First of all I apologize for the lack of posting these last few weeks, life got busy and I failed to take the time to sit down and write a post. I did, however, manage to take some photos of my meals so that I could share some of the recipes I have experimented with.
I have had a whirlwind of a week since Kate (who is basically my sister) came to Ontario for a visit. The week included a Blue Jays game, a few birthdays (including mine), fireworks and a very special family visit to name a few. To top the whole week off, I tasted my first ever watermelon cake. The recipe can be found here.
Last night for dinner Kate shared her recipe for Sweet Potato Nachos…sounds delicious right? Well you’re right, they were amazing and definitely healthier than your average nachos. Similar to nachos you can pick which toppings you would prefer, we choose black beans, tomatoes, avocado, green pepper, green onion, cilantro, goats cheese and salsa for the side.
The trick to these nachos is you need to bake the sweet potato before, it is easier if they are very thin. That way they will crisp to the perfect chip. Also, it is recommended you bake the chips first and then you add your toppings afterwards, due to the time it takes to bake the sweet potato.
These are that perfect combination of a healthy snack and sweet treat you have been looking for!
Sweet Potato Nachos
Sweet Potatoes (as many as you like, depending on crowd of people)
** Please note these toppings are only suggestions
Preheat oven to 350 degrees, slice the sweet potato very thin and bake until cooked throughly or crispy, depends on your personal preference. Add sweet potato to your plates and add the toppings of choice. It is recommended to eat with a fork and knife, things can get pretty messy!