Sweet Potato Loaded Nachos

Ingredients

Sweet Potato Base

• 2 large sweet potatoes, sliced into thin rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Sea salt & cracked pepper

Mince Topping

• 500g Our Cow Grass Fed Premium Extra Lean Beef Mince 
• 1 tbsp olive oil
• 1 brown onion, finely diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp chilli flakes (optional)
• Sea salt & cracked pepper

To Finish

• 1 cup grated cheese (cheddar, mozzarella or a mix)
• 1 cup cherry tomatoes, chopped
• 1 avocado, sliced
• Sour cream or Greek yoghurt
• Fresh coriander
• Lime wedges
• Jalapeños (optional)

Method

1. Roast the sweet potatoes: Preheat oven to 220°C (200°C fan).
2. Toss sweet potato slices with olive oil, smoked paprika, garlic powder, salt and pepper.
3. Spread in a single layer on a lined tray and roast for 25-30 minutes, flipping halfway, until golden and crisp on the edges.
4. Cook the mince: Heat olive oil in a large pan over medium heat.
5. Add onion and cook for 3-4 minutes until soft. Stir in garlic and cook for 30 seconds.
6. Add the beef mince, breaking it up with a spoon. Cook until browned.
7. Stir through cumin, smoked paprika, coriander, chilli flakes, salt and pepper. Cook for another 2-3 minutes until fragrant.
8. Assemble the nachos: Arrange roasted sweet potato on a large oven-proof platter or tray.
9. Spoon over the seasoned mince, and sprinkle with cheese.
10. Bake: Return to the oven for 8-10 minutes, until the cheese is melted and bubbly.
11. Load & serve: Top with cherry tomatoes, avocado, coriander and jalapeños.
12. Finish with a dollop of sour cream or yoghurt and a squeeze of lime.