Healthy sweet potato nachos

A vegetable-forward meal the whole family will love!

Nachos used to put in an appearance every week at our house, most often for a simple weekend lunch. Over time, though, I’ve been trying to wean everyone off the ‘really fun but too salty’ food group, including tortilla chips. When I realized that one of their favourite – and the healthiest – parts of eating nachos was all the great toppings, I knew I’d be able to reintroduce this tasty meal to the weekly menu, but with a healthier twist. When you’re making the sweet potato chips, don’t be tempted to add more oil as they just won’t get crispy if you do. Once you’ve made the sweet potato chips, you can assemble a big batch on an oven-safe tray and pop it back into the oven to melt the cheese if you like, before adding the rest of the toppings. I like to set things out buffet-style so everyone can build their own serving with their favourite toppings. The sky’s the limit with what you can layer on top – including black beans or shredded cooked beef, pork or chicken if all-veggie isn’t your thing.

Ingredients

  • 2 small sweet potatoes
  • 1 tablespoon (30 mL) olive oil
  • Salt, pepper
  • 1/2 cup (125 mL) grated cheddar or vegan cheese (or more, to taste)
  • 1 ripe avocado, peeled and diced
  • 1 cup (250 mL) diced tomatoes
  • 1/2 cup (125 mL) diced green pepper
  • Sour cream (regular or dairy-free), to garnish
  • Salsa and chopped fresh cilantro or green onions, to garnish

Directions

  • Preheat oven to 400F.
  • Wash the sweet potatoes (no need to peel them). Slice very thinly (less than 1/4 inch or .6 cm thick) with a mandoline or a very sharp knife. Put the slices in a bowl and drizzle oil over top. Toss with fingers to ensure both sides of each slice are light coated with oil.
  • Lay the sweet potato slices out on a parchment-lined baking sheet.
  • Bake 10 minutes then flip slices over. Bake 10 – 15 minutes longer until starting to crisp up and getting slightly brown around the edges.
  • Line two plates or broad bowls with cooked sweet potato slices. Sprinkle cheddar on top of the hot sweet potatoes.
  • Add avocado, tomatoes, green pepper and any other toppings you like. Garnish with a dollop each of sour cream and salsa plus a sprinkling of fresh herbs then serve.

Serves two; can easily be multiplied.

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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