Ingredients (4 servings)
For the sweet potato base
• 2 large sweet potatoes, peeled and sliced into thin rounds
• 1 1/2 tbsp olive oil
• 1 to 1 1/2 tbsp Southwestern Heat & Smoky
• Kosher salt (if needed)
For the seasoned pork
• 500 g (1 lb) minced pork
• 1 tablespoon of oil
• 1 1/2 tbsp Southwestern Heat & Smoky
• 1 tbsp tomato paste
• ¼ cup of water or broth
• 1 tsp lime juice
Suggested toppings
• Grated cheddar or Tex-Mex cheese
• Corn kernels
• Diced onions
• Sliced jalapeños
• Fresh coriander
• Avocado or guacamole
• Sour cream or yogurt
• Salsa or pico de gallo
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Preparation
Roast the sweet potatoes
-Preheat the oven to 425°F (220°C)
-Mix potatoes + oil + Southwestern Heat & Smoky
-Spread out on a baking sheet with space between the pieces
-Cook for 25–30 minutes, turning halfway through cooking
(They should become golden and slightly crispy)
Cook the seasoned pork
• Heat the oil in a pan
• Add the pork and crumble it during cooking
• When almost cooked, add Southwestern Heat & Smoky + tomato paste + water/broth
• Simmer for 4–5 minutes
• Add a squeeze of lime to enhance the smoky spices
Assemble the nachos
• In an ovenproof dish, place a layer of roasted sweet potatoes
• Add seasoned minced pork
• Add corn, jalapeños, and other toppings of your choice
• Cover generously with cheese
Gratin
• Bake for 8–10 minutes at 400°F (205°C)
or until the cheese is melted and lightly browned
Garnish and serve
• Add red onions, cilantro, salsa, guacamole, sour cream
• Serve immediately
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🌶 Adjust the fire as you wish
Mild: 1 tbsp in potatoes, 1 in pork
Medium: recipe as is
Intense: + sprinkle on top when serving
Cowboy Borderland: Add a pinch to the sour cream
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Baker BBQ Rebel Tips
✅ Slice the sweet potatoes into very thin rounds for extra crispiness
✅ Add a small handful of cheese in two steps (during assembly + at the end)
✅ Smoke the potatoes for 20 minutes over mesquite or hickory wood before roasting
✅ Also perfect with minced beef, pulled pork or chorizo
