Sweet Potato Cheeseburger Nachos
1 large yellow onion, sliced thin
3 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
2 large sweet potatoes, unpeeled, sliced into ¼-inch rounds
1 ½ pounds ground beef
2 tablespoons ketchup
2 tablespoons yellow mustard
½ teaspoon onion powder
¾ cup shredded cheddar cheese
2 cups finely chopped iceberg lettuce
½ cup diced dill hamburger pickle slices
Special Sauce, recipe follows
For the Special Sauce:
½ cup mayonnaise
¼ cup ketchup
2 tablespoons yellow mustard
Preheat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the onions, 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper. Stir, and let the onions cook slowly for about 30 minutes, stirring occasionally. You want them to soften and turn golden, but not brown.
While the onions are caramelizing, toss the sweet potato slices in a large bowl with 1 ½ tablespoons of the olive oil, 1 teaspoon kosher salt, and ¾ teaspoon freshly ground pepper. Place the slices in a single layer on a baking sheet, and cook in the oven for 30 minutes.
Meanwhile, heat ½ tablespoon of the olive oil in a large skillet over medium heat. Add the meat, breaking it up with a wooden spoon. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper and stir. When the meat is almost cooked through but not quite, about 8 minutes, stir in the ketchup, mustard, and onion powder. Cook for another 2 to 3 minutes, until the meat is cooked through.
When the potato slices are cooked, remove them from the oven and turn the oven to broil. Use a spatula to lift the potato slices off the baking sheet and place them close together, overlapping a little bit like you would with nacho chips. Top with the meat and sprinkle all over with the cheese. Broil for 3 minutes, or until the cheese bubbles.
Layer on the caramelized onions, lettuce, and pickles, and drizzle the Special Sauce over the top.
For the Special Sauce:
Whisk all ingredients together in a small bowl.