Sweet Potato Nachos

steps

1. Heat oven to 325 degrees. On a foil-lined sheet pan, bake whole sweet potatoes until tender, about 1 hour. Let cool completely, then peel and set peels aside. Cut potatoes into 2-inch pieces.
2. In a small pan, heat vegetable oil. Fry sweet potato peels until crispy, taking care not to burn them. Remove from oil and set on paper towels to drain. When cool, sprinkle peels with a pinch of salt and 1 teaspoon nacho spice.
3. Heat a large sauté pan over medium heat. Add butter and cook until browned slightly. Add sweet potatoes and cook to heat through, about 3 minutes, then season with salt. Place hot sweet potatoes in a serving dish that holds them snugly and smash partially with a fork. Dot potatoes with green chile mayo, then sprinkle with escabeche, corn nuts, fried peels, radish, cilantro, and a light sprinkle of nacho spice. Serve immediately.