What is it about sweet potatoes that makes me all giddy?
Maybe it’s their vivid orange appearnce. Or maybe how the brighten any dish right up. Or that fact that they can pass as a sweet treat. Thats it. You see, I am sweet and sugar type of gal. I could pass on salty foods any day. Bring on the sugar that goes straight to my ass. Thanks Jim Gaffigan. (PS…if you have never watched Jim Gaffigan. Do it now. His clean humor will bring tears to your eyes as you laugh historically.)
Sweet potatoes are the quintessential starch in my opinion. They are incredibly versatile; from roasting whole, to baking into the crunchy fries, to steaming, and to pureeing to create velvety and caramelized mashed potatoes. Hello my favorite Thanksgiving side dish.
So you see I have become quite fascinated with nachos lately. From chicken, to beef, to seafood. No judgement here. My fiance and I use to center our date nights this past summer around where we could stuff our face with the most amazingly delicious nachos. We are proud to say we have found quite a variation with our latest favorite, Burnt Ends Nachos. Gaaaaa! They are gods gift.
So, when I started wondering what spectacular meal to throw together for football on Sunday, I couldn’t get my mind off of nachos. But no ordinary nachos. You see as a food blogger, I haveeee to shake things up a bit. Nachos made with sweet potatoes. Sweet, buttery, crunchy and savory Italian Nachos. But nachos don’t exactly scream healthy. So I did a bit of tweaking (no, not twerking). I browned up Trader Joe’s Sun Dried Tomato and Basil Chicken Sausage. It is highly addicting. I had to slap a certain fiance’s hand from nibbling away the entire plate. I love the brightness from the fresh, crisp red and green bell peppers, and the spiciness from the green and red onions. And I am such a sucker for a salty, creamy cheese. Gouda is sprinkled on top then popped under the broiler until it melts into a gooey goodness.
As I site here a few days later, writing this post at 10 in the morning, all I can think about is the spicy sweetness of Italian Nachos. Now excuse me while I whisk myself off to the kitchen to fulfill my craving!
- 2 large sweet potatoes (about 20 ounces)
- 1 T olive oil
- 1 T Italian Seasoning
- 2 tsp garlic powder
- Sea Salt & Pepper, to taste
- ½ lb Sun Dried Tomato & Basil Chicken Sausage
- ¼ red onion, diced
- ½ large red bell pepper, diced
- ½ large green bell pepper, diced
- 2 green onions, thinly sliced
- ½ c gouda, shredded
- Preheat oven to 425 degrees. Line large baking sheet with parchment paper.
- Cut sweet potatoes into wedges. Try to keep them roughly the same size to ensure even cooking. Toss sweet potatoes with olive oil and then season with italian seasoning, garlic, salt and pepper. Toss well to ensure all sides are coated well.
- Spread out in a single layer on baking sheet. Do not overlap as they will not get crispy.
- Bake for 10 minutes, then flip all potatoes and bake for an additional 10 minutes or until brown.
- While potatoes are baking, brown sausage in cast iron skillet or saute pan until cooked through. Drain on paper towel lined plate, if desired. Keep warm.
- Remove fries from oven, and add to cast iron skillet or oven safe pan.
- Preheat broiler.
- Top fries with sausage, peppers, red onions and gouda. Add to broiler until cheese is melted. Watch carefully, as it goes quick!
- Garnish with green onions and enjoy!