We had a little cook-off at the of firm today to make a traditionally unhealthy food item healthier. The food item: Nachos. Yikes. Considering just yesterday, I was indulging in some melty cheese covered tortilla nachos, I knew I needed to make a lighter alternative. Luckily, just a few weeks ago, one of my favorite food bloggers, Annie from Take a Bite, made these awesome Sweet Potato Nachos or, as she fittingly calls them, "Potachos" and they are good, really really good.
3-4 Large Organic Sweet Potatoes
Olive or Coconut Oil
Pink Himalayan Salt
1/2 Yellow Pepper
1/2 Red Onion
1/2 Cup Pomegranate Seeds
1/2 Cup Shredded Cheese
Fage Greek Yogurt
- Preheat oven to 250 degrees.
- Rinse and slice sweet potatoes uniformly thin, using a mandolin.
- Toss slices in light olive or coconut oil, sprinkle with pink salt. Lay out in a single layer on a baking sheet and bake for 2 hours. Flip and rotate after an hour.
- Begin making the Pomegranate Pepper Salsa (Step 6)
- When golden brown, let them rest for 10 minutes in oven with door open for extra crisp.
- Combine diced yellow pepper, red onion, pomegranate seeds, cilantro and a lime squeeze and mix together. For extra kick, throw in some of the jalapeno seeds and a dash of pink salt.
- Once chips are ready to plate, add cheese, avocado, salsa, radish and greek yogurt to top. Enjoy!
What I love most about this recipe is the pomegranate seeds. Fruit on nachos and tacos is surprisingly good, especially with a spicy pork or chicken. Just a few weeks ago I had some pulled pork tacos with mandarin oranges and it was amazing.
What would you put on your Potachos?
Thanks again for the recipe idea Annie!
Oh, and we won $100 for the office cook-off too! Worth it.
Photography: Libby Rasmussen
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