Sweet Potato Nachos

The chorizo and cheese in these slightly-elevated (but not too elevated) nachos add just the right note of smoke and richness, and parallel the cabernet.
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  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
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2 sweet potatoes, scrubbed clean and sliced 1/4-inch thick

4 tablespoons vegetable oil

Kosher salt and freshly ground pepper

1/2 pound Spanish chorizo sausage, diced

1 ripe avocado, halved, pitted, and peeled

1 small onion, quartered

Juice of 2 limes (about 1/3 cup)

2 serrano chiles, ribs and seeds removed

1 cup fresh cilantro leaves, plus more for garnish

2 cups shredded Monterey Jack cheese


  1. 1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
  2. 2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
  3. 3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
  4. 4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.