Wednesday, May 9, 2018

Pulled Pork Sweet Potato Nachos

Nachos are one of my favorite comfort foods. Traditionally I use blue corn or regular corn chips as the base, but to reduce the sodium and up the nutritional value, I decided to use sweet potatoes. The result is the perfect blend of sweet and salty. If you want to add a good kick, add thinly sliced serrano pepper on top. I believe this meal will continue to be on rotation at our house because it's so delicious and simple!


1. Preheat oven to 400. Coat a large sheet pan lightly with olive oil. Place potato slices in a single layer on the baking sheet; drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip and bake for 8-10 minutes longer, or until crisp (watch them carefully so they don't burn).




2. Top the potatoes with pork, corn, red pepper and cheese and bake for 5 minutes longer, or until the cheese melts.


3. Serve garnished with avocado and sour cream.



Pulled Pork Sweet Potato Nachos
Serves 3-4

All you need:
3 large or 6 small sweet potatoes, sliced thin
Olive oil, for drizzling
Salt and pepper, to taste

1 cup pulled pork
1/2 cup corn kernels
1/2 cup black beans
1 red bell pepper, diced
1 cup freshly grated sharp white cheddar cheese
1 avocado, diced small
Sour cream, for garnish

All you do:
1. Preheat oven to 400. Coat a large sheet pan lightly with olive oil. Place potato slices in a single layer on the baking sheet; drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip and bake for 8-10 minutes longer, or until crisp (watch them carefully so they don't burn).
2. Top the potatoes with pork, corn, red pepper and cheese and bake for 5 minutes longer, or until the cheese melts.
3. Serve garnished with avocado and sour cream.

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