- 1/4 cup Pico de Gallo or chopped tomatoes
- 1/4 cup Guacamole
- Cilantro sprigs, for garnish
- Red Onion, chopped (opt)
- 1 Jalapeno, thinly sliced (opt)
- Cook sweet potato fries according to package directions.
- While sweet potatoes cook, heat an oven-safe medium skillet over medium-high heat. Add chorizo (if using ground beef, be sure to season it with plenty of salt and pepper or some taco seasoning) and saute until chorizo is dark brown and cooked through, 5 to 7 minutes. Set chorizo aside and drain all but about 2 tsp of cooking great from skillet. Return skillet to heat.
- Add corn to heated skillet (defrost it first if using frozen). Let corn sit in skillet, without stirring, until it begins to pop and blacken in places. Stir a couple times to heat it all through. Set aside. Wipe skillet clean with a paper towel and place it in a cool spot on the oven.
- When sweet potato fries are done cooking, set them aside and turn on the oven's broiler.
- Fill skillet with cooked fries. Top with half the chorizo, then cheese, then the rest of the chorizo. Broil until cheese melts. (Don't worry if some of the sweet potato fries blacken at the ends - those crunchy bits are great!)
- Whisk together sour cream and adobo sauce.
- Top fries with pico de Gallo, guacamole, sour cream with adobo sauce, cilantro, onion and sliced jalapeño.
- Enjoy hot! Best to serve these with a fork - they are super messy, in all the best ways.
I just shared this on Instagram, but had to share again. When these ladies weren’t eating nachos this weekend, they were prepping Valentine’s Day cards for their friends at preschool. For hours! #happykidshappyparents