These sweet potato nachos are not only insanely delicious but will convince even sweet potato skeptics to abandon ship on their stubbornness and dive in!
Pre-heat your oven to 400°F.
Wash and scrub sweet potatoes. Remove the skin with a veggie peeler and slice into discs with a sharp knife or mandolin.
Drizzle, rub, or spray the slices with your favorite healthy oil (avocado, coconut, olive, etc...) and arrange in a single layer on a baking sheet or pan. Season with chili powder, garlic powder, cayenne/paprika, and salt and pepper to taste.
To make these gloriously paleo, simply skip the dairy in favor of a mountain of guacamole and salsa. SO GOOD!
T-Rex? Add some bacon, shredded chicken, or pulled pork and have at it!
Vegan? Skip the cheese or add some daiya instead. This dish is easily veganized and oh-so flavorful either way, especially when loaded to the brim with fresh salsa and guacamole.
Nutrition Facts below are estimated for the base recipe above using an online recipe nutrition calculator. Adjust as needed based on choice of toppings and enjoy!
To take the savory-sweet combo a step further, grab a little ground cinnamon and sprinkle that over the sweet potatoes too! I tried this the other day and practically swooned into my plate.
Recipe by Peas and Crayons - Sweet Potato Nachos https://peasandcrayons.com/2013/04/sweet-potato-nachos.html