Selection Sunday called for Sweet Potato Nachos, and they hit the spot!! I know I have talked about these on Instagram, but realized I have never added them to the blog. So here you go..
What You Need:
Sweet Potato, sliced in thin slices (one per person)
Pulled Chicken, cooked
Red Pepper, chopped
Green Pepper, chopped
(these are the base ingredients I use, then you can top with your favorites)
Dairy Free Shredded Cheese
(whatever you love!)
Pre-heat your oven to 425 degrees. On a foil lined baking sheet (you may need two), spray with olive oil spray and then arrange your sweet potato slices in an even layer. Season with Butt Rub, or salt and pepper. Cook until tender, about 15 minutes. (thicker slices will take longer)
In a pan, over medium-high heat, spray with olive oil spray and add your chopped peppers, onions and jalapeño. Saute for about 8 minutes until translucent and beginning to blacken. Season with salt and pepper.
Once your sweet potato slices are done, remove from oven, and turn on your broiler.
Now you can add on top of the sweet potato slices, whatever toppings you want to go under the broiler. We did the chicken, peppers, onion, jalapeños, and shredded cheese. Place under the broiler for about 2-3 minutes, or until cheese is melted and edge of sweet potatoes blacken a little.
Then top with your favorites! Tonight we added salsa, avocado, fat-free sour cream and more jalapeños.
This is a great dinner or snack to make, especially with March Madness kicking off this week!
And if you track macros, it is really easy to measure these nachos. Simply weigh out how many sweet potatoes each individual needs and put on the baking sheet in their own little pile. You can weigh out the chicken this same way, and all the other toppings. So tonight when everything went back under the broiler, myself, Ryan and Jaxon all had our own pile of nachos. Then they just slid off the baking sheet and onto our own plates.
If not tracking macros you could make a huge baking sheet piled high, and let people serve themselves!