Cindo de Mayo is almost here!! It is one of my favorite days of the year because who doesn’t love a day to eat tacos, margaritas, nachos & more!! Having dairy and corn allergies in our family, can make eating Mexican food a little tricky because a lot of corn and cheese is used.
However, I have come up with a delicious recipe for Sweet Potato Nachos! They use sweet potatoes instead of corn chips and guacamole instead of cheese for a creamy element! These nachos are topped with turkey taco meat, salsa, pico de gallo, guacamole, hot sauce and lime juice! They are delicious and perfect for dinner, especially on Cinco de Mayo! Feel free to add a vegan cheese or other toppings to your liking! Enjoy!
Sweet Potato Nachos
-4 sweet potatoes, peeled & sliced into thin slices
-4 tbls olive oil
-1/2 tsp salt
-1/2 tsp pepper
-1 lb ground turkey
-2 tbls taco seasoning
-2 tbls tomato paste
-1/2 restaurant style mild salsa
-1/2 cup pico de gallo
-1/2 cup guacamole
-1 lime, halved
-2 tbls hot sauce
- On two baking sheets, toss the sweet potato slices in the olive oil, salt & pepper. Bake in the oven at 425F for 30 minutes or until desired crispiness. Flip half way through cooking, to make sure the sweet potatoes are evenly cooked. When done, set aside and cool.
- To make the taco meat, place the ground turkey in a frying pan and season with the taco seasoning. Cook until browned, about 5 minutes. Add tomato paste and stir till mixed in. Remove from heat and set aside.
- Place sweet potato chips on a platter. Top with the turkey taco meat, restaurant style salsa, pico de gallo and guacamole. Drizzle with hot sauce and the juice of half of a lime. Use the other half of a lime for garnish. Enjoy!