You have seen them a couple dozen times on our Instagram posts. A staple lunch in our tribe is the famed Sweet Potato Nachos. Of course as always these are “Shayla Free” and free from the top 8 allergens. This recipe is really simple and basic, but the eating experience and taste go a long way towards making it a memorable lunch experience.
Starting with two decent sized Sweet Potatoes or equivalent potatoes.
Sliced thinly with a knife or mandoline.
Dice up one or two tomatoes. (You can substitute or make this a “Pico” by adding onion, lemon & cilantro to the tomato)
Mash up about 3 Avocados with a decent amount of cilantro. Added to the avocado mixture is a couple of squeezed limes and salt and pepper to taste.
Like I said before this recipe is pretty basic at it’s core, and you can embellish as needed. You can make the avocado a full on guacamole by adding some jalepeños, onion & tomato.
Coating all the sweet potatoes in a light coating of olive oil, lay them out on a couple of cookie sheets in preparation for baking them at 375º
Sprinkle one side of the potatoes with some sort of seasoning. We use salt, pepper, paprika, garlic salt. You can add more cajun or more pepper etc.
After sticking the potatoes into the 375º oven for about 20 minutes, take them out and flip them all over in preparation of re-entering them into the oven for another 15-20 minutes. While the potatoes are baking in the oven, we usually grill the chicken breasts on our outside grill. After they are done, dice them up and plate the nachos as you see fit on the plate.
Plating the nachos is personal preference. You can individually build the nachos or set them as we do with the chicken on the bottom, then a scoop of the avocado mixture; topped with the diced tomatoes. Homemade salsa on the side make this meal a perfect year round lunch idea.
Shayla LOVES to make them into individual nacho tacos.
If you wanted to add sour cream to yours when plating it, of course that would be acceptable and DELICIOUS. We however usually skip the sour cream, so that our whole table can be Shayla Free and safe. I usually add a couple of extra sprinkles of Ghost Salt to my finished nachos. (If you don’t know what that is click here)