We've swapped corn chips for sweet potato in this delicious nachos dish. It’s topped with gooey cheese, tomato and avo.
Serves22
Cook time10 mins10 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
