Sweet potato nachos
Sweet potato nachos
645 cals, 40p, 36c, 33f (per meal)
  • 1 packet (35g)
  • 3 sweetpotato, 5" long (630g)
  • 4 tbsp (54g)
  • 2 medium whole (2-3/5" dia) (246g)
  • 1 medium (2-1/2" dia) (110g)
  • 2 tbsp (30mL)
  • 1 avocado(s) (201g)
  • 1 1/2 lbs (681g)
  • 1 tsp (6g)
  • 1
    Preheat oven to 300 F (150 C).
    2
    Thinly slice the sweet potatoes and toss with the salt and about 75% of the coconut oil. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. And put in oven for about 12 minutes, flipping once and cooking the other side for about 12 more minutes. Watch closely to make sure they do not burn. (Note: it may be difficult to get very crispy chips depending on how thin you are able to slice the potatoes. If crispiness is desired, you can try cooking them on a wire rack, or use the broiler to finish them off- but be careful not to burn.)
    3
    While the potatoes cook, prepare the beef. Add the remaining coconut oil to a pan over medium-low heat and add the beef, the diced onion, half of the diced tomatoes, and the taco seasoning packet (you may want to add some water depending on juiciness of tomatoes). Cook, covered, for about 20-25 minutes, stirring occasionally, until cooked through.
    4
    To assemble: Put beef on sweet potatoes and top with the chopped avocado (or make guacamole!), remaining tomato, and lime juice. Serve.
    5
    (Tip for cooking in bulk: keep sweet potatoes and meat/toppings separate until serving)
    404: Uh-oh, looks like that page doesn't exist...
    Strongr Fastr's servers are currently unavailable, either due to maintenance or unusually high load. Please wait a few minutes and try again...
    Try Again
    Uh-oh, looks like something went wrong. Please let us know if this problem persists...
    Can't connect to Strongr Fastr's servers. Check your internet connection...
    Try Again