Name: Beefy Cheesy Sweet Potatoes With Kimchi
Total time: 55 minutes
Yield: 4–6 servings
Ingredients: 2 lb. sweet potatoes (about 4 medium or 6 small), scrubbed, cut into ½"-thick wedges; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 lb. ground beef; 1½ tsp. ground cumin; 1 tsp. smoked paprika; Freshly ground pepper; 4 garlic cloves, thinly sliced; 2 Tbsp. tomato paste; 14 oz. Napa cabbage kimchi, coarsely chopped (if kimchi is already chopped, leave it in bigger pieces), divided; 12 oz. extra-sharp white cheddar, coarsely grated; ½ cup sliced pickled jalapeños, coarsely chopped; Thinly sliced scallions and cilantro leaves (for serving)

Sheet pan of sweet potato and kimchi nachos

Photography by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen

Not nachos, but not not nachos either—this quick meal is a heap of bold flavors and textures, begging to be eaten directly from the sheet pan. Tender sweet potato wedges, spiced ground beef, and melty cheddar team up to create a homey base. The ringer is a bunch of funky, bright kimchi, used two ways: some cooked down with the beef, more sprinkled on top for a pickle-y bite. It’s exactly what you want for a fun family dinner or game-day addition.

What you’ll need

Rimmed Baking Sheet
$30 $28 At Amazon
Box Grater
$18 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Large Skillet
$90 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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