Sweet Potato Nachos

I first ate sweet potato nachos in a local cafe and I was hooked. This is my version of sweet potato nachos, it is dairy free and gluten free and so delicious. There are a few bits to this recipe, to save time I usually cut up the sweet potatoes the night before. I like to keep the skin on, it gives the potatoes a crispier texture.

I hope you enjoy them as much as we do.

Sweet Potato Nachos

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: The Orange Pantry

Serves: Serves 4

Ingredients

2 large sweet potato, peeled and into medium-sized wedges
1 Shallot, finely sliced
1 tin of black beans, drained and rinsed
½ red capiscum diced into 3cm cubes
1 tin of chopped tomatoes
1 shallot, finely sliced
1 green chili, finely sliced
½ cup of cashew cheese
1 avocado
¼ cup of coriander leaves, roughly chopped
Juice of 1 lime
½ teaspoon of cumin powder
Pinch of paprika
Jalapenos (optional), to serve.
2 tablespoons of extra virgin olive oil or coconut oil
Salt and pepper to taste

Instructions

Preheat the oven to 200°C and line a large baking tray with baking paper
Place the sweet potato wedges in a large bowl with one tablespoon of olive oil and 1 teaspoon of salt.
Toss until the sweet potatoes are coated with oil
Place the sweet potato wedges on the prepared baking tray and put in the oven, cook for 20 minutes until cooked through
Heat the other tablespoon of oil in a large frypan over medium heat, saute the shallot for 3 minutes
Add the cumin powder, paprika and stir for 20 seconds, pour in the tinned tomatoes and diced capsicum, cook for another 5 -7 minutes
Stir in the black beans with a pinch of salt, lower the heat and cook through for 5 minutes
Mash the avocado with a fork into a medium-size bowl, stir in the lime juice, green chili, and coriander leaves, season with freshly ground salt and pepper
To serve
Place the sweet potato wedges on a large serving plate
Top with the tomato and black bean salsa, avocado, cashew cheese, coriander and jalapenos.