I made this delicious meal with thinly sliced and roasted sweet potatoes and it’s loaded with beans, cheese, optional mango, and avocado.
SWEET POTATO NACHOS
2 sweet potatoes, thinly sliced
Extra-virgin olive oil, for drizzling
1 cup (250 mL) Nigerian cottage cheese
1 cup (250 mL) cooked beans, drained and rinsed
1 mango, peeled and diced (optional)
1 avocado, diced (optional)
1-2 pepper, thinly sliced
1 small lime, sliced into wedges
¼ cup (60 mL) stock
Salt and freshly ground black pepper
1. Preheat the oven and line a large baking sheet
2. Toss the sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper.
Spread in a thin layer on the baking sheet and bake for 15 minutes.
Top with the cheese and bake for an additional 10 minutes or until the cheese is melted and the sweet potatoes are golden brown.
3. Remove the baking sheet from the oven and top the sweet potatoes with the beans, mango, avocado, and pepper.
Add a squeeze of lime, drizzle with the stock and sprinkle with a few pinches of salt.
Serve straight from the pan with extra lime slices on the side.
Tip: Use a mandoline (commercial potato slicer) if you have one, to slice the sweet potatoes into thin, uniform slices so that they cook evenly.
Have a yummy Saturday!
I love you, I love your health
Your favourite family physician,