Styling: Rishon Hanners and Audrey Davis, Photo: Caitlin Bensel
This fun twist on traditional nachos features potato tots instead of chips for a warm comfort food dish that takes on the role of an out-of-this-world delicious party platter. This dish features flavors reminiscent of Peruvian cuisine, such as cumin, avocado and the essential ají crema sauce, which can be made ahead of time.
Serves 6 (serving size: 1 cup)
1. Cook sweet potato tots according to package directions.
2. Pulse queso fresco, mayonnaise, sour cream, ají amarillo paste, lime juice, and 1/2 teaspoon of the salt in a food processor until smooth, 5 to 6 times.
3. Heat oil in a medium skillet over medium-high. Add garlic, and cook 30 seconds. Add beans, and cook, stirring occasionally, until warm, about 2 minutes.
4. Stir together cumin and remaining 1 teaspoon salt in a small bowl; sprinkle over hot sweet potato tots. Top tots with bean mixture, and drizzle with ají amarillo crema. Top evenly with radishes, onion, avocado, and pepitas. Serve immediately.