Friday, April 4, 2014

Tried & True Recipe: Sweet Potato Nachos

I love sweet potatoes and my favorite ways to eat them always involve spicing them up a bit!  Sweet potatoes are especially tasty combined with Mexican-style spices or other flavors like BBQ or chili for a sweet-savory combo.  A quick meal I love are baked sweet potatoes topped with BBQ meat or chili that I pull from the freezer.  Quick, healthy, and filling!  Another regular favorite of ours are these Baked Sweet Potato Fries that are seasoned up with Mexican-style spices.

When I saw these Sweet Potato Nachos I thought - genius!  I can't believe I've never thought of this before!  These came together with just a few minutes of work, everyone was able to top their portion how they wanted, and it was a hit with the whole family!  This will definitely be a quick go-to meal for us that will surely be making a regular appearance on our menu!

Sweet Potato 'Nachos'
Inspired by Peas & Crayons

3-4 Sweet Potatoes (depending on size and need.  I used 3 1/2 sweet potatoes and that filled a large baking sheet yielding enough for dinner + some leftovers for lunch the next day), peeled and sliced into rounds ~1/4" thick
Taco Seasoning (I just used the taco seasoning I always keep on hand, but you could certainly just sprinkle some chili powder, cumin, garlic and onion powders, salt and pepper, and maybe just a little pinch of cayenne for a kick!)
Oil (I would recommend coconut or extra virgin olive oil), for spraying or drizzling

Preheat oven to 400-degrees.  Drizzle/spray a large baking sheet with oil to prevent sticking.  Arrange potato rounds in single-ish layer (it's okay if they overlap a little, but try to get a single layer as much as possible) and drizzle/spray rounds with oil.  Sprinkle seasoning to taste.  Bake 30 minutes or until potatoes are tender.  Top with warm toppings (I added cheese and beans here) and pop back into the oven for a few minutes to allow toppings to heat and melt.  Remove from oven and serve with your favorite toppings!

Nacho toppings: we topped ours with cheese and black beans, and to my portion I added lettuce, tomatoes, salsa, pickled jalapeno slices, sour cream, and guacamole.  Another great topping would be some taco-seasoned meat, but feel free to add whatever you like to eat with your nachos!  These would also be awesome as chili cheese nachos, or BBQ nachos.

I love nachos!  Keep in mind these are definitely roasted sweet potatoes.  They're not going to be crispy like a tortilla chip, but the seasoned sweet potatoes make such a delicious and nutritious base for all your favorite toppings!

Give it a try!

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