Sweet Potato Nachos
Until you’ve tasted these, you will always think that traditional nachos are the way to go! However, these are so moreish, plus they count for two portions of your 5-a-day, that you’ll be wanting to eat them cold from the fridge if there are any left over!
|½ tsp||garlic powder|
|½ tsp||onion salt|
|½ tsp||mild chilli powder|
|1 tbsp||rapeseed oil|
|4||medium sweet potatoes, scrubbed and cut into 1cm-thick slices|
|4||spring onions, finely chopped|
|1||red chilli, deseeded and finely chopped|
|2 tbsp||roughly chopped coriander|
|juice of 1 lime|
|80g||mature cheddar cheese, grated|
|1||ripe avocado, peeled, stoned and roughly chopped|
|sea salt and freshly ground black pepper, to taste|
|1 tbsp||jalapeño peppers (from a jar), drained and roughly chopped, to serve (optional)|
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2 Sprinkle the garlic powder, onion salt, chilli powder and rapeseed oil onto a large baking tray or into an ovenproof dish and stir together, then add the sweet potato slices and toss together until the potatoes are coated. Bake in the oven for 15 minutes until just browning and softened.
3 Meanwhile, preheat the grill to high and make the salsa. Put the tomatoes, spring onions, chilli and half of the coriander into a bowl and season with salt and black pepper. Toss together, then add half of the lime juice and toss once more.
4 Spoon the salsa over the cooked sweet potatoes, then scatter the grated cheese evenly over the top. Place under the hot grill for a few minutes until the cheese has melted and is golden brown.
5 Meanwhile, toss the avocado with the remaining lime juice and coriander.
6 Serve the sweet potato ‘nachos’ topped with the chopped avocado and jalapeños (if using).