Sweetpotato Nachos
Cooking time
20 mins
Prep time
30 mins
Switch up your usual nachos with these crunchy sweetpotato slices, loaded with jalapeños, kidney beans, sour cream and guacamole.
Serving
For the nachos
- 4 North Carolina sweetpotatoes, sliced into 5 mm rounds
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp salt
For the toppings
- ½ white onion, chopped
- 1 red pepper, diced
- 2 tomatoes, diced
- 1 can kidney beans, drained and rinsed
- 1 can sweetcorn, drained
- 1 tbsp fresh chopped coriander
- 1 tbsp sliced jalapeño
- 3 tbsp sour cream
- guacamole, to serve
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 340kcals
Fat: 14g
Carbohydrates: 49g
Sugar: 7g
Protein: 7g
Fibre: 10g
Directions
Step 1
Heat the oven to 220°C.
Step 2
In a mixing bowl, add the sliced sweetpotatoes, pour in the olive oil, then add the chilli powder, smoked paprika, oregano and salt.
Step 3
Using a spatula or your hands, coat the sweetpotato slices evenly in the oil mixture.
Step 4
Place the slices on a roasting tray lined with baking parchment and bake for 20 to 30 minutes until caramelised and tender.
Step 5
Arrange the sweetpotatoes on a large serving platter, then top with the diced tomatoes, red pepper, chopped onion, kidney beans, sweetcorn, coriander, jalapeños and sour cream.
Step 6
Serve immediately with guacamole.
