Loaded Sweet Potato Nachos

 
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Loaded Sweet Potato Nachos are my kind of nachos. They are everything you hope for in nachos and MORE! Crispy, right amount of spice, freshness and damn right delicious! I am obsessed! I want to eat them for every meal!

If you are looking for a killer snack, make Loaded Sweet Potato Nachos! They are perfect for game day…or any day.

INGREDIENTS

  • 3 large sweet potatoes washed and sliced into 1/4-inch rounds

  • 2 tablespoon ghee melted

  • 500g grass-fed beef mince

  • ½ red capsicum finely diced

  • 2 cloves garlic finely chopped

  • 1 TSP smoked paprika

  • 2 TSP cumin, ground

  • 1 TSP coriander, ground

  • ½ tsp chilli (optional)

  • 1 TBSP tomato paste

  • 400 g tin diced tomatoes

  • 400 g tin black beans rinsed and drained

  • Handful of chopped cherry tomatoes

  • 1 avocado

  • Salt and pepper to taste

MethoD

  • Preheat oven to 200 degrees C.

  • Toss the sweet potato rounds in 1 tablespoon of melted ghee and season with salt and pepper.

  • Place the sweet potatoes on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes.

  • Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.

  • To make the beef, heat 1 tablespoon of ghee in a large frying pan to a medium-high temperature.

  • Add the onion and garlic and cook until softened, about 3 minutes.

  • Add the beef and cook, stirring to break up any lumps, for 5 minutes until browned.

  • Add the spices and tomato paste and cook for 1 minute, then mix in the tomatoes.

  • Reduce the heat to low and simmer for 10–12 minutes. Add drained black beans and season with salt and pepper, to taste.

  • Layer sweet potato rounds on a plate, add cooked mince and top with cherry tomatoes and avocado.

  • Enjoy!

Amanda Lupica