Sheet Pan-Style Sweet Potato Nachos Skillet with Melted Cheese Step-by-step instructions

Before you start

Gather everything before you turn on the stove, since the skillet moves quickly from the cooktop to the oven. Set out a wooden cutting board, a sharp chef's knife, a box grater and a pair of black gloves for the chilies. Peel the orange sweet potatoes and dice them into small, even cubes, keeping them roughly the same size so they cook at the same speed.

Cut the red bell pepper into thin strips and finely dice it along with the whole green jalapeños. Measure the vegetable broth, cumin, salt and oil so they are within reach. Preheat the oven to 400°F (200°C) and place the rack in the upper third so the cheese browns evenly.

Instructions

Soften the vegetables

1. 1Prepare the vegetables
   Peel and dice the sweet potatoes into small, even cubes. Cut the red bell pepper into thin strips, then finely dice them with the jalapeños. Wear gloves when handling the chilies and keep the board clean for the cheese later.
   Look for Cubes should be small and uniform so they cook evenly in the same time.
   Tip Wear gloves when cutting jalapeños and avoid touching your eyes until they are washed off.
2. 2Grate the cheese
   Grate the block of cheese on a box grater over the cutting board until you have a loose pile of soft shreds. Set the cheese aside in the refrigerator until the vegetables are ready.
   Look for Shreds should be fine and fluffy, not packed or clumped together.
   Tip Grate the cheese just before topping so it melts smoothly and stays soft.

After about five minutes of stirring over medium-high heat, the sweet potato cubes should look softened at the edges and show a light golden color on several sides. The red pepper and jalapeños should be tender and fragrant, with a faint toasted smell rising from the skillet. Nothing should be sticking hard to the bottom, and the pieces should still hold their shape. If the pan looks dry or the vegetables start to darken too fast, lower the heat slightly and add a tablespoon of water. Only move on once the cubes have taken on some color and the aroma has become warm and savory.

Simmer until tender

3. 3Sauté the sweet potato and peppers
   Heat the oil in the cast iron skillet over medium-high heat. Add the diced sweet potatoes, red pepper and jalapeños with the salt and cumin. Cook, stirring, until they soften and take on a little golden color.
   Look for The vegetables should turn softly golden at the edges and smell warm and toasted.
   Tip Let the cubes sit for a minute between stirrings to develop color.
4. 4Simmer until tender
   Pour the vegetable broth into the skillet and bring it to a gentle simmer. Cover or keep the heat moderate, and cook until a knife slides easily through a sweet potato cube, about 10 to 12 minutes.
   Look for The liquid should be mostly absorbed and the potatoes should yield to a knife.
   Tip Add a splash of water if the skillet looks dry before the potatoes are tender.
5. 5Spread and top with cheese
   Spread the sweet potato mixture evenly across the skillet with a spatula. Scatter the freshly grated cheese generously over the top, covering the surface from edge to edge.
   Look for The cheese should cover the vegetables in an even, thick layer.
   Tip Keep some cheese for the very top so the surface browns well.

Once the broth has simmered for about ten to twelve minutes, the liquid should be mostly absorbed and the skillet should look moist rather than soupy. Pierce a few sweet potato cubes with a paring knife: the blade should slide through with almost no resistance and the centers should feel soft throughout.

The vegetables should look glossy and coated in the cumin-scented juices. Check for seasoning now and add a pinch of salt if the mixture tastes flat. Remove the skillet from the heat once the cubes are fully tender, because overcooking at this stage will turn them mushy under the cheese.

Melt the cheese layer

6. 6Melt and brown the cheese
   Transfer the skillet to the oven and bake at 400°F (200°C) until the cheese is fully melted, bubbling at the edges and lightly browned on top. You can finish under the broiler for a minute or two if needed.
   Look for The cheese should be melted throughout, bubbling at the edges and golden in spots.
   Tip Watch the broiler closely, since cheese can darken in under a minute.
7. 7Garnish and serve
   Let the skillet rest for about 5 minutes so the cheese sets slightly. Scatter fresh cilantro leaves and thin slices of red chili over the top. Serve in the skillet with bowls of pico de gallo and corn for dipping and scooping.
   Look for The cheese should hold together when scooped, with a glossy golden top.
   Tip Use a wooden spoon or a sturdy spatula so the cast iron is not scratched.

When the cheese is ready, the surface should be an even blanket of golden, bubbling shreds that have melted into one another across the whole skillet. Look for bubbling at the edges and small golden spots on top, which show the cheese has browned without burning. Lift a corner with a spatula: the cheese should stretch and hold together, not separate into oil. Let the skillet rest for about five minutes so the layer firms slightly before you garnish. The vegetables underneath should be hot all the way through and the top should smell rich and toasty.

Common mistakes

The most common mistake is cutting the sweet potatoes into pieces that are too large or uneven. Big chunks stay firm in the center while smaller ones turn soft, so the texture ends up inconsistent. Another frequent error is using pre-shredded cheese, which often contains anti-caking agents that keep it from melting into a smooth, golden layer.

Skipping the simmer step leaves the potatoes firm and sometimes starchy, even if they look browned on the outside. Overcrowding the skillet also causes problems, since the vegetables steam instead of taking on color. Finally, do not leave the skillet under the broiler unattended. Cheese can go from perfectly golden to dark in under a minute, so check it often and pull it out as soon as the top looks evenly browned.

How to tell it’s done

The skillet is done when the sweet potatoes are fully tender, which you can confirm by piercing a cube with a paring knife. The blade should slide through with almost no resistance and the center should feel soft. The cheese should be completely melted, bubbling at the edges and golden in spots across the top.

Because this recipe does not include raw meat or poultry, there is no protein temperature to reach, but the vegetables should be hot throughout when the skillet comes out of the oven. If the cheese is melted but pale, return the skillet to the broiler for a minute or two while watching closely. Let the dish rest for about five minutes before serving so the layer firms up enough to scoop cleanly.