[RECIPE IN SHOW NOTES]
Simon LOVES sweet potato at this time of year. Why? It’s plentiful! It lasts for ages on the counter! It makes a nice change from potato! It’s also really good for you – tons of vitamin A, vitamin C, fibre and lots of other bits. And when the kids are being unruly it makes for a great weapon to threaten them with! The problem is, it can do with livening up – it’s just too sweet and doesn’t change mouthful to mouthful.
LOVE SWEET POTATO FOR WHAT IT IS - don’t try to bend it to your will.
It’s NOT toast.
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Recipe
SWEET POTATO NACHOS
Serves 4
Cut 750 g sweet potato into thin rounds (5mm), toss in oil, lay on a baking sheet and cook in oven for 30 mins until caramelised and soft.
At the same time, make up a batch of quick pickled red onion by finely slicing 1 red onion, covering in juice of 1 lime (or a splash of red wine vinegar and leaving to sit).
Heat your grill to high. Top sweet pots with 1 tin drained black beans, 200g good jarred tom salsa, and a mix of crushed tortilla chips and grated cheddar (2 large handfuls and 100g cheese). Cook for 6-8 minutes until golden and bubbling.
Take tray to table, serve with 1 cubed avo, tossed together with lime juice and zest.
Job. Done.
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