Sweet Potato Nachos
Ingredients
500 grams sweet potatoes
2 olive oil
0.5 tsp. ground cumin
0.5 tsp. ground coriander
0.5 tsp. smoked paprika
0.5 tsp. salt
200 grams tomatoes
75 grams white onion
1 garlic clove
5 grams coriander
0.5 lime
0.5 tsp. salt
2 avocado
3 soured cream
1 lime
0.5 tsp. salt
100 grams mild cheddar
pickled jalapeño slices, to taste
10 grams coriander
Instructions
STEP 1/7
Peel and trim the potato to fit the feed tube.
Quarter and deseed the tomatoes.
Peel and roughly chop the onion.
Destalk the coriander.
Juice the lime.
Peel and destone the avocado.
Juice the lime.
Grate the cheddar.
STEP 2/7
Assemble the food processor with the thick slicing disc.
Line a baking tray with parchment paper.
Pre heat the oven to 200°C.
STEP 3/7
Attach the lid and ensure it is locked into place.
Slice the first of Ingredients 1 (potatoes) into the food processor bowl.
Transfer the potatoes into a large bowl.
Add the rest of Ingredients 1 (oil, cumin, coriander, paprika, salt) into the large bowl.
Mix until coated.
Lay the sliced on the baking tray.
Bake for 15 minutes at 200°C.
STEP 4/7
Clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (tomato, onion, garlic, coriander, lime, salt) into the food processor bowl.
Pulse until a chunky salsa is formed.
Remove and set aside.
STEP 5/7
Clean the food processor bowl and fit the Mini Bowl and Knife Blade.
Add Ingredients 3 (avocado, soured cream, lime, salt) into the food processor.
Blend until smooth.
STEP 6/7
Transfer the cooked potato slices to a baking dish.
Add half of Ingredients 4 (cheese) into the dish.
Mix through.
Add the rest of the cheese on top of the potato.
Bake for 5 minutes at 200°C.
STEP 7/7
Sprinkle with Ingredients 5 (jalapenos, coriander).
Top with the salsa and avocado crema.
Serve.
Sweet Potato Nachos
Ingredients
500 grams sweet potatoes
2 olive oil
0.5 tsp. ground cumin
0.5 tsp. ground coriander
0.5 tsp. smoked paprika
0.5 tsp. salt
200 grams tomatoes
75 grams white onion
1 garlic clove
5 grams coriander
0.5 lime
0.5 tsp. salt
2 avocado
3 soured cream
1 lime
0.5 tsp. salt
100 grams mild cheddar
pickled jalapeño slices, to taste
10 grams coriander
Instructions
STEP 1/7
Peel and trim the potato to fit the feed tube.
Quarter and deseed the tomatoes.
Peel and roughly chop the onion.
Destalk the coriander.
Juice the lime.
Peel and destone the avocado.
Juice the lime.
Grate the cheddar.
STEP 2/7
Assemble the food processor with the thick slicing disc.
Line a baking tray with parchment paper.
Pre heat the oven to 200°C.
STEP 3/7
Attach the lid and ensure it is locked into place.
Slice the first of Ingredients 1 (potatoes) into the food processor bowl.
Transfer the potatoes into a large bowl.
Add the rest of Ingredients 1 (oil, cumin, coriander, paprika, salt) into the large bowl.
Mix until coated.
Lay the sliced on the baking tray.
Bake for 15 minutes at 200°C.
STEP 4/7
Clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (tomato, onion, garlic, coriander, lime, salt) into the food processor bowl.
Pulse until a chunky salsa is formed.
Remove and set aside.
STEP 5/7
Clean the food processor bowl and fit the Mini Bowl and Knife Blade.
Add Ingredients 3 (avocado, soured cream, lime, salt) into the food processor.
Blend until smooth.
STEP 6/7
Transfer the cooked potato slices to a baking dish.
Add half of Ingredients 4 (cheese) into the dish.
Mix through.
Add the rest of the cheese on top of the potato.
Bake for 5 minutes at 200°C.
STEP 7/7
Sprinkle with Ingredients 5 (jalapenos, coriander).
Top with the salsa and avocado crema.
Serve.