Sweet Potato Nachos

My cast iron sweet potato nachos were the prefect snack to satisfy my craving for nachos. Typically fully loaded nachos have fried tortilla chips covered in a lot of cheese, guacamole, sour cream, beans, salsa and some kind of meat. I made it a lot healthier by swapping out the fried tortilla chips for sweet potato drizzled in a little olive oil, reduced the cheese serving, added guacamole, pico de gallo and jalapeño. I cooked the sweet potato in the cast iron so it would be a little bit more crisp, but not crunchy. The sweet potato nachos satisfies my cravings without indulging.

Sweet Potato Nachos

Sweet Potato Nachos

Sweet Potato Nachos
 
Author:
Recipe type: Appetizer
Cuisine: Healthy
Ingredients
  • 1 large sweet potato or yam
  • ½ cup of shredded cheese
  • 1 avocado
  • 1 tomato
  • ¼ onion
  • 2oz chopped cilantro
  • 1 jalapeno pepper
  • juice of half a lime
  • ½ cup sliced pickled jalapeno peppers
  • 1 tbsp. olive oil
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 tsp. taco seasoning
Instructions
  1. Slice sweet potato ¼ inch thick.
  2. Lightly grease cast iron with ½ tbsp. olive oil and layer sweet potato in pan.
  3. Drizzle olive oil onto sweet potato, season with 1 tsp. salt, 1 tsp. black pepper and 1 tsp. taco seasoning.
  4. Bake in oven at 450˚F degrees for 15-20 minutes.
  5. While sweet potatoes are baking.
  6. Guacamole - Mash avocado and mix in lime juice and remaining salt and pepper.
  7. Pico de Gallo - Dice tomatoes, onions and jalapeno. Mix in bowl with chopped cilantro.
  8. After 15-20 minutes, remove sweet potato from oven. Sprinkle with cheese and put in the oven for another few minutes to melt the cheese.
  9. Remove from oven and top with guacamole, pico de gallo and sliced pickled jalapeño.

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