February 3, 2017

Sweet Potato Nachos



To serve 2 for a meal or 4 for snacking


5 sweet potatoes 

A drizzle of avocado oil (or coconut)

1/4 cup crumbled goats cheese (or as much as you would like!)

1/2-1 cup cooked shredded chicken

½ cup black beans

Salt and pepper

1 avocado (we sliced ours, but you can also mash it) 

2 red bell peppers



10 halved cherry tomatoes

½ red onion, thinly sliced

¼ cup finely chopped cilantro

Juice of ½ lime  



3 egg yolks

Juice half lemon

Tsp dijon

S and P 

⅔ cup avocado oil

½ tsp chipotle powder (or more to taste)

1 clove garlic

2 tbsp roasted red pepper





For the sweet potatoes:

There are so many different ways to make sweet potato nachos, some go for a high heat and some for a low, I’ve tried it every way round and I’ve had the best results with a 325F oven and a long cooking time so that’s what I recommend. However you do it you’ll need to work with your oven, keep and eye on them and adjust as needed till you know your oven with sweet potatoes. But don’t let that deter you, these sweet potato chips are crispy and FAB loaded up with all your favourite toppings. 

To make the nachos, slice your sweet potatoes reeeeally thin, (around 1/8 inch” thick and as even as possible) toss them in avocado oil, and lie them on a baking sheet or two making sure not to overlap any of them. Sprinkle them a good dose of salt and place in the oven for roughly 2 hours, taking them out and tossing them after an hour.  This is where you have to watch them, and learn your oven but cooking slowly gives you the truly crispy chip that you want for a winning nacho plate!  You may need to remove some as they crisp up letting the others cook longer – I always take out some of the edge ones slightly easier for an even crisp. They’ll finish crisping up when they are out of the oven but when they have crisped up, use them right away for the best nachos! 


For the salsa:

While the nachos are cooking make the salsa by combining the tomatoes, onion, lime juice, cilantro and season with salt and pepper.


For the roasted red pepper: 

Preheat the oven to 400F.  Core and slice 2 red peppers and lay the slices out on a baking sheet or skillets.  Put the sliced peppers in the oven and bake for 30 minutes, tossing half way through.  After 30 minutes, or when they are soft and starting to caramelize nicely, pull them out to cool.

For the aioli: 

I use this avocado oil (this is great because it’s a relatively flavorless oil that won’t overpower the aioli. Sidenote: It’s also a great high heat oil that’s stable for frying, it’s the one we use for most things!)

Add the egg yolks, lemon juice, dijon, salt and pepper, chipotle powder, garlic and roasted red pepper to a blender.  Blend those ingredients together for 10-15 seconds until it’s smooth and they are all well combined.

Now using the funnel in the top of the food processor or the hole in the blender lid, slowly (very slowly) add in the avocado in a steady stream.  You need to add it slowly to give the mixture inside time to emulsify as you add the oil. It might take 1-2 minutes to add it all in.  If you’re not making the nachos right away, seal it in a glass jar and store it in the fridge ready to use!

To assemble:

Once your sweet potatoes are nice and crispy transfer them to a skillet or ovenproof dish and cover with your cheese, beans, chicken or whatever else you want to add and place back into the oven for 10-15 minutes or until everything is heated through.  (If you don’t add cheese and don’t need it to melt, just heat the toppings and add them to the cooked nacho chips and then serve!)  Once you’ve pulled the nachos out, add your salsa then slice or mash your avocado and add to your salsa.  Drizzle over the chipotle aioli…. and dig in!



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