Hello! I have been completely sidelined from the blogosphere by a particularly brutal week of school. I’ve still got one midterm exam and a couple of papers to go, but I had to take a quick break to write a post about the incredible lunch I just ate…sweet potato nachos. They are basically like regular nachos but with sweet potatoes taking the place of tortilla chips. They’re quick, versatile, and you can make them as light/healthy or decadent as you want.
I was leaning towards decadence today. These did not let me down.
I topped mine with refried beans, lean ground beef (cooked with taco seasoning), verde salsa, cheese, avocado, and sour cream. If you want it vegetarian, I might suggest sprinkling taco seasoning on the sweet potatoes or mixing it into your beans. I think the extra oomph from the spices makes a big difference. I think I’m going to try that tomorrow 🙂
To make the sweet potato chips, just slice your sweet potatoes into rounds and bake on a greased pan at 450F for 15 minutes. Then flip them and let them bake for another 10-15 minutes. If you buy organic sweet potatoes, you can leave the skin on. Otherwise, you might want to peel.
I cannot wait to eat these again tomorrow.
Ok, I’m going to go hit the books for another few hours. Tonight, J and I are getting treated to fancy dinner at Clyde Common by some folks he is working with so I have some motivation to work hard this afternoon!