Subtitled: “Sweet Potato Goat Cheese Not-Yours”
So, as I was driving home, I realized I had nothing to make a decent dinner. Then I remembered my sole sweet potato left from this week’s Doorganics delivery. And the green onions, and the tomatoes, and the garlic — all fresh, all local. And, conveniently, I had bought goat cheese to top my spaghetti squash marinara at lunch. (Yes, you did the math right, I ate goat cheese at two meals today — it’s not my fault that stuff is super delicious.)
That set my mind wandering to the different concoctions I could make. And I came up with these … erm … nachos.
- 1 medium sweet potato, sliced
- 1 roma tomato, diced
- 3 green onions, diced
- 1 clove garlic, diced
- 1 ounce crumbled goat cheese
- Olive oil
- 1/4 c. (ish) balsmic vinegar (I used chocolate)
Preheat oven to 375 — also note, my oven almost always is at 375, so that’s probably what all of my recipes say to do.
Slice sweet potato into decent-sized “chips” — I like mine a little on the thicker side because I like my sweet potato chips to retain a little softness.
Next, spray a cookie sheet with nonstick spray. Spread sweet potato chips out on tray and drizzle with olive oil. Sprinkle with the tiniest bit of salt. I don’t normally use salt. In fact, I didn’t even know I had it in the house until Mr. B found it in the cupboard. So, I used salt today for the first time in who knows how long.
Anyway, put them in the oven when it’s ready. Then, you can either watch them get all juicy and delicious looking …
… or you can be productive and cut up the toppings while you wait.
After the toppings are all cut up, I took some time to put away dishes from the dishwasher and load it back up. I only tell you this so you can get some kind of an idea how long things take. Because, I’ll be honest, I bake like my mom — all approximate-like.
Once the sweet potatoes are done — again, cooked to your done-ness-preference. I like mine a little soft and not crispy. I pull them out of the oven when they’re just brown around the edges. Turn off the oven. Plate the chips and top with the veggies and goat cheese on an oven-safe plate. Put them in the warm oven while you make your balsamic reduction.
Once the “nachos” are keeping warm in the oven (and the cheese is getting all melty-like), put your balsamic vinegar in a nonstick saucepan on the stove. Turn the heat to medium-high-ish. Get out your whisk and whisk continuously as the vinegar boils. Continue to whisk it while it boils until the vinegar is a syrup-like consistency. Remove from heat, remove nachos from oven. Drizzle balsamic reduction over nachos.
Take a minute to appreciate the beauty of the food. Then dig in!
*Remember: I cook for one. Adjust accordingly.