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Prep time
15 minutes
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Cook time
35 minutes
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Serves
2-4
Author Notes
Are you craving a delicious, healthy, and unique twist on classic nachos? Look no further than these loaded sweet potato nachos.
To start, thinly slice sweet potatoes and bake them until they're crispy and golden brown. Then, top them with crumbled chorizo and salty, crumbly queso fresco. But wait, it gets even better! Drizzle a creamy and zesty parsley sauce on top to take these nachos to the next level of deliciousness.
Not only are these loaded sweet potato nachos a tasty treat, but they're also a healthier alternative to traditional nachos. Sweet potatoes are packed with nutrients like fiber, vitamins A and C, and potassium.
So what are you waiting for? Gather the ingredients and get cooking! Your taste buds (and your body) will thank you for this scrumptious and nutritious main or appetizer. —Luana Paiva
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Ingredients
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2
large sweet potatoes, sliced into rounds
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2
olive oil
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2 teaspoons
paprika
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1/2 pound
chorizo ground meat
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1/2 cup
crumbled queso fresco
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1/4 cup
chopped fresh parsley
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1/2 cup
unsweet greek yogurt
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1 tablespoon
lemon juice
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salt and pepper to taste
Directions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss the thinly sliced sweet potatoes with paprika, olive oil, salt, and black pepper until evenly coated.
Arrange the sweet potato slices in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, flipping halfway through, or until the sweet potatoes are tender and slightly crispy.
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While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat.
Add the chorizo sausage, breaking it up with a spoon, and cook until browned and cooked through about 8-10 minutes. Drain excess grease if necessary.
PRO TIP - Add some Siete chorizo or taco seasoning!!
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In a small blender, combine Greek yogurt, chopped fresh parsley, lemon juice, salt, and black pepper. Blend until well mixed. Adjust seasoning to taste.
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Arrange the roasted sweet potato slices on a serving platter or large plate.
Sprinkle cooked chorizo meat evenly over the sweet potatoes.
Crumble queso fresco over the top of the nachos.
Drizzle the yogurt-parsley sauce over the nachos.
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Garnish the nachos with additional chopped parsley if desired.
Serve immediately while the sweet potato slices are still warm and crispy.
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