Sweet Potato Nachos
An Original Recipe by Lorraine Elliott
- 1kg/2.2lbs. sweet potatoes (on the smaller side), scrubbed well
- Extra virgin olive oil (around 4 tablespoons)
- Chilli powder
- 400g/14.13ozs. tin black beans, drained well
- 1 cob corn, grilled (this is my favourite way to cook corn)
- 2 avocados
- 2 tablespoons Sriracha sauce or hot sauce
- Salt and pepper
- 1 heaped tablespoon (very heaped) sour cream
- 4 sticks green onions, sliced
- 100g/3.5ozs. Danish feta
- 2 large red chillies, sliced
- Hot sauce
Step 1 - Preheat oven to 180C/350F and bake the sweet potatoes for 45 minutes or until becoming tender. Remove from oven and split in half and drizzle with oil and sprinkle with chilli powder. Bake for another 15 minutes.
Step 2 - Mash 1.5 avocadoes with the Sriracha and salt and pepper and cover and set aside. Remove the kernels from the corn and set aside. Drain the black beans well.
Step 3 - When the sweet potatoes are done place them on a large serving platter around the outside. On the inside place the black beans, corn kernels and half of the green onions and chillies. Add the guacamole in dollops around the beans and then crumble the Danish feta on top and add hot sauce. Garnish with the rest of the green onions, chilli and slice the remaining 1/2 avocado in wedges and stick them in the guacamole.