Name: Sweet Potato Nacho Boats (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 large Sweet Potatoes-Japanese or Garnet variety; 4 duck confit legs Duck Confit Legs; 1 cup Fresh Cherries-pitted and quartered; 1/4 cup Red Onion-finely diced; 1 tbsp Jalapeño-seeded and minced; 2 tbsp Lime Juice; 1 tbsp Cilantro-chopped; 4 oz Queso Fresco-crumbled; 2 tbsp Microgreens-for garnish

Recipe tier

Slow-cooked duck confit, a vibrant cherry salsa, and creamy queso fresco atop roasted sweet potatoes create a sophisticated and flavorful dish.

Total 45 min

Serves 4

Steps 10

Ingredients 9

Soundtrack the cook

Dinner party · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Sweet Potatoes
2 large 500 g Sweet Potatoes-Japanese or Garnet variety
Duck Confit
4 duck confit legs 450 g Duck Confit Legs
Cherry Salsa
1 cup 240 mL Fresh Cherries-pitted and quartered
cup 60 mL Red Onion-finely diced
1 tbsp 15 mL Jalapeño-seeded and minced
2 tbsp 30 mL Lime Juice
1 tbsp 15 mL Cilantro-chopped
Finishing Touches
4 oz 115 g Queso Fresco-crumbled
2 tbsp 30 mL Microgreens-for garnish

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
Wash and scrub Sweet Potatoes. Pierce several times with a fork.
Bake Sweet Potatoes for 45-60 minutes, or until tender.
While Sweet Potatoes are baking, prepare Cherry Salsa: In a bowl, combine Cherries, Red Onion, Jalapeño, Lime Juice, and Cilantro. Mix well and set aside.
Gently shred Duck Confit meat from the bone, discarding the skin and bones.
Once Sweet Potatoes are cooked, slice them lengthwise and scoop out some of the flesh, leaving about inch border.
Fill Sweet Potato halves with shredded Duck Confit.
Top with Cherry Salsa and crumbled Queso Fresco.
Garnish with Microgreens.
Serve immediately.