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…
- 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.
- 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
- Non-paleo option – add sour cream and/or cheese.
- Makes approx. 4 – 6 servings as an appetizer, or 3 servings as a dinner.