You’d be forgiven for thinking that I have an obsession with sweet potatoes; I think I actually kind of do. They’re just so versatile and healthier than regular potatoes, so why not use them to make brownies, tortilla, or nachos?!
I actually came across a recipe for sweet potato nachos when browsing Pinterest one day and saved it for future inspiration. The Pinterest recipe was vegetarian and frankly a little boring, however; this one was thrown together with ingredients we had at home, so with a bit of planning it could have turned out even yummier. I would recommend adding some chopped spring onions and sliced jalapeño peppers on top, just to give it a little extra kick. You can also add a dollop of sour cream if you fancy.
Make this on a day you’re craving some (healthier) comfort food, as a starter for a dinner party, or just as a snack when watching your favourite movie. I think it could also work as individual canapés, although that could get a little fiddly.
2 large sweet potatoes, peeled and sliced into ½cm rounds
500g lean minced beef
1 red onion, finely chopped
3 garlic cloves, crushed
1tsp ground cumin
1 tin chopped tomatoes
1 tin beans (kidney or cannellini, or whatever you have in the cupboard – we used cannellini)
1 very ripe avocado, diced
3-4 juicy tomatoes on the vine, diced
Juice of ½ lemon
1 handful fresh coriander, finely chopped
Grated cheddar cheese
Sea salt and freshly ground black pepper
1. Lay the sweet potato onto a couple of baking trays, drizzle very lightly with olive oil, sprinkle with salt and pepper and place in a 180˚C oven until crispy and browned, turning once.
2. Meanwhile, heat a little olive oil in a large frying pan and cook half the red onion until softened. Add 2 of the 3 minced garlic cloves and cook for two minutes, without letting it burn. Add the minced beef and stir constantly until browned.
3. Add the tomatoes, cumin, paprika and some chilli flakes. Bring to the boil and turn down to simmer for 10 minutes. Add the beans and stir through to heat.
4. To make the ‘guasacaca’, in a medium bowl, combine the avocado, diced tomatoes, coriander and remaining onion and garlic. Add a glug of olive oil and the lemon juice and season with salt, pepper and chilli flakes. This is a Venezuelan version of guacamole and it should remain nice and chunky, as opposed to smooth, like a classic guacamole.
5. Once the sweet potato is done, pile them up in a baking tray so they are overlapping. Top with the beef and a generous sprinkle of grated cheese and put back in the oven until the cheese melts.
6. Take the dish out of the oven, top with the guasacaca and a final sprinkle of coriander and enjoy!