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Crispy sweet potato paleo nachos
Crispy sweet potato paleo nachos
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Prep Time:
Cook Time:
120 minutes
Total Time:
120 minutes
Sweet potato paleo nachos topped with spicy lean beef and fresh tomato salsa - a crowd-pleasing masterpiece!
Ingredients:
  • 2 large sweet potatoes, thinly sliced lengthways using a mandoline
  • 80ml 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
  • 5.00 gm ground cumin
  • 1 tsp ground chilli
  • 2 tsp dried oregano flakes
  • 6.25 gm smoked paprika (pimenton)
  • 400g can chopped tomatoes
  • 9.15 gm Worcestershire sauce
  • 125ml coconut cream
  • Juice of 1 lime
  • Charred jalapenos, to serve
  • 1 avocado, halved, to serve
  • Fresh coriander, to serve
  • 250g cherry tomatoes, halved
  • 82.50 ml coriander leaves, roughly chopped
  • 1 garlic clove, crushed
  • Juice of 2 limes
Instructions:
  • 1. Preheat the oven to 150C. Spread sweet potatoes on 3 baking paper-lined trays, brush with 2 tablespoons oil, and bake for 15 minutes until starting to dry out. Lower the oven temperature to 110C and continue to bake for another 1 hour, rotating and switching trays every 15 minutes, until crisp. Remove from oven and let cool.
  • Mix together the salsa ingredients in a bowl, then sprinkle with salt and let it sit for a while.
  • Heat 1 tablespoon of oil in a large frypan over medium heat. Sauté the onion, garlic, and capsicum for 8 minutes or until softened. Set aside. Add eggplant and another 1 tablespoon of oil to the pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from the pan and set aside. In the same pan, cook the mince with cumin, chilli, oregano, and 2 teaspoons of paprika for 5 minutes or until browned. Stir in tomato, Worcestershire sauce, and 2 cups (500ml) water. Return the onion mixture and eggplant to the pan. Simmer for 15 minutes or until thickened. Season to taste. Enjoy your flavorful dish!
  • In a bowl, mix together coconut cream, lime juice, and the remaining 1/2 teaspoon of paprika. Season with salt to taste and set aside.
  • Layer the sweet potato chips in a serving dish and garnish with the spicy beef mixture, charred jalapenos, avocado, fresh coriander, tomato salsa, and drizzle with coconut cream dressing.

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