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Crispy sweet potato paleo nachos

Writer's picture: John MusumeciJohn Musumeci

Do you love mexican food? Try this recipe.

Topped with fresh tomato salsa and spiced lean beef, these sweet potato paleo nachos are the ultimate crowd-pleaser.

Serves: 4 | Cooking time: 2 hours


INGREDIENTS



  • 2 large sweet potatoes, thinly sliced lengthways using a mandoline

  • 1/3 cup (80ml) extra virgin olive oil

  • 1 red onion, finely chopped

  • 2 garlic cloves, chopped

  • 1 red capsicum, finely chopped

  • 1 small eggplant, finely chopped

  • 350g lean beef mince

  • 2 teaspoons ground cumin

  • 1 teaspoon ground chilli

  • 2 teaspoons dried oregano flakes

  • 2 1/2 teaspoons smoked paprika (pimenton)

  • 400g can chopped tomatoes

  • 1 1/2 teaspoons Worcestershire sauce

  • 1/2 cup (125ml) coconut cream, chilled

  • Juice of 1 lime

  • Charred jalapenos, halved avocado and coriander leaves, to serve

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TOMATO SALSA

  • 250g cherry tomatoes, halved

  • 1/3 cup coriander leaves, roughly chopped

  • 1 garlic clove, crushed

  • Juice of 2 limes

 

METHOD

Step 1

Preheat the oven to 150C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tablespoons oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.

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Step 2

Combine salsa ingredients in a bowl, season with salt and set aside.

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Step 3

Heat 1 tablespoon oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tablespoon oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 teaspoons paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.

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Step 4

Meanwhile, combine coconut cream, lime juice and remaining 1/2 teaspoon paprika in a bowl. Season with salt and set aside.

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Step 5

Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.

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