Sweet Potato Nachos
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- Preparation: 5
- Cooking: 15
- Ready: 20
Super simple to make and fun to eat, you can’t go wrong with these nutritious nachos!
- sweet potatoes (one per person)
- smoked paprika
- nacho toppings – your favourite toppings such as oil-free refried beans, chopped tomato, corn, cilantro (coriander), onion, olives, jalapeño chiles
Preheat the oven to 230°C/450°F/gas mark 8.
Cut the sweet potato into uniform slices, approximately ¼ inch thick. Place on a Silpat mat or non-stick baking sheet, and sprinkle with smoked paprika. Bake for 20 minutes, turn over, and bake for another 10 to 15 minutes, until crisp. These are the “chips” for your nachos.
To serve, place several sweet potato “chips” on a plate, and fully load them with your favourite nacho toppings.
I like to create a nacho bar so guests can build their own nachos.
If you use organic sweet potatoes, there is no need to peel them. The skins contain lots of fibre and other nutrients.
Recipe taken from Unprocessed 10th Anniversary Edition: Revitalize Your Health with Whole Foods, by Chef AJ, published by Book Publishing Company (BPC).
“When you’re vegan, not many people invite you over for dinner. And when you are a chef, even fewer do! My friend Margaret Rudoy dared to have me over and created this delicious dish that is now a staple in our home and appears in the beautiful cover photo of this new edition.”