Sweet Potato Nachos…Round 2


I made these a few months ago, but they weren’t quite right. I spent some time trying to perfect them, and I think I finally got it down. So… I present to you, the new, semi-improved, and yummy, Sweet Potato Nachos. This recipe serves 2 people.

Skin 2 medium sized sweet potatoes, and cut into very thinly sliced chips (basically, as small as you can get without cutting off your finger!). Preheat oven to 400 degrees.Toss the chips in olive oil or coconut oil (1 tablespoon) and season with chili powder. Line a cookie sheet with parchment paper, and spread chips across flat, in 1 layer. Cook chips for 10 minutes, flip over, and cook an additional 10 minutes. While chips are cooking, cook lean ground turkey or ground chicken stove top until cooked through, season with choice seasoning (not salt!). I used Flavorgod Garlic Lovers. After chips and meat has been cooked, line a pie dish or shallow baking dish with 1/2 of the chips. Cover with drained and rinsed blackbeans (1/4 cup), 1/2 cup of cooked ground turkey, and 1/4 cup of shredded cheese or vegan cheese (I use Horizon Mexican Blend). Lower oven heat to 350 degrees, and place dish back in the oven for 5 minutes or until cheese is melted. Serve with fresh salsa, greek yogurt, and avocado (or other veggies of choice!)

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