Description
Discover a delicious twist on classic nachos with our Sweet Potato Nachos recipe. Learn how to make this flavorful and healthy dish for your next gathering.
Ingredients
- 1/2 cup (120g) plus 2 tablespoons shredded cheddar cheese, divided
- 1/2 cup (90g) kidney beans, rinsed and drained
- 1/4 cup (60g) diced red pepper
- 1 bell pepper, thinly sliced
- 1/2 avocado, diced
- 2-3 tablespoons (38 ml) salsa
- 2-3 tablespoons (38 ml) coconut cream
- Fresh cilantro
- Lime wedges
- 2 medium sweet potatoes, scrubbed
- 2 tablespoons (30ml) olive oil
- 1/2 tsp (3 ml). salt
- 1/2 tsp (3 ml). chili powder
- 1/2 tsp (3 ml). garlic powder
- 1/2 tsp (3 ml). ground coriander
Instructions
- Set your oven to 400°F and prepare two baking trays by lining them with parchment paper.
- Cut the sweet potatoes into rounds about 1/4-inch thick. Place them in a large bowl and drizzle with olive oil, ensuring each piece is coated and not sticking together.
- In a separate small bowl, mix together the salt, chili powder, garlic powder, and ground coriander. Sprinkle this over the sweet potato slices and mix well to ensure even coating.
- Lay the sweet potato slices in a single layer on the lined baking trays. Place them in the pre-heated oven and bake for 15 minutes. Afterward, turn the slices over and continue baking for an additional 10 minutes.
- Combine the sweet potato slices onto one of the baking trays. Evenly distribute 1/2 cup of shredded cheese over the top, followed by the kidney beans, diced red pepper, and sliced bell pepper. Sprinkle the remaining cheese on top. Return the tray to the oven for 5 minutes to heat the toppings and melt the cheese.
- Take the tray out of the oven. Add diced avocado and spoonfuls of salsa and coconut cream over the sweet potatoes. Complete the dish with fresh cilantro and a squeeze of lime juice. Serve immediately.
