Cheesy sweet potato nachos

We've swapped corn chips for sweet potato in this delicious nachos dish. It’s topped with gooey cheese, tomato and avo.

2

10m

10m

Ingredients

  • 1 (about 400g) gold sweet potato, peeled, cut into batons
  • 1 tsp Mexican seasoning
  • 1/3 cup (40g) coarsely grated tasty cheddar
  • 150g cherry tomatoes, quartered
  • 1/2 avocado, stoned, peeled, chopped
  • 2 tsp lime juice
  • 2 tbs Greek-style yoghurt

Method

STEP 1

Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange the sweet potato on the lined tray and spray with olive oil spray. Sprinkle with Mexican seasoning. Bake, turning the sweet potato halfway through cooking, for 15 mins or until tender.

STEP 2

Sprinkle cheddar over the sweet potato on the tray. Bake for 5 mins or until the cheddar melts.

STEP 3

Meanwhile, combine the tomato, avocado and lime juice in a small bowl.

STEP 4

Spoon the tomato mixture over the sweet potato and drizzle with yoghurt. Season with pepper to serve.

Dietary information

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.