Sweet Potato Nachos

Geets makes these and I drool over her  pictures.  So much that I am compelled to try them out for myself! 

Before I begin I must say that making nachos is a feel-it thing. The amount you add or subtract goes by the flavor of your palate. The recipe below is just the framework. Make what you savor. With that caveat I start with the base. Sweet potatoes slices are tray-baked till crisp. They are topped with warm corn kernels. I interchange the black beans in Geets' recipe for avocados. Pico de gallo takes the place of store-bought salsa. Cilantro and dollops of sour cream dot the nachos.  Such a pretty picture!

SWEET POTATO NACHOS

Adapted from Geeta Rodrigues

Serves 4

GF, VN, EF, V

2-3 Sweet Potatoes

2 tablespoons Olive Oil

Kosher Salt

Ground Pepper

1 cup Corn Kernels

1 Avocado

Cilantro leaves

Sour Cream

Pico De Gallo

1/2 cup chopped Red Onion

1 Tomato, chopped

1 Green Chile, Minced

2 tablespoons Cilantro , minced

A large pinch of Kosher Salt

3 tablespoons Lime Juice

Mix all the above well. Keep aside for 1/2 hour for flavors to bloom.

Heat oven to 350F/180C.

Slice the sweet potatoes thinly. 

Drizzle a tablespoon of olive oil in a sheet pan. 

Lay the slices in a single layer. Coat them with the residual oil.

Season with salt and pepper.

Bake till slightly crisp. 

Spoon them into a serving bowl.

Heat remaining oil in a saucepan. 

Saute corn till is it tinged brown.

Scatter the corn over the potatoes.

Top with avocado chunks.

Season with salt.

Scatter some pico de gallo over the nachos. 

Garnish with cilantro and dollops of sour cream.

 

All that drooling comes to fruition with a fork in hand. Chewy, crispy sweet potatoes are the perfect vehicle for crunchy corn, buttery avocados, spicy salsa and tangy sour cream....you should be able to hear my satisfaction! Thanks Geets!

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