Loaded Sweet Potato Nachos with Zesty Guacamole. Nachos! They’re usually just an occasional treat for most people, as they aren’t exactly waistline friendly. This version of nachos, however, is highly nutritious for your skin and body. The sweet potato caramelises in the oven, becoming chewy with crispy edges, while the zesty guacamole adds a delicious twist. Sweet potatoes are a true superstar root vegetable and a good complex carbohydrate to enjoy in your diet frequently. They’re also a great source of beta-carotene, which is important for eye and skin health and for a glowing complexion. They contain fibre, potassium, calcium and magnesium, plus vitamin C necessary for collagen production in the skin and vitamin B6 to boost your mood. They’re a true feel-good food for health and beauty. This recipe is from Rosanna Davison’s ‘Eat Yourself Beautiful’ cookbook.
Loaded Sweet Potato Nachos with Zesty GuacamoleAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 2 medium sweet potatoes ,
- 1 tbsp coconut oil, melted
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- Himalayan pink rock salt and freshly ground black pepper
- 2 tbsp nutritional yeast zesty guacamole (page 153)
- 1/2 ripe avocado, diced (optional)
- cherry tomatoes, halved
- chopped jalapeños
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Scrub the sweet potatoes well. I like to leave the skin on to go crispy in the oven. Slice the potatoes as thinly as possible with a sharp serrated knife.
- In a small bowl, mix together the melted coconut oil with the curry powder, turmeric, smoked paprika and some salt and pepper.
- Toss the sweet potato slices in the spice mixture, coating them well. Lay them out on the lined baking tray and sprinkle with the nutritional yeast.
- Bake in the oven for 20–25 minutes, until they become crispy around the edges.
- Arrange the nachos on a serving platter with a dollop of guacamole and scatter with the avocado, cherry tomatoes and chopped jalapeños.