On long, stressful, busy days it can be really hard to make healthy food choices, you just want to bung something in and mooch about without too much thought and there definitely needs to be a serious amount of sitting down involved! That’s when sweet potato nachos comes into play, avoiding all the salt, unhealthy fats and processed sugars of traditional nachos, this recipe delivers a nutrient dense alternative and is still quick and easy to prepare. If you’re cooking with kids, get them to assemble this dish for you at the table, it’s a lot of fun splodging on the toppings!
Sweet potatoes provide you with a rich source of Vitamin A, B6 vitamins, magnesium, anti-oxidants, anti-inflammatories and dietary fibre whilst the fresh avocados pack a punch with omega 3 fatty acids, phosphorus, iron, potassium, anti-inflammatories and soluble fibre. Finishing off with fresh tomatoes containing anti-oxidants, dietary fibre, potassium, B vitamins and folic acid – and thats just the main ingredients!
Sweet Potato Nachos
4 sweet potatoes, cut into chunky wedges, skin left on (if you are weaning, take the skin off for the baby as they can find this hard to chew)
150ml sour cream
8 cherry tomatoes, chopped
3 tbsp fresh coriander, finely chopped
1 avocado, smashed
1 red onion, finely chopped
Zest and juice of 1 lime
1 tbsp coconut oil or olive oil
1 tbsp smoked paprika
- Pre-heat your oven to gas mark 6/180. Heat your oil for several minutes on a large baking tray then toss the potato wedges in it. Spread the potato wedges evenly over the tray and sprinkle over the smoked paprika. Cook in the oven for approx 25-30 minutes, you’re looking for the potatoes to be tender to touch and turning golden but not going mushy or floppy.
- Meanwhile make the salsa by taking half the red onions and mixing with the most of the chopped tomatoes – hold back 2 tablespoons for the guacamole. Stir in 1 tablespoon of the coriander, season and put to one side.
- Make your guacamole by mixing the smashed avocado with the rest of the red onions and reserved chopped tomatoes, another tablespoon of coriander and the lime juice. Season and put to one side.
- Once the sweet potatoes are ready, place them in your serving dish and scatter/splodge over the tomato salsa, guacamole and sour cream*. Finish the dish by sprinkling over the lime zest and the final tablespoon of coriander.
- Serve, enjoy and put your feet up!
*(I sometimes add 2 tbsp of grated cheese if it’s been a really bad day!)