Loaded Sweet Potato Nachos

Ingredients

• 1.5 cups favorite bbq sauce for drizzling
• 6 servings canola oil for frying
• 3  chipotles minced
• 1 tablespoon garlic minced
• 2 cups gouda cheese smoked grated
• 2 tablespoons grapeseed oil 
• 1.5 pounds ground beef 
• 1  onion diced
• 3  jalapeños red sliced
• 6 servings salt and pepper black freshly ground
• 1 bunch scallions sliced
• 2 large sweet potatoes thinly sliced
• 1 tablespoon tomato paste 

Equipment

• frying pan
• paper towels
• oven
• pot
• broiler

Directions

1. Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
2. Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes.
3. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
4. Add the grapeseed oil to a large saute pan over medium-high heat.
5. Add meat and brown it until almost cooked through, about for 3 to 4 minutes.
6. Add the onion and garlic and cook until softened, about 2 to 3 minutes.
7. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate.
8. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes.
9. Remove from the heat.
10. Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes.
11. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions.
12. Serve.