Sweet Potato Nachos
- 1 sweet potato,skin on, washed and dried
- 2 tbsp olive oil
- 1 tsp oregano
- 50g goats or feta cheese, crumbles
- 4 cherry tomatoes, chopped
- 1/2 avocado, diced
- 2 spring onions, chopped
- 2 tbsp creme fraiche, greek yogurt or sour cream
- Optional toppings: cooked bacon, cooked chicken
- Preheat the oven to 220C and line a baking tray with baking paper.
Fill a large bowl with cold water to dip the sweet potato slices in after you have sliced them.
Using a mandoline or a sharp knife, slice the sweet potato into thin slices. You can slice into thick slices but you will need to increase the cooking time slightly. Immediately place each slice into the bowl of cold water.
When you have sliced the whole sweet potato drain the water from the bowl and pat the slices dry with kitchen paper.
Add the olive oil and oregano into the bowl with the slices and mix well.
Place the sweet potato slices onto the baking tray. It is important to put the sweet potato slices in a single layer and not to overcrowd them as this will prevent them from going crispy.
Cook in the oven for 12 minutes, turning once. Keep a close eye on them as they burn easily. You will need to increase the cooking time slightly for thicker slices.
When the sweet potato slices are cooked, transfer them to a baking dish. Add the cheese and return to the oven for 3 minutes or until the cheese has melted. Top with the chopped tomatoes, avocado, spring onion any additional toppings and add the creme fraiche or sour cream to the top.