WHAT TO EAT TONIGHT

Sweet potato nachos

Nacho purists, look away now – this uses chunky roast sweet potato wedges instead of tortilla chips for a healthier, but no less moreish, version

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Nacho purists, look away now – this uses chunky roast sweet potato wedges instead of tortilla chips for a healthier, but no less moreish, version

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 2 medium sweet potatoes, cut into chunky chips
  • 2 red onions, sliced into eight wedges
  • 1 tbsp sunflower oil
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 200g jar jalapeño peppers, drained
  • 400g tin black beans, rinsed and drained
  • 200g Cheddar cheese, grated
  • 6 spring onions, thinly sliced
  • 75g soured cream
  • Salsa, to serve 
  • Sea salt
  •  
  • For the guacamole:
  • 1 ripe avocado, halved and stone removed
  • Juice of ½ lime
  • Large handful of coriander, plus extra to garnish
  • ½ tsp tabasco sauce
  • Sea salt
  1. Preheat the oven to 220ºC/fan 200ºC/gas mark 7.
  2. Place the sweet potatoes and red onions on a large baking tray (use two baking trays if necessary – it’s important that the vegetables have space to cook otherwise they will steam and go soggy). Drizzle with sunflower oil and toss with the paprika, cayenne and sea salt until completely coated. Roast in the oven for 25 to 30 minutes or until the sweet potato is tender and slightly charred at the edges.
  3. Meanwhile, to make the guacamole, blitz all the ingredients together in a food processor until smooth. Season to taste with sea salt.
  4. When the sweet potatoes are cooked, pile them up on one baking tray and top with the jalapenos, black beans, Cheddar and half the spring onions. Return to the oven for a further five minutes or until the cheese is melted and golden.
  5. Serve with a generous scattering of the remaining spring onions, coriander, and dollops of soured cream, guacamole and the salsa.

RECIPE EXTRACTED FROM EAT. LIVE. GO: FRESH FOOD FAST

RECIPE EXTRACTED FROM EAT. LIVE. GO: FRESH FOOD FAST

EAT. LIVE. GO: FRESH FOOD FAST BY DONAL SKEHAN

Published by Hodder & Stoughton

£ 25.00

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Tagged in:
Mexican
Potatoes
Vegetarian

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