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1
Preheat the oven to broil.
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2
Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
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3
Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes.
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4
Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste.
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5
Set aside.
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6
Add the grapeseed oil to a large saute pan over medium-high heat.
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7
Add meat and brown it until almost cooked through, about for 3 to 4 minutes.
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8
Add the onion and garlic and cook until softened, about 2 to 3 minutes.
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9
Add the tomato paste, chipotles, and salt and pepper, to taste.
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10
Stir several times to incorporate.
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11
Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes.
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12
Remove from the heat.
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13
To assemble nachos:
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14
Using 2 oven-proof platters, lay some sweet potato chips on each platter.
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15
Top the potatoes with some meat, cheese, and jalapenos.
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16
Repeat the layers with the remaining ingredients, except for a handful of jalapenos.
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17
Broil until the cheese melts, about 3 to 4 minutes.
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18
Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions.
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19
Serve.
