SWEET POTATO NACHOS
Sweet potatoes on nachos? You have got to be kidding me.
Ever since I became vegan 2 1/2 years ago, I have become pretty daring when it comes to food. So when I saw the recipe on page 113 in the book, “Unprocessed,” I couldn’t wait to go to the store, buy the groceries and start preparing sweet potato nachos. It’s written by Chef AJ. She’s an author, dietician and culinary instructor who holds a Certificate in Plant-Based Nutrition.
I have to be honest, I had to read the recipe twice before I headed out the door, because tortilla chips were not included. The substitute for chips are sliced up sweet potatoes. Talk about a healthy twist. It made me even more intrigued.
Not only do sweet potatoes taste good, but they’re very healthy for you. Sweet potatoes are a great source of vitamins A and C and they are high in fiber. Cut them up into chips, throw on some toppings and they’re fun to eat as well.
My wife and I loved them, especially with some salsa and guacamole on top. We plan to put this recipe in the rotation for meals at least once a month. Hey, it will be perfect when football season starts in less than two months.
If you would like more information on this recipe, the book or the author, check out this link to Chef AJ. CLICK HERE
Enjoy the nachos, the website, with lots of recipes and as always, enjoy that vegan thing.
1 sweet potato per person
Non-fat refried beans
or anything you would normally enjoy on your nachos
Preheat oven to 450 degrees. Cut sweet potato in uniform slices, approximately 1/4″ thick. Place slices on nonstick baking sheet with aluminum foil with cooking spray. Sprinkle with smoked paprika. Bake for 20 minutes, flip over and bake for another 10-15 minutes until done. These are the “chip” part of your nachos.
Place several sweet potato chips on a plate and fully load them with the remainder of the ingredients. Chef A.J. recommends creating a nacho bar and letting your family or your guests build their own nachos.