Super Sweet Potato Black Bean Nacho Bowl

Cooking February 7, 2011

To me, the super bowl means only one thing:

nachos.

But instead of going out this year to spend $12.95 on some greasy platter with old chili on top, I decided to make a heartier version at home.

The key to the awesome flavor combination was WF’s spicy black beans, the sweetness of the peach mango salsa combined with the perfect pillows of sweet potato, and a local salsa-infused white cheddar.

I cooked the cubed sweet potatoes just as I would sweet potato fries: on an oiled baking sweet for 20 minutes at 400.

Then I just layered away, popped them in the oven, and topped with salsa! The only bad thing about these nachos was that I used sooo many juicy toppings, that some of the chips got really soft. Matt and I agreed that we kind of liked it though.

Yes, we finished the entire casserole dish full of nachos; yes, I had a stomach ache afterwards; and yes, there was also beer.

The Uinta Barley Wine was the only one of these I hadn’t tried before (we split it) and I actually didn’t care for it as much as some of the other barley wines I’ve had recently. The reason I usually like them is because they are so sticky and sweet, and this one was just too bitter for me. Looove the new Harpoon Belgian though, and the Shipyard is one of our go-to inexpensive winter beers because it always seems to be on clearance at the local liquor store.

Mmmmm the super bowl tastes so good. Matt came home from work today still talking about the nachos:)

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I had a pleasant day at work today and an even more pleasant evening that involved a new recipe and a little baking. Guess you’ll have to come back tomorrow to get the details.

Sweet dreams friends.