Even Better Sweet Potato Nachos

If you know me well then you would know that I love sweet potato nachos ; not only are they healthier then regular nachos but i’m calling it and saying that they taste even better too. Ive improved my trusted recipe by making a new spice mix which is tangy , salty and mexican inspired. If you love burritos , margaritis or salsa dancing then I think you may just enjoy this recipe.  This seems like a lot of ingredients but most of the things you should have in the cupboard.  All ingredients are vegan if you use vegan cheese.

Serves two

Sweet Potato Nachos

For the sweet potatoes

2 large sweet potatoes ; cut into thin rounds

3 garlic cubes ; crushed

Coconut oil or olive oil

For the spice mix

  • Pinch of cumin seeds
  • Small pinch of cayenne pepper
  • Pinch of coriander powder
  • Pinch of paprika
  • Pinch of garlic powder
  • Pinch of basil

For assembly

2 cans of kidney beans or mexi beans

Half cup of vegan or regular mozzarella

Half a cup of vegan or regular cheddar cheese

For the Guacamole 

Bunch of diced coriander (basil is also really good like i’ve used today)

2 avocados

Juice of two limes

1 bunch spring onions ; finely diced

2 teaspoons cumin seeds

1 tablespoon coconut or olive oil

Preheat oven to moderate temperature

First place the sweet potato rounds among the trays and drizzle with your choice of oil before topping with the the spices and the whole garlic cubes. Cook for 40 minutes turning half way through to ensure browning on each side of the potatoes.

Once the sweet potato is fragrant and caramelized remove from oven and arrange the sweet potatoes in a large oven tray and top with the two cans of drained kidney beans and cook in the oven for ten minutes at a low temperature ;ensure the whole garlic cubes have become soft and buttery and crush them before placing back among the sweet potato mixture.  Then top with the cheeses and cook for another 15 minutes in the moderately hot oven.

While the nachos cook make the guacamole ; de seed avocado and scoop out the green goodness ; add to a blender or to the bowl of a stick blender and blend along with the lime juice , coriander, diced spring onions , olive oil and cumin seeds until you are left with a thick sauce.

Serve nachos on large plates and top with extra coriander and spring onions. You could even top with vegan or regular sour cream as I did.  I also topped mine with cucumber and raw capsicum for extra crunch!


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