Sweet Potato BBQ Chicken Nachos

Ready to up your nacho game?  This tasty appetizer combines sweet potatoes, bbq chicken, caramelized onions, and a zesty ranch sauce!

Nachos are the ultimate appetizer.  The sky's the limit when it comes to ingredients and varieties.  And seriously, who doesn't like nachos?  Whether you're entertaining friends for a game, or spending a quiet Friday evening at home, I think you'll enjoy these flavorfully topped potatoes!  Let me show you how to make them!

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Ingredients:

• 2 medium sweet potatoes
• 1 cup cooked shredded chicken
• 1 medium onion, thinly sliced
• 4 Tbsp barbecue sauce (divided)
• 1/2 tsp salt
• 1 Tbsp butter
• 1/4 cup sour cream
• 2 tsp dry ranch dressing mix
• 1 cup shredded medium cheddar cheese
• 1/3 cup banana pepper rings
• 2 Tbsp chopped fresh chives

Preheat your oven to 425 degrees, and then get ready to slice those sweet potatoes.  I like to leave the skin on for this dish, so give them a good scrub and then dry with a paper towel.  If you have a mandoline slicer, now's the time to use it!  Otherwise, carefully slice with a knife.  Try to get them around 1/8″ – 1/4″ thick.  Spray two baking sheets with cooking spray, and arrange the potatoes in a single layer.  Lightly spray the tops with cooking spray, season with salt, and bake for about 20 – 25 minutes, until they are cooked through and golden brown on top.  If you are limited to one baking sheet, or don't have the oven space, then feel free to bake them in two batches.  They're going back in the oven later, so don't worry about the first batch getting cold.  And if you want a crispier result, you can even throw them in a deep fryer in lieu of the oven.  I won't judge.

While the potatoes are baking, it's time to caramelize the onions.  Grab a skillet and heat 1 Tbsp butter over medium heat.  Add the onions and cook for about 15 minutes, until they're really soft and golden brown.  You'll want to stir them every couple of minutes to ensure they don't burn.  While the onions are cooking and smelling delicious, mix 3 Tbsp of the bbq sauce with the cooked chicken and set aside.  Any variety of sauce is fine – pick your favorite!  I used this one and loved the result.  Next, in a small bowl, stir together the sour cream, 2 tsp ranch mix (I used the original Hidden Valley one), and the rest of the bbq sauce.

Once the sweet potatoes are done, transfer them all to one baking sheet.  They can overlap some for this round.  Top the potatoes with the bbq chicken, the caramelized onions, the banana peppers, and finally the shredded cheese.  Pop them back in the oven – this time under the broiler – for a few minutes, until the cheese has thoroughly melted.  Grab a spatula and carefully transfer the nachos to a large plate or serving dish.  Drizzle the ranch sauce on top, and sprinkle on the fresh chives.  Now grab a fork and dig in!

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Sweet Potato BBQ Chicken Nachos

Ready to up your nacho game?  This tasty appetizer combines sweet potatoes, bbq chicken, caramelized onions, and a zesty ranch sauce!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 people

Author The Kitchen Cosmetician

Ingredients

• 2 medium sweet potatoes
• 1 cup cooked shredded chicken
• 1 medium onion thinly sliced
• 4 Tbsp bbq sauce divided
• 1/2 tsp salt
• 1 Tbsp butter
• 1/4 cup sour cream
• 2 tsp dry ranch dressing mix
• 1 cup shredded medium cheddar cheese
• 1/3 cup banana pepper rings
• 2 Tbsp chopped fresh chives

Instructions

1. Preheat your oven to 425 degrees. 

2. Scrub and dry the sweet potatoes.  Using a mandoline or knife, carefully slice the potatoes to 1/8" - 1/4" thick.

3. Spray two baking sheets with cooking spray, and arrange the potatoes in a single layer.  Lightly spray the tops with cooking spray, season with salt, and bake for about 20 - 25 minutes, until they are cooked through and golden brown on top.

4. Caramelize the onions by first heating 1 Tbsp butter in a skillet over medium heat.  Add the onions and cook about 15 minutes, stirring frequently.

5. In a bowl, mix 3 Tbsp of bbq sauce with the cooked chicken and set aside. 

6. In another bowl, stir together the sour cream, 2 tsp ranch mix (I used the original Hidden Valley one), and the rest of the bbq sauce.

7. Once the sweet potatoes are done, transfer them all to one baking sheet.  Top the potatoes with the bbq chicken, the caramelized onions, the banana peppers, and finally the shredded cheese.

8. Place them back in the oven - this time under the broiler - for a few minutes, until the cheese has thoroughly melted.

9. Using a spatula, carefully transfer the nachos to a large plate or serving dish. Drizzle the ranch sauce on top, and sprinkle on the fresh chives.  Enjoy!