Weekends are meant for letting loose and having fun – and these sweet potato nachos will help do the trick. Perfect for a Friday or Saturday night when you’re in the mood to unwind with some fun finger food, with all the fixings.

These nachos look and taste like a cheat meal, but they’re NOT. So go ahead and indulge in a grande-sized platter of nacho heaven – paleo and Whole30 approved! This is healthy twist on a classic recipe made with bold flavours that, when combined with the sweet potato, is the perfect combination to kick-start your weekend the right way.

Load these nachos up and enjoy! Mmm…

Ingredients:

• 2 large sweet potatoes
• 2 Tbs avocado oil
• 1 Tbs coconut oil
• 1 lb ground chicken (or ground turkey or beef)
• 2 garlic cloves, minced
• 1 small sweet onion, diced
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp pepper
• ¼ cup water

Toppings: Avocado, Hot Peppers, Olives, Cilantro, Franks Red Hot Sauce Original; Non paleo options – cheese and sour cream.

Directions:

• Preheat oven to 400 degrees F
• Thinly slice sweet potatoes and lightly coat with avocado oil.
• Place on baking sheet covered in parchment paper.
• Bake sweet potato for approx. 25-30 min( 15 min one side, flip and bake 10 min on other side)
• In skillet, add coconut oil, and sauté onions until translucent. Sprinkle with a ½ tsp of salt while cooking.
• Add in ground chicken, cook until browned.
• Add in minced garlic and all other spices, mix through.
• Add in water, let cook on low for 5 min and set aside.
• Once sweet potato is cooked and crisp, line on a large serving dish evenly, place ground chicken evenly on sweet potato. (or you can place on dinner plates for single servings)
• Top with toppings of choice. I like avocado, olives, hot peppers and Franks Red Hot Sauce
  Original.
• Non-paleo option – add sour cream and/or cheese.
• Makes approx. 4 – 6 servings as an appetizer, or 3 servings as a dinner.