Sweet Potato Pulled Pork Nachos

5 Minutes


  • 2 large sweet potatoes, thinly sliced on a mandolin
  • 1 ½ cups Jay D's Triple Threat Pulled Pork
  • 1 cup of canned black beans, rinsed
  • 1 avocado, sliced
  • 1 cup Monterey jack cheese
  • ½ cup sour cream
  • 2 green jalapenos, thinly sliced
  • Oil for frying
  • Optional: Season chips with Jay D’s Spicy & Sweet BBQ Rub


  1. Heat a deep fryer to 300 F.
  2. Working in batches drop about 10 sweet potato chips at a time (depending on the size of your fryer and parcook for 1-2 minutes.
  3. Transfer to a wire rack and let drain.
  4. Set heat to 350F.
  5. Working again in batches, drop par-cooked chips into oil for about 1-2 minutes or until edges start to brown.
  6. Immediately remove from oil into a mixing bowl or on a paper towel lined rack and season with Jay D’s Spicy & Sweet Rub.

To assemble nachos:

Layer sweet potato chips with Monterey Jack Cheese, black beans, and pork. Broil until cheese melts. Top with avocado, sour cream, jalapenos, and a drizzle of Jay D’s Louisiana Barbecue Sauce.


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