They say the best of innovative dishes come from leftover foods. According to history, Nachos are a product of just that. From America to India, nachos have made it to the menus of almost every eatery. Dollops of cheese, tangy salsa sauce, and sprinkled veggies on crispy tortilla chips make up for a heavenly combination. A bite of all these layers satiates the taste buds like no other dish. While nothing beats the classic cheesy nachos, the dish has seen innovative variations in toppings as well as the base, that have succeeded in pleasing nachos lovers.  

Since November 6 is celebrated as National Nachos Day annually, Mid-day Online decided to dish out some unique nachos recipes to those individuals who are always up for some good nachos.  

Sweet Potato Nachos
Sweet Potato Nachos are a perfect balance of flavours and textures. The sweetness of the potatoes, the creaminess of mashed avocado, the heat of jalapenos, and the richness of cheddar cheese come together harmoniously. It`s a delightful dish that adds a touch of sophistication to a classic snack. 
  
Ingredients: 
Sweet potatoes, sliced thickly with skin - 32 pcs 
Oil - 1 tbsp 
Salt to taste 
Refried beans - 100 gm 
Jalapenos in brine, cut into big chunks - 50 gm 
Spring onions, chopped - 2 tbsp 
Cheddar Cheese, grated 50 - gm 
Pico de gallo - 50 gm  
Black olives, sliced 1 - tbsp 
Green Olives, sliced 1- tbsp 
House spice mix - 1tsp 
Mashed avocado - 2 tbsp 
Sour cream - 2 tbsp 

Method: 
1. Preheat the oven to 200°C. Place sliced sweet potatoes on a baking tray, brush with oil, and sprinkle with salt. Bake for 15 minutes. 
2. After baking, let them cool for a couple of minutes, then toss in the spice mix. 
3. Spread three tablespoons of hot refried beans in the centre of a platter and arrange sweet potatoes on top. 
3. Add grated cheddar cheese and broil until it melts. 
4. Finish by sprinkling pico de gallo, mixed olives, jalapenos, and spring onions. 
5. Garnish with mmashed avocado and sour cream in the centre of the dish. 
  
Recipe by Chef Vikas Seth, Sanchez, Bangalore