Ingredients:

  • 3 large sweet potatoes (approx. 2 lbs / 900g)
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 8 slices thick-cut bacon
  • 2 Tbsp Irish Whiskey (e.g., Jameson)
  • 1 Tbsp packed brown sugar
  • 6 oz freshly grated sharp white cheddar cheese
  • 4 oz freshly grated Monterey Jack cheese
  • 3 scallions, thinly sliced
  • 1 Tbsp fresh chives, chopped
  • 1/2 cup sour cream or crème fraîche
  • 1 tsp lime juice

Instructions:

  1. Peel and slice sweet potatoes into thin rounds (about 1/8 inch or 3mm thick). Soak slices in cold water for 20 minutes to remove excess starch; drain and pat completely dry using paper towels.
  2. Toss dried sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on two lined baking sheets (do not overcrowd). Roast at 400°F (200°C) for 15 minutes.
  3. While potatoes roast, chop bacon into 1-inch pieces. Sauté bacon over medium heat until mostly rendered. Drain off all but 1 Tbsp of fat. Add whiskey and brown sugar; stir constantly until the liquid reduces to a sticky glaze (about 2-3 minutes). Remove from heat and set aside.
  4. Flip the partially roasted sweet potato rounds. Return to the oven for another 10–15 minutes until edges are browned and slightly crisp.
  5. Reduce oven temperature to 350°F (175°C). Arrange the crisped potato rounds on a large, oven-safe platter or baking sheet, overlapping slightly.
  6. Sprinkle evenly with the mixed cheeses, followed by the glazed bacon pieces.
  7. Bake for 5–7 minutes, just until the cheese is fully melted and bubbly.
  8. Remove from the oven. In a small bowl, mix sour cream with lime juice. Drizzle over the nachos. Scatter generously with sliced scallions and fresh chives. Serve immediately while piping hot.