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.