Dirty South Nachos | Crafted, The Art of the Taco #FiestaDeCamotes
“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.
Crafted, The Art of the Taco in Winston-Salem has joined in on the Fiesta de Camotes fun and created Dirty South Nachos, an appetizer to highlight the beauty and joy of sweet potatoes. Whole sweet potatoes are sliced thinly, fried until extra crispy and topped with juicy pulled pork, a sweet and creamy chipotle aioli and garnished with chopped scallions. It's the perfect start to your lunch or dinner before diving into your selection of handpicked (or should I say--handcrafted??) tacos. Crafted, The Art of the Taco is quick to tell you: It's NOT a Mexican restaurant. It's a taco joint.
I like the DSN (that's what people in the know call them--jk,don't do that--if you try doing that no one will know what you're talking about) because of the sweet potato chips. They're real! And they taste great on their own. They're an option as a side with the tacos and that is my go-to. But I do have a PRO TIP for you: ask for the rojo and verde sauces on the side. You won't regret it. I promise.
I like the DSN (that's what people in the know call them--jk,don't do that--if you try doing that no one will know what you're talking about) because of the sweet potato chips. They're real! And they taste great on their own. They're an option as a side with the tacos and that is my go-to. But I do have a PRO TIP for you: ask for the rojo and verde sauces on the side. You won't regret it. I promise.
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| red means go. and so does green. just get them both. |
What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.
With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.
Born in and opened in 2012, Crafted's big brother opened in Greensboro first. The menu is inspired by international influences. trends, fresh ingredients and diverse taco selections. Nearing its year mark in Winston-Salem, Crafted's little sister has worked itself seamlessly into the DADA section of Downtown Winston-Salem. I have been a fan of owner and executive chef, Krissy Fuller since I met her in 2012. She's my celebrity chef crush. And I crush on her food, too. Hard.
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| me & the love of my taco life, crafted. |
Even though Fiesta De Camotes 2017 is almost over, I have a little hint and a SURPRISE for you: Dirty South Nachos are available ALL YEAR LONG at Crafted AND--
There's a recipe! Right here, so you can continue the party and enjoy sweet potatoes at home.
There's a recipe! Right here, so you can continue the party and enjoy sweet potatoes at home.
Dirty South Nachos
Yield: 10
Crafted, The Art of the Taco in Winston-Salem has joined in on the Fiesta de Camotes fun and created Dirty South Nachos, an appetizer to highlight the beauty and joy of sweet potatoes. Whole sweet potatoes are sliced thinly, fried until extra crispy and topped with juicy pulled pork, a sweet and creamy chipotle aioli and garnished with chopped scallions. It's the perfect start to your lunch or dinner before diving into your selection of handpicked (or should I say--handcrafted??) tacos.
Ingredients
Sweet Chipotle Aioli
- 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 (Crafted: The Art of the Taco uses deep-fried sweetpotato chips for this recipe, but you may substitute oven-baked sweetpotato chips or fries.)
- 2 pounds roasted pork, shredded and warmed
- ¼ cup sliced scallions
Instructions
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.
Notes:
Created exclusively for NC SweetPotato Commission by Crafted: The Art of the Taco - Winston- Salem & Greensboro, NC
“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.
Calories
503.69Fat (grams)
42.45Sat. Fat (grams)
8.86Carbs (grams)
8.40Fiber (grams)
0.28Net carbs
8.11Sugar (grams)
6.32Protein (grams)
21.78Sodium (milligrams)
90.49Cholesterol (grams)
81.67Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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