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Dirty South Nachos

Created exclusively for NC SweetPotato Commission by Crafted: The Art of the Taco - Winston- Salem & Greensboro, NC
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Sweet Chipotle Aioli:

  • 1-2 canned chipotle peppers
  • 1/3 cup brown sugar
  • 1 cup canola oil
  • ½ cup soy milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

To finish nachos:

  • 8 cups sweetpotato chips
  • 2 pounds roasted pork, shredded and warmed
  • ¼ cup sliced scallions


Prepare the aioli:

  • Place all ingredients in a blender and blend at low for 10 seconds then increase to medium speed and blend for 5 seconds.

Assemble nachos:

  • Spread sweetpotato chips on a large tray or sheet pan.
  • Evenly spread pork over sweetpotato chips.
  • Drizzle with aioli. Sprinkle scallions over the nachos.
Crafted: The Art of the Taco uses deep-fried sweetpotato chips for this recipe, but you may substitute oven-baked sweetpotato chips or fries.